Rissoles with Ground Beef (Faširane Šnicle)

In a large bowl, combine rissole ingredients (except oil), and mix well until thoroughly integrated. The mixture should be sticky, but not falling apart. They may be a little bit harder to manipulate because the mixture is soft, however, keep doing it until it stiffens a little bit. If it is still falling apart after vigorous mixing, add some breadcrumbs.
Shape patties by first creating golf ball-sized meatballs, and flattening them out to make patties. (Dip hands in water in between rissoles to prevent sticking.) You'll have approximately 14-16 patties.
In a large pan, heat the oil on high. While the oil is heating transfer the remaining flour to a plate. Dip each patty in flour on both sides. (Alternatively, you can dip them in breadcrumbs.) Dust off the remaining flour before transferring the patties into hot oil. Lower temperature to medium.
Cook each patty for about 3-4 minutes on each side. Check often, and adjust the temperature if needed to prevent burning, while allowing the patties to cook through. (Depending on the size of your pan, you may have to fry them in batches.)
Transfer to a paper towel, and leave a minute or two so it soaks up the extra oil, then serve.

Serve rissoles (faširane šnicle) warm. You can add a side, or eat them with bread. (Remember to make a side parallel to making rissoles.)
Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (180°C) for 10-15 minutes. The second best option is to reheat the dish on the stovetop, on the lowest setting, by adding a touch of oil to the pan. Microwave is the last option as it dries out the rissoles.
Freeze the meat mixture before you cook it. Place in the airtight container and freeze it for up to 1 month.
When ready to use, let it thaw at room temperature. Add a touch of oil if the mixture seems too dry, form the rissoles and cook them. (If freezing cooked rissoles be warned that they'll be drier after thawing.)