Heat 1 tablespoon of oil in a frying pan on medium. Cook onion, stirring for 4 minutes until soft. Meanwhile, soak bread cubes in milk. Combine mince, egg and tomato paste in a bowl. Mix in onion and soaked bread.
Shape mixture into eight rissoles and coat with fresh breadcrumbs. Heat remaining oil in a pan on medium low and cook rissoles for 10 minutes, until browned on each side.
Serve rissoles with herbed steamed potatoes and tomato relish.