In a large mixing bowl, add all ingredients for the rissoles. Blend it with your clean hands or using a wooden spoon. Don't over mix, it'll make your rissoles tough. Use wet hands to form six patties.
Heat the oil in a frying pan over medium-high heat. Add rissoles. Cook for 4 to 5 minutes on each side or until cooked through. Flip them a few times for even cooking.
Transfer the rissoles to a plate and cover with aluminum foil to keep warm. To the pan, add the ajvar or tomato paste and whipping cream. Stir and let simmer for a few minutes. Season with salt and pepper to taste.
Sprinkle with chopped parsley before serving.
~ Free Tip ~You could bake the rissoles in an oven for even healthier version, however, the gravy will taste better when made with the brown bits of fried rissoles.