Baked Chicken Rissoles

35 minMakes 12 rissoles, 4 servings

Seasoned ground chicken patties coated in panko and parmesan, baked until golden and served with lemon and fresh parsley.

prepPreheat oven to 220°C / 425°F (200°C / 400°F fan-forced)
prepSpray a metal baking tray with olive oil spray
40 g panko breadcrumbs (for coating)	Combine coating ingredients	Form rissoles, coat & spray	Bake 220°C / 425°F, 18–20 min, turn halfway
35 g freshly grated parmesan
¼ tsp sea salt flakes
¼ tsp freshly cracked black pepper
1 tsp sweet paprika
Olive oil spray
500 g 2 oz minced (ground) chicken	Mix rissole base
1 small onion, grated
1 tsp freshly minced garlic
1 tbsp chopped fresh flat-leaf parsley
20 g panko breadcrumbs (for the mixture)
1 egg
1 tsp chicken stock powder (bouillon)
Freshly cracked black pepper, to season

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