1 onion , finely chopped
1 cup bread crumbs
½ teaspoon dried herbs
1 tablespoon chopped fresh parsley
1 egg , beaten
Flour
Mix all the ingredients together with the exception of the flour. Shape into balls and flatten slightly. Rissoles should be about 2 inches in diameter for a main course, smaller if they are served as appetizers. Put the flour in a bag, then add 2 rissoles at a time. Stir gently until rissoles are covered with flour. Shake off excess flour before cooking. Cook on a grill or barbecue for about 8 to 10 minutes on each side.