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Mashed Potato Balls with Cheese

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

3 servings

3-4 potatoes

120 g ALBENA^® cheese

3 eggs

2 tbsp finely chopped parsley

40 g flour

80 g bread crumbs

120 g vegetable oil

40 ml milk

Method:

Beat 2 eggs and mix with the milk. Boil and mash the potatoes, add 1 egg and stir together with the cheese (the cheese should be previously crumbled using a fork). Mix with the parsley and sprinkle some ground black pepper. Shape the mixture into balls and dredge the balls in flour. Then dip them into the egg mix and dredge in bread crumbs. Fry in a pre-heated non-stick skillet with some oil until golden brown.