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; fry for 4 to 5 minutes on each side or until cooked.
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.
You could bake the rissoles in an oven for an even healthier version, however, the gravy will taste better when made with the brown bits of fried rissoles.