Rich, comforting, and absolutely tasty! A guaranteed crowd-pleaser!

 

Baked Chicken Rissoles

These Baked Chicken Rissoles offer a deliciously light alternative to traditional fried beef patties. Shredded carrot and finely diced onion work their magic from within, keeping the lean ground chicken remarkably moist and flavorful as it bakes. Fresh parsley combined with dried oregano adds a bright, Mediterranean-inspired taste that pairs beautifully with everything from fresh salads to creamy, buttery mashed potatoes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-5 servings (makes about 12-15 rissoles)

Ingredients

• 1 lb ground chicken

• 1/2 cup breadcrumbs

• 1 medium carrot, grated

• 1/2 cup fresh parsley, finely chopped

• 1 large egg

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• Olive oil spray, for misting

Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless.

Step 2: Combine the Main Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, finely diced onion, minced garlic, and grated carrot. The carrot not only adds moisture but also a subtle, pleasant sweetness to the patties.

Step 3: Add Seasonings and Egg
Add the fresh parsley, egg, salt, black pepper, paprika, and dried oregano to the bowl. Using your hands or a spatula, gently mix everything until just combined and evenly incorporated. Be careful not to overmix, as this can result in dense, tough rissoles.

Step 4: Shape the Patties
Scoop out portions of the mixture (about 2 tablespoons each) and roll them into balls roughly the size of a golf ball. Gently flatten each ball slightly to form small, uniform patties. Place them on the prepared baking sheet, leaving a little space between each for even browning.

Step 5: Lightly Oil
Lightly spray the tops of the patties with olive oil. This simple step helps them develop a appealing golden, slightly crisp exterior as they bake.

Step 6: Bake Until Done
Bake for 20–25 minutes, or until the rissoles are golden brown on top and cooked through. To be sure, check that the internal temperature has reached 165°F (74°C) with an instant-read thermometer.

Step 7: Rest and Serve
Allow the rissoles to rest on the baking sheet for 5 minutes before serving. This helps them retain their juices.

Notes

• Make Them Gluten-Free: Substitute the breadcrumbs with an equal amount of almond flour or gluten-free panko for a delicious gluten-free version.

• Don't Overmix: The key to tender rissoles is mixing the ingredients gently just until they come together.

• Serving Suggestions: Serve these versatile patties with a side of tzatziki, over a fresh Greek salad, or alongside mashed potatoes and steamed green beans for a comforting meal.

Nutritional Information (per serving of 3 rissoles): Approximately 250 kcal