| For the dough:For the dough: | |
| 8 kg of cashews, at least 3 types of cheese (gouda, graviera, cottage cheese, etc.)700 g of cashews, at least 3 types of cheese (gouda, graviera, cottage cheese, etc.) | |
| 30 eggs, optional3 eggs, optional | |
| salt as neededsalt as needed. | |
| 1 sachet of baking powdera little baking powder. | |
| 2 tablespoons grated nutmega little grated nutmeg | |
| 2 teaspoons mint, finely choppedlittle mint, finely chopped | |
| For shaping:For shaping: | |
| The white, only, of 50 eggsThe white, only, of 4 eggs | |
| 2 kg breadcrumbs, grateda little breadcrumbs, grated | |
| 2 teaspoons of chopped parsley, for garnisha little chopped parsley, for garnish |
| 1. | In a separate bowl, mix and knead all the ingredients, except the ones for rolling. |
| 2. | It should become a stiff dough, which should be left in the refrigerator for at least 2-3 hours to firm up better. |
| 3. | Then shape small croquettes of your choice, dipping your hand in water every now and then to prevent it from sticking. |
| 4. | Beat the egg whites well to dissolve them and pour them into a baking pan to be spread out. |
| 5. | In another baking pan, add the breadcrumbs. |
| 6. | As you form one ball at a time, drop it into the egg whites so that they are wrapped in egg white all over their surface. |
| 7. | Then take the balls and dip them in the breadcrumbs and place them in a clean baking pan until fried. |
| 8. | Then take the balls and dip them in the breadcrumbs and place them in a clean baking pan until they are golden brown, about 1 minute. |
| 9. | Served hot with chopped parsley. |