Baked Chicken Rissoles

Step 1: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Rissole Mixture
In a large mixing bowl, combine the ground chicken, chopped onion, minced garlic, grated carrot, grated zucchini, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, dried oregano, paprika, salt, black pepper, and chopped parsley.
Mix well until all ingredients are evenly incorporated.
Step 3: Form the Rissoles
Using your hands, shape the mixture into small patties, about 2 inches in diameter. You should be able to make around 10-12 rissoles.
Place the rissoles on the prepared baking sheet.
Brush the tops of the rissoles with olive oil to help them brown nicely while baking.
Step 4: Bake the Rissoles
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the rissoles are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 5: Serve
Serve the baked chicken rissoles warm with a side salad, roasted vegetables, or in a pita wrap with your favorite sauce.
Cook Notes & Tips
Ground Chicken: You can use ground turkey instead of ground chicken if preferred.
Vegetables: Make sure to squeeze out any excess moisture from the grated zucchini to prevent the mixture from becoming too wet.
Breadcrumbs: Use panko breadcrumbs for a lighter texture, or substitute with gluten-free breadcrumbs if needed.
Browning: Brushing the tops of the rissoles with olive oil helps them brown nicely while baking, giving them a delicious crispy exterior.
Variations
Spicy Chicken Rissoles: Add 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce to the mixture for a spicy kick.
Herb and Lemon Rissoles: Add 1 teaspoon of lemon zest and 1 tablespoon of chopped fresh mint for a fresh, zesty flavor.
Cheesy Chicken Rissoles: Mix in 1/2 cup of grated cheddar or Parmesan cheese for a cheesy version.
Mediterranean Chicken Rissoles: Add 1/4 cup of crumbled feta cheese and 1/4 cup of chopped Kalamata olives for a Mediterranean twist.

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