Baked Chicken Rissoles
30 min
Makes 12 rissoles, 4 servings
Twelve golden-baked chicken patties coated in panko and parmesan, served with mashed potatoes and cucumber salad.
| 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 & coat rissoles, spray with oil | 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 (for coating) | |||
| 1 tsp sweet paprika | |||
| Olive oil spray (for coating) | |||
| 500 g minced (ground) chicken | Mix rissole base | ||
| 1 small onion, grated | |||
| 1 tsp freshly minced garlic | |||
| 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve | |||
| 20 g panko breadcrumbs (for mixture) | |||
| 1 egg | |||
| 1 tsp chicken stock powder (bouillon) | |||
| Freshly cracked black pepper (for mixture), to season | |||
| Olive oil spray (for baking) | |||
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