Put the boiled potatoes (amount according to hunger) through the potato press. Stir the parmesan and egg into the potato mixture, season with salt, pepper, nutmeg and parsley. Make a dough that is not too soft by adding milk. Cut the mozzarella into flat pieces. Shape the potato dough into dumplings, work in a piece of mozzarella each. Flatten the dumplings and turn them in breadcrumbs. Then fry until golden brown in hot fat.
As an accompaniment to meat dishes or a light main course with a nice salad plate.
When using mashed potatoes in a bag, only take about 3/4 of the specified amount of liquid, otherwise the whole thing will be too mushy.
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