The mashed potatoes are a day later set and very stiff, mix with the cheese, ham also cut into small cubes and chopped parsley and season vigorously with salt and freshly ground pepper. Form balls the size of walnuts from the mixture between moistened palms. Pull these at the beginning through an #glutinated# egg (beaten with a fork) seasoned with salt and pepper, then turn to the other side in breadcrumbs until the balls are coated all around.
Finish frying the meatballs in batches, swimming in hot oil. Drain well, dry all around on kitchen roll and bring to the table while still warm.
Alternatively, you can also form meatballs from the quantity, bread them and roast them in a frying pan until crispy.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!