Briefly soak the bread in water and squeeze out excess liquid.
Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
Drain on paper towels and serve with green salad.
