Pop the mixture into the fridge for 30 minutes to chill after rolling into balls. When forming the rissoles, squeeze out as much of the excess moisture as you can. Ensure you pan is hot and well greased (I like to use ghee or extra virgin olive oil) and don't try to flip your rissole over until it's cooked on one side. The more you 'handle' the rissoles, the more fragile they will become.