2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.
3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.