Ingredients
RISSOLES
- Olive oil spray
- 500 g (1 lb) minced (ground) chicken (can be substituted with turkey mince or pork mince)
- 1 small onion, grated
- 1 tsp freshly minced garlic
- 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve
- ⅓ cup (20 g) panko breadcrumbs
- 1 egg
- 1 tsp chicken stock powder (bouillon)
- Freshly cracked black pepper, to season
COATING
- 1 tsp sweet paprika
- ¾ cup (40 g) panko breadcrumbs
- ⅓ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
SERVING SUGGESTIONS
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes
- Sour cream garlic cucumbers (not dairy-free)
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a metal baking tray with olive oil spray.
- Prepare the coating – Combine all the ingredients in a shallow bowl. Set aside.
- Prepare the rissole mixture – Place the chicken, onion, garlic, parsley, breadcrumbs, egg, chicken stock powder and black pepper in a bowl. Mix well using clean hands.
- Form the rissoles – Toss ¼ cup of the mixture at a time into the coating and shape into a rissole. The mixture will be very wet and sticky, so I find this easiest to do with wet hands or wearing gloves. Place the rissoles on the prepared baking tray. Repeat with the remaining rissole mixture and coating to make 12 rissoles. Spray generously with oil.
- Bake – Bake for 18–20 minutes until golden brown and cooked through, turning halfway and spraying with more oil. (See note 1 for air fryer method.)
- Serve – Serve with lemon wedges (if using), extra parsley, mashed potato and sour cream garlic cucumbers – or your favourite mix and match sides.
Notes
Note 1 – To cook in an air fryer Preheat the air fryer for 3 minutes at 180°C (350°F). Spray the air fryer basket generously with olive oil spray. Arrange the rissoles in a single layer and spray the tops with more oil. Cook for 12–14 minutes, turning and spraying lightly with more oil halfway through cooking.
Make Ahead
Refrigerate uncooked rissoles in an airtight container with baking (parchment) paper between them, to stop them sticking together, for up to 2 days. Freeze for up to 2 months in a single layer on a lined tray. Freeze until firm, then transfer to a freezer-safe container or bag. Thaw overnight in the fridge before baking, or cook from frozen adding 5–8 minutes to the cooking time.
Leftovers
Refrigerate cooked rissoles in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat directly from frozen in the air fryer or oven.
Recipe source
Thank you to Kim Covedale for your help developing this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: oven bake
- Cuisine: Australian
- Diet: Dairy-Free