1.Heat 1 tbsp of oil in a frying pan on medium. Cook onion, 4 minutes, stirring, until soft. Meanwhile, soak bread cubes in milk. Combine beef mince, egg and tomato paste, then mix in onion and soaked bread.
2.Shape into eight rissoles and coat with fresh breadcrumbs. Heat remaining oil in a pan on medium-low and cook rissoles, 10 minutes, until browned on each side.
3.Serve rissoles with baby potatoes and tomato relish, if you like.