Hi All

I rather like rissoles, and often buy the sour cream and chives variety
made by a butcher in a nearby town - they are very nice

However, despite trying for years I have not been able to find a way to
fry them without them forming a hard crust on the top and bottom. Yuck -
I cut this off and give it to the dog, but despite the dog telling me
that I should just put up with it, I reckon there must be a better way

Have tried cooking them quick
Have tried cooking them slow
Have tried frying in olive oil, in butter, and without oil
Have tried a non-stick pan and an ordinary pan

I can't figger out what I am doing wrong as when I cook chops or steak I
do not get this effect

Suggestions and ideas very welcome

David