Baked Chicken Rissoles

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These Baked Chicken Rissoles are a healthy, flavorful twist on classic meat patties. Packed with lean ground chicken, fresh herbs, and hidden veggies, they’re oven-baked to golden perfection—no frying required. Ideal for meal prep, weeknight dinners, or even as a high-protein snack, these rissoles are as versatile as they are delicious.

Why You’ll Love This Recipe:

• Lean and healthy: Made with ground chicken and baked, not fried

• High in protein: Perfect for fitness-friendly or low-carb meal plans

• Kid-friendly: Mild seasoning and hidden veggies make it great for picky eaters

• Budget-friendly ingredients you already have at home

• Versatile: Serve with salads, veggies, or in wraps and sandwiches

Ingredients Breakdown

• Ground Chicken (1 lb): A lean protein base that’s tender, juicy, and perfect for binding with fresh ingredients.

• Breadcrumbs (1/2 cup): Help absorb moisture and hold the rissoles together.

• Onion (1 small, finely chopped): Adds aromatic depth and mild sweetness.

• Garlic (2 cloves, minced): Enhances the savory flavor of the chicken.

• Carrot (1 medium, grated): Adds moisture, a slight sweetness, and a sneaky veggie boost.

• Fresh Parsley (1/2 cup, chopped): Brings brightness and a burst of fresh, herby flavor.

• Egg (1): Acts as a binder to hold all the ingredients together.

• Salt (1 tsp) & Black Pepper (1/2 tsp): Basic seasoning to enhance the overall taste.

• Paprika (1 tsp): Adds warmth and a subtle smokiness.

• Dried Oregano (1 tsp): Gives a Mediterranean touch and earthy flavor.

• Olive Oil Spray: Helps the rissoles brown evenly while keeping them light and healthy.

Tips and Tricks:

• Don’t overmix the meat or your rissoles may become tough.

• Use a cookie scoop for even portions and faster prep.

• Add a dash of chili flakes if you prefer a spicy kick.

• Grate the carrot finely so it blends smoothly into the mix.

Variations and Customizations:

• Swap proteins: Use ground turkey, beef

• Add veggies: Mix in chopped spinach, grated zucchini, or bell peppers.

• Cheesy twist: Add a tablespoon of grated parmesan or cheddar to the mixture.

• Low-carb option: Use almond flour instead of breadcrumbs.

Pairing Suggestions:

• Serve with mashed potatoes, roasted vegetables, or quinoa salad

• Dip in Greek yogurt sauce, tzatziki, or honey mustard

• Great in wraps, sandwiches, or pita pockets with lettuce and tomato

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze cooked rissoles for up to 3 months. Reheat in oven or air fryer for best texture

• Reheat: Warm in a 350°F oven for 10–12 minutes or microwave until heated through

Popular Questions:

Can I make these rissoles in the air fryer?

Yes! Air fry at 375°F for 12–15 minutes, flipping halfway through for an even crisp.

Can I freeze the raw patties?

Absolutely. Freeze them on a tray, then transfer to a zip-top bag. Cook directly from frozen, adding a few extra minutes to the bake time.

Are these rissoles gluten-free?

To make them gluten-free, substitute with GF breadcrumbs and ensure all other ingredients are certified gluten-free.

Baked Chicken Rissoles

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• Author: easysweetmeal
• Total Time: 40 minutes
• Yield: 12–14 rissoles 1x

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Description

Baked Chicken Rissoles – Lean, herbed chicken patties with hidden veggies, oven-baked for a crispy finish. Perfect for meal prep or easy dinners

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Ingredients

Scale 1x2x3x

• 1 pound (450g) ground chicken

• ½ cup breadcrumbs

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, grated

• ½ cup fresh parsley, finely chopped

• 1 large egg

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• Olive oil spray (for crisping)

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Instructions

1. Preheat Your Oven:

Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Ingredients:

In a large mixing bowl, combine:

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• Ground chicken

• Breadcrumbs

• Onion

• Garlic

• Grated carrot

• Fresh parsley

• Egg

• Salt, pepper, paprika, and oregano

Mix thoroughly until well combined. Use clean hands or a spoon to avoid overworking the mixture.

3. Shape the Rissoles:

Form the mixture into small round patties (about the size of a golf ball) and gently flatten. Place them evenly spaced on the prepared baking sheet.

4. Bake:

Lightly spray the tops with olive oil spray for a golden finish.
Bake for 20–25 minutes, flipping halfway through if desired, until the rissoles are golden brown and the internal temperature reaches 165°F (74°C).

Notes

• This recipe is perfect for meal prep — double the batch and freeze extras.

• For picky eaters, you can blend the veggies before adding them to the mix.

• Leftovers make great lunchbox fillers or salad toppers.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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