Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.
Divide the mince mixture into six and roll into balls.
Dredge each meatball in the seasoned flour.
Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.
Serve immediately.
