How to make
Wash parsley thoroughly under running water and drain it well from the water. Cut 3-4 fingers from the stems and the remaining amount should weigh 6.4 oz (180 g).
Peel the spring onions and garlic and put them in a blender along with the parsley. Grind them into small pieces on medium speed for a few seconds, not into a smooth mixture. You can also do this by hand.
Add the egg to the green mixture and grate the yellow cheese. It is best to use a harder cheese, so that it does not get too runny when frying. I added Gruyere, which also adds an incredible taste.
Add the butter, cream cheese, spices and salt. Finely crush the yeast.
Mix well and start adding the flour until you get a soft dough, which, however, can be formed into parsley patties. It will be sticky for sure, but your hands should be greased and everything will be fine.
Heat the oil over medium heat, shape the parsley patties and place them in it.
Fry them until they aquire a dark golden color on both sides and take them out and place them on a layer of kitchen paper to absorb the fat.
Break one of the fried vegetable meatballs, in order to see if it is raw on inside and by doing that to adjust the strength of the heat, as each stove is different.
Serve them warm with an yogurt and garlic sauce.
Wonderful and very tasty parsley patties with yellow cheese!
