Baked Chicken Rissoles

20m
Serves 1
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Directions

  1. 1Grate the onion.
  2. 2Chop some parsley, leaving a few sprigs for garnish.
  3. 3Combine the grated onion and chopped parsley with the other filling ingredients in a bowl.
  4. 4Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
  5. 5Prepare a metal baking tray by oiling the base; do not use baking paper.
  6. 6Wear gloves and form the rissoles by taking about a quarter cup of the mixture.
  7. 7Pop the mixture into the coating and use your hands to add a light, crispy edge as you form each rissole.
  8. 8Place the formed rissoles directly onto the greased baking tray.
  9. 9Spray the rissoles generously with olive oil.
  10. 10Bake in the oven for about 20 minutes.
  11. 11Serve with sour cream, garlic, cucumbers, and mashed potato.

Ingredients

  • onion
  • parsley
  • panko breadcrumbs
  • paprika
  • parmesan
  • salt
  • pepper
  • olive oil
  • sour cream
  • garlic
  • cucumbers
  • mashed potato

Equipment

graterbowlmetal trayglovesbaking tray

Tips

  • You can leave the parsley out if you have kids or family members that don't love green.
  • Use a metal tray, no ceramic or glass, for a crispy bottom and no baking paper. Oil the base.
  • The mixture is quite wet, which keeps the rissoles nice and juicy in the oven.
  • Use gloves to form the rissoles.
  • Grab about a quarter of a cup of the mixture and add a little bit of the coating with your hands.
  • The rissoles need to go directly onto your greased baking tray.
  • These can double for lunchboxes the next day. Eat them cold, eat them warm.
  • You can freeze them cooked, you can freeze them raw, and you can even bake them from raw.

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