Finely grate the carrot and squeeze the juice out of it with your hands, keeping it aside to use in the sauce.
Put the grated carrot in a large bowl and add the rest of the ingredients, kneading while wetting your hands every so often to prevent the meat sticking and to add the required moisture.
Form 8 medium-sized rissoles, then place on an oiled baking tray that will fit all of them comfortably.
Put the tray in the freezer (if it fits) for 20 minutes to firm the rissoles, or in the refrigerator for 40 minutes.
Preheat the oven to 220C and bake the rissoles for 15 minutes, or grill at the top level of the oven. If the baking tray is cast iron, bake for 10 minutes without turning them over; otherwise cook for 7 minutes on one side and 5 minutes on the other.
Mix all the ingredients together in a bowl, adding the carrot juice.
Cover with plastic wrap and refrigerate.
Pour over the rissoles to serve.