Baked Chicken Rissoles

Name: Baked Chicken Rissoles
Total time: 20 min
Yield: 12 servings
Cuisine: Italian
Ingredients: onion; parsley; 0.25 cup rissole mixture; panko breadcrumbs; paprika; parmesan; salt; pepper; olive oil

20m

Serves 12

tiktok.com

Baked Chicken Rissoles

tiktok.com

20m

Serves 12

Directions

1Grate the onion to avoid large chunks and extract full flavor.
2Chop some parsley, leaving a few sprigs for garnish.
3Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
4Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
5Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
6Wearing gloves, scoop about a quarter cup of the rissole mixture.
7Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
8Place the formed rissoles directly onto the greased baking tray.
9Once all 12 rissoles are on the tray, spray them generously with olive oil.
10Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
11Serve with sour cream garlic cucumbers and mashed potato.

Ingredients

onion
parsley
0.25 cup rissole mixture
panko breadcrumbs
paprika
parmesan
salt
pepper
olive oil

Equipment

metal trayglovesbaking tray

Tips

Grate the onion to avoid large chunks and ensure a smooth mix.
The mixture is quite wet, which keeps the rissoles juicy in the oven.
Oil the metal tray directly, do not use baking paper, for a crispy bottom.
You can leave out parsley if preferred.
Rissoles can be eaten cold or warm, frozen cooked or raw, and even baked from raw.
Serve with sour cream garlic cucumbers and mashed potato.

Baked Chicken Rissoles

20m

Serves 12

tiktok.com

Baked Chicken Rissoles

tiktok.com

20m

Serves 12

Directions

1Grate the onion to avoid large chunks and extract full flavor.
2Chop some parsley, leaving a few sprigs for garnish.
3Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
4Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
5Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
6Wearing gloves, scoop about a quarter cup of the rissole mixture.
7Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
8Place the formed rissoles directly onto the greased baking tray.
9Once all 12 rissoles are on the tray, spray them generously with olive oil.
10Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
11Serve with sour cream garlic cucumbers and mashed potato.

Ingredients

onion
parsley
0.25 cup rissole mixture
panko breadcrumbs
paprika
parmesan
salt
pepper
olive oil

Equipment

metal trayglovesbaking tray

Tips

Grate the onion to avoid large chunks and ensure a smooth mix.
The mixture is quite wet, which keeps the rissoles juicy in the oven.
Oil the metal tray directly, do not use baking paper, for a crispy bottom.
You can leave out parsley if preferred.
Rissoles can be eaten cold or warm, frozen cooked or raw, and even baked from raw.
Serve with sour cream garlic cucumbers and mashed potato.