Rich, comforting, and absolutely tasty! A guaranteed crowd-pleaser!
These Baked Chicken Rissoles are a lighter twist on classic beef patties. Grated carrots and finely chopped onions keep the lean chicken juicy and full of flavor while baking. A mix of fresh parsley and dried oregano gives them a bright, Mediterranean flair that pairs beautifully with everything from a crisp salad to creamy mashed potatoes.
Baked Chicken Rissoles
Ingredients:
- Ground chicken – 1 lb
- Breadcrumbs – 1/2 cup
- Carrot, grated – 1 medium
- Fresh parsley, chopped – 1/2 cup
- Egg – 1
- Onion, finely chopped – 1 small
- Garlic, minced – 2 cloves
- Salt – 1 tsp
- Paprika – 1 tsp
- Dried oregano – 1 tsp
- Black pepper – 1/2 tsp
- Olive oil spray – as needed
Instructions:
Step 1: Preheat the Oven
Set the oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
Step 2: Mix the Base
In a large bowl, combine the ground chicken, breadcrumbs, onion, garlic, and grated carrot. The carrot adds both nutrition and moisture to prevent the chicken from drying out.
Step 3: Season and Bind
Add parsley, egg, salt, pepper, paprika, and oregano. Mix gently by hand or with a spoon until evenly combined. Avoid overworking the meat to keep the rissoles tender.
Step 4: Shape the Rissoles
Form the mixture into small, round patties about the size of a golf ball, then flatten slightly. Arrange them on the prepared baking sheet to ensure even cooking.
Step 5: Add a Golden Finish
Lightly spray the rissoles with olive oil. This gives them a golden, crisp exterior without frying.
Step 6: Bake
Bake for 20–25 minutes, until the internal temperature reaches 165°F and the tops are lightly browned and crisp.
