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:
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Lean and healthy: Made with ground chicken and baked, not fried
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High in protein: Perfect for fitness-friendly or low-carb meal plans
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Kid-friendly: Mild seasoning and hidden veggies make it great for picky eaters
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Budget-friendly ingredients you already have at home
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Versatile: Serve with salads, veggies, or in wraps and sandwiches
Ingredients Breakdown
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Ground Chicken (1 lb): A lean protein base that’s tender, juicy, and perfect for binding with fresh ingredients.
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Breadcrumbs (1/2 cup): Help absorb moisture and hold the rissoles together.
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Onion (1 small, finely chopped): Adds aromatic depth and mild sweetness.
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Garlic (2 cloves, minced): Enhances the savory flavor of the chicken.
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Carrot (1 medium, grated): Adds moisture, a slight sweetness, and a sneaky veggie boost.
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Fresh Parsley (1/2 cup, chopped): Brings brightness and a burst of fresh, herby flavor.
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Egg (1): Acts as a binder to hold all the ingredients together.
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Salt (1 tsp) & Black Pepper (1/2 tsp): Basic seasoning to enhance the overall taste.
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Paprika (1 tsp): Adds warmth and a subtle smokiness.
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Dried Oregano (1 tsp): Gives a Mediterranean touch and earthy flavor.
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Olive Oil Spray: Helps the rissoles brown evenly while keeping them light and healthy.
Tips and Tricks:
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Don’t overmix the meat or your rissoles may become tough.
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Use a cookie scoop for even portions and faster prep.
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Add a dash of chili flakes if you prefer a spicy kick.
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Grate the carrot finely so it blends smoothly into the mix.
Variations and Customizations:
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Swap proteins: Use ground turkey, beef
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Add veggies: Mix in chopped spinach, grated zucchini, or bell peppers.
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Cheesy twist: Add a tablespoon of grated parmesan or cheddar to the mixture.
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Low-carb option: Use almond flour instead of breadcrumbs.
Pairing Suggestions:
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Serve with mashed potatoes, roasted vegetables, or quinoa salad
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Dip in Greek yogurt sauce, tzatziki, or honey mustard
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Great in wraps, sandwiches, or pita pockets with lettuce and tomato
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Freeze cooked rissoles for up to 3 months. Reheat in oven or air fryer for best texture
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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.