Cook the potatoes

• Peel the potatoes and boil them in salted water until fork tender.
• Drain well and mash until smooth.

Make the potato mixture

• Mix the mashed potatoes with the mozzarella, half of the parmesan, the garlic, egg, flour, parsley, salt and pepper.
• Stir until a smooth, moldable mixture forms.

Shape the balls

• Roll the mixture into small balls with your hands.
• Roll each ball in the breadcrumbs until fully coated.

Fry until crispy

• Heat the oil in a pan to about 175 °C.
• Fry the balls in batches until deep golden and crispy, then drain on paper towels.

Finish and serve

• Sprinkle the hot balls with the remaining parmesan and extra parsley.
• Serve immediately while the cheese is melty.