why do my rissoles keep falling apart?

Are you using an egg in them ? if you are not then this may be the problem. ofcourse 1 egg may not be enough if you are making many. I use 1 egg per 500 grams of minced meat.

Allow then to chill for about an hour before trying to cook them, as long as you are using the right amount of eggs and breadcrumbs.

Do not over crowd the pan, handle carefully and 'don't' keep tuning.

Place then in the pan, and move them enough to see they are not doing to stick, and 'leave alone'.

You probably want to use a medium high heat, but make sure it is hot before you add the rissoles, and they don't need to swim in the oil.

What's your recipe???

i make mine with; mince, breadcrumbs, eggs, seasonings ketchup etc.

Bind them tightly, roll them then flattten them. Cant tell u much without chore recipe!