1.Heat oil in large frying pan, add onion, garlic and bacon; cook, stirring, until onion softens. Remove from pan; cool. Drain excess fat from pan.
2.Combine onion mixture, beef, egg, breadcrumbs, carrot and parsley in medium bowl; shape mixture into eight patties.
3.Cook patties in same heated pan about 15 minutes or until browned and cooked through. Remove from pan; cover to keep warm. Reserve pan with drippings.
4.Cook flour in same pan, stirring, until mixture browns and bubbles. Gradually stir in stock; cook, stirring, until gravy boils and thickens, strain into large heatproof jug. Serve rissoles with gravy.
Serve with mashed potato.Note