So hearty and delish! Always a crowd favorite!

Baked chicken rissoles are perfect for those busy weeknights when you want something homemade and delicious without spending hours in the kitchen. Originating as a classic comfort food, this dish has been adapted in many cultures with slight variations. I love making these because they’re so versatile – you can have them as a main course or a delightful party appetizer. Plus, they’re baked, which means they’re a bit lighter than their fried counterparts!

These rissoles go wonderfully with a fresh garden salad or some roasted vegetables. You can also serve them with a dollop of your favorite dipping sauce on the side. If you’re planning a more hearty meal, pair them with some creamy mashed potatoes or a warm quinoa salad.

Baked Chicken Rissoles

Servings: 4

Ingredients

1 pound ground chicken

1/2 cup breadcrumbs

1 small onion, finely chopped

2 cloves garlic, minced

1 medium carrot, grated

1/2 cup chopped fresh parsley

1 egg

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried oregano

Olive oil spray

Directions

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