Baked chicken rissoles are perfect for those busy weeknights when you want something homemade and delicious without spending hours in the kitchen. Originating as a classic comfort food, this dish has been adapted in many cultures with slight variations. I love making these because they’re so versatile – you can have them as a main course or a delightful party appetizer. Plus, they’re baked, which means they’re a bit lighter than their fried counterparts!
These rissoles go wonderfully with a fresh garden salad or some roasted vegetables. You can also serve them with a dollop of your favorite dipping sauce on the side. If you’re planning a more hearty meal, pair them with some creamy mashed potatoes or a warm quinoa salad.
. Baked Chicken Rissoles
. Servings: 4
Ingredients
. 1 pound ground chicken
. 1/2 cup breadcrumbs
. 1 small onion, finely chopped
. 2 cloves garlic, minced
. 1 medium carrot, grated
. 1/2 cup chopped fresh parsley
. 1 egg
. 1 teaspoon salt
. 1/2 teaspoon black pepper
. 1 teaspoon paprika
. 1 teaspoon dried oregano
. Olive oil spray
Directions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, finely chopped onion, minced garlic, grated carrot, fresh parsley, and egg.
3. Season the mixture with salt, black pepper, paprika, and dried oregano. Mix everything together until well combined.
4. Form the mixture into small, round patties about the size of a golf ball and place them on the prepared baking sheet.
5. Lightly spray the tops of the rissoles with olive oil.
6. Bake in the preheated oven for 20-25 minutes, or until the rissoles are golden brown and cooked through.
Serve hot with your favorite sides and enjoy!