Baked Chicken Rissoles

20 mins
Serves 12
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Directions

  1. 1Grate the onion to avoid large chunks and extract full flavor.
  2. 2Grate the onion to avoid large chunks and extract full flavor.
  3. 3Grate the onion to avoid large chunks and extract full flavor.
  4. 4Chop some parsley, leaving a few sprigs for garnish.
  5. 5Chop some parsley, leaving a few sprigs for garnish.
  6. 6Chop some parsley, leaving a few sprigs for garnish.
  7. 7Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
  8. 8Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
  9. 9Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
  10. 10Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
  11. 11Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
  12. 12Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
  13. 13Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
  14. 14Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
  15. 15Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
  16. 16Wearing gloves, scoop about a quarter cup of the rissole mixture.
  17. 17Wearing gloves, scoop about a quarter cup of the rissole mixture.
  18. 18Wearing gloves, scoop about a quarter cup of the rissole mixture.
  19. 19Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
  20. 20Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
  21. 21Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
  22. 22Place the formed rissoles directly onto the greased baking tray.
  23. 23Place the formed rissoles directly onto the greased baking tray.
  24. 24Place the formed rissoles directly onto the greased baking tray.
  25. 25Once all 12 rissoles are on the tray, spray them generously with olive oil.
  26. 26Once all 12 rissoles are on the tray, spray them generously with olive oil.
  27. 27Once all 12 rissoles are on the tray, spray them generously with olive oil.
  28. 28Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
  29. 29Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
  30. 30Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
  31. 31Serve with sour cream garlic cucumbers and mashed potato.
  32. 32Serve with sour cream garlic cucumbers and mashed potato.
  33. 33Serve with sour cream garlic cucumbers and mashed potato.

Ingredients

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