Rissolets, also known as “rissolettes” or just “risoettes” have been around since medieval times and were originally made using leftover scraps of meat from cooking big meals.
In a large bowl, combine all the ingredients (apart from the oil) and season with 2 teaspoons of salt and pepper. To make sure everything is thoroughly blended, use your hands. If you have time, roll the mince mixture into 14–16 balls, flatten into tiny patties like hamburgers, and chill for 15 minutes (this helps the patties hold their shape).
When the oil in the frying pan is hot, add the rissoles and cook for a further 3 to 4 minutes, or until well heated through. (You might have to complete this in batches.) A meat thermometer should read 65C when they are prepared. Possibly serve with mashed potatoes and peas.