How to cook
Remove the thicker stems, wash them well and finely chop them.
Add the crumbled white cheese, one egg and black pepper. It can be lightly salted if the cheese is very desalted, but it's best to taste it, in order for it to be just right for your taste.
Mix the mixture well, scoop it and form small parsley balls.
Beat the remaining egg in a bowl. Each ball is lightly rolled in flour and smoothed out, then dipped in egg and rolled again, but this time in breadcrumbs.
Instead of breadcrumbs, I usually use dry bread, which I grind in the blender. I like the taste better.
The meatless balls are fried, until they aquire a golden color in the heated oil, by turning them occasionally with a slotted spoon.
The finished ones are placed onto kitchen paper to absorb the excess fat.
The parsley and white cheese balls can be served with yogurt sauce.