Rich, comforting, and absolutely tasty! A guaranteed crowd-pleaser!

These Baked Chicken Rissoles offer a lighter alternative to traditional beef patties. Shredded carrot and finely diced onion help keep the lean ground chicken moist and flavorful as it bakes. Fresh parsley combined with dried oregano adds a bright, Mediterranean-inspired taste that pairs well with anything from fresh salads to buttery mashed potatoes.

Baked Chicken Rissoles

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 medium carrot, grated
• 1/2 cup fresh parsley, finely chopped
• 1 egg
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Olive oil spray, as needed

Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Combine the Main Ingredients
In a large mixing bowl, add the ground chicken, breadcrumbs, chopped onion, minced garlic, and grated carrot. The carrot helps maintain moisture and adds subtle sweetness.

Step 3: Add Seasonings and Egg
Stir in the parsley, egg, salt, black pepper, paprika, and oregano. Mix gently until everything is evenly incorporated. Be careful not to overmix, as this can make the rissoles dense.

Step 4: Shape the Patties
Scoop out portions of the mixture and roll into balls about the size of a golf ball. Flatten each slightly to form small patties, then place them evenly spaced on the prepared baking sheet.

Step 5: Lightly Oil
Spray the tops lightly with olive oil to help them develop a crisp, golden exterior during baking.

Step 6: Bake Until Done
Bake for 20–25 minutes, or until the internal temperature reaches 165°F and the tops are golden brown and slightly crisp.