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.
