1.Using hand, combine beef, breadcrumbs, cheese, garlic, onion and sauces in large bowl; season. Shape rounded tablespoons of the mixture into rissoles.
2.Heat oil in large non-stick frying pan; cook rissoles, in batches, until cooked through. Drain on absorbent paper.
3.Serve rissoles with tomato sauce (ketchup), if you like.
You could omit the green onions and replace them with ¼ cup finely chopped fresh flat-leaf parsley if you like.Note