Golden Baked Chicken Rissoles

Golden baked chicken rissoles are my answer to homey comfort food that feels both fresh and indulgent. These little patties pack in juicy chicken with herbs and veggies, then turn golden in the oven while I throw together a salad. They always disappear fast at our table whether for a weeknight dinner or a relaxed family lunch.

My first time making these was to use up some leftover parsley and one lonely carrot and they instantly became a family favorite for simple but flavorful dinners

Ingredients

• Ground chicken: Delivers juicy but light flavor. Be sure it is fresh and if possible opt for one with a touch of fat to keep the rissoles moist
• Breadcrumbs: Provide structure and soak up the juices. Use homemade or panko for the best texture
• Onion: Gives underlying sweetness and depth. Choose a firm small onion and chop finely so it melts into the mix
• Garlic: Infuses savory aroma and taste. Always go for fresh cloves and mince well for even flavor
• Carrot: Brings subtle sweetness and moisture. Grate it on the fine side for even distribution
• Fresh parsley: Punches up the freshness and color. Flat-leaf is my pick for best flavor and easy chopping
• Egg: Binds everything together and adds tenderness. Always use a large egg at room temperature
• Salt and black pepper: Are essential seasoners for balancing flavor. Use sea salt and freshly ground pepper for the best lift
• Paprika: Lends a gentle warmth and beautiful color. Smoky or sweet paprika both work well
• Dried oregano: Layers in a comforting herby note. Look for a fragrant dried oregano from a fresh jar
• Olive oil spray: Gives a crisp crust with less fat. Choose a mild olive oil spray for best taste

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and line a heavy baking sheet with parchment paper. This prevents sticking and encourages even browning

Mix the Ingredients:

In a large mixing bowl, combine ground chicken, breadcrumbs, finely chopped onion, minced garlic, grated carrot, chopped parsley and egg. Use clean hands or a sturdy spoon to blend until everything is thoroughly mixed but not overworked. Overmixing can make the rissoles tough

Season and Shape:

Sprinkle salt, black pepper, paprika and dried oregano over your mixture. Toss gently until seasoning is evenly incorporated. With slightly wet hands, scoop up a small amount and roll into a ball about the size of a golf ball, then flatten slightly. Repeat until all the mixture is formed into rissoles

Bake to Perfection:

Arrange the rissoles on your parchment lined sheet, making sure they do not touch. Spray lightly with olive oil to help them crisp and color. Slide the tray into the oven. Bake for twenty to twenty five minutes, flip them over halfway through if you want even color. They are ready once golden and firm with an internal temperature of at least one hundred sixty five degrees Fahrenheit or seventy four degrees Celsius

Serve and Enjoy:

Transfer the baked rissoles to a serving platter. Scatter a little extra fresh parsley over the top and enjoy them straight away. These pair beautifully with a bright salad, roasted vegetables or a pile of creamy mashed potatoes

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My favorite bit is always the crispy edge where the olive oil meets the breadcrumb and chicken. I can still picture my kids racing each other to grab the rissoles with the deepest golden color on the plate

Storage Tips

After baking, let the rissoles cool completely. Place in an airtight container and store in the fridge for up to three days. For freezing, wrap each in parchment then stack in a freezer safe bag. They reheat straight from frozen either in the oven or on the stovetop until piping hot

Ingredient Substitutions

Ground turkey or pork works in place of chicken if you want a flavor twist. Swap out the breadcrumbs for a gluten free version if needed. Fresh cilantro or dill add a new green note if parsley is not handy. You can use grated zucchini instead of carrot just squeeze out extra liquid first

Serving Suggestions

I love to serve these with Greek yogurt and a squeeze of lemon, or tuck them into pita with lettuce and tomato for a rissoles sandwich. They make a great picnic addition, especially tucked with crunchy vegetables and herby rice on the side. For a party appetizer, miniaturize them and offer with toothpicks and a tangy dipping sauce

Cultural Context

Rissoles are a classic in Australia and are rooted in frugal home cooking everywhere. They are all about stretching meat with a few staple ingredients and seasoning generously. My grandmother used to make versions with whatever leftovers she had. It is a dish that tells the story of family kitchens and making do with what is on hand

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These golden rissoles are the kind of recipe you tuck in your back pocket for busy nights, weekend gatherings or just because you want something satisfying with very little fuss. I always find myself sneaking one from the tray before they hit the table and I bet you will too

Foire aux questions sur la recette

→ How can I make the rissoles extra juicy?

Using a mix of ground chicken with grated carrot and onion adds moisture, while not over-mixing helps retain tenderness.

→ Can these rissoles be prepared in advance?

Yes, shape the patties ahead and refrigerate until ready to bake for convenient meal prep.

→ What sides pair well with chicken rissoles?

They complement well with a fresh salad, roasted vegetables, or creamy mashed potatoes for a balanced meal.

→ Is it possible to freeze these patties?

Absolutely. Shape, then freeze the uncooked patties in a single layer and bake directly from frozen as needed.

→ Can I substitute chicken with another protein?

Turkey or lean pork can be used as alternatives, adjusting seasonings as desired for varied flavors.