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Baked Chicken Rissoles

Baked Chicken Rissoles


  • Author: easysweetmeal
  • Total Time: 40 minutes
  • Yield: 1214 rissoles 1x

Description

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


Ingredients

Scale
  • 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)


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:

  • 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