Make an indentation with your finger in the centre of each rissole. (This keeps them flat as they cook and prevents them puffing up in the middle and turning them into a ball shape)
Wrap a slice of bacon around each rissole.
Cook the rissoles for 20 minutes over a low heat, preferably on a bbq.
Every 5 minutes while cooking, baste the rissoles with the glaze and turn them.