How to make
Wash and strain the fresh parsley well. After removing the stalks, weigh 4.6 oz (130 g) of leaves.
Place them in the blender jug along with the garlic, onion and chopped unpeeled zucchini. If they don't fit in the jug, do it in two parts.
Grind the products on medium speed, so that they're grinded into small pieces. You can chop everything by hand, but it will take longer.
Transfer the green mixture into a bowl and add the white cheese, grated Gouda, Emmental and Cheddar with a total weight of 180 g (you can use a ready-made mix of grated cheeses or just yellow cheese, as long as it is not too soft and melts when frying).
Beat the eggs + egg white and add the salt, spices, flour and breadcrumbs.
Knead by hand, adding flour or breadcrumbs, if necessary.
The patty mixture should be thinner, but still good enough to shape. If you make it too thick, the meatballs will be drier.
Heat oil in a deep frying pan.
Take some of the mixture and without applying pressure, gently shape a patty. It's not difficult, you just need to wet or grease your hands after every other patty. Sometimes the mixture will stick to your hands, this is normal. If you have difficulty, just use two spoons. Use one to scoop, and the other to push into the pan with the heated oil.
If desired, you can roll the parsley patties lightly in flour or breadcrumbs. Either way works well.
Fry the meatless patties until golden brown and place them onto kitchen paper to absorb the excess fat.
Serve my parsley patties with a yogurt-garlic sauce, which is a classic!
Bon appetit!
Check out how to keep parsley fresh longer, how to detox with parsley or how to store parsley.
