Abuelita Romero's Parsley Patties

Ingredients

• 2 bunches fresh curly-leaf parsley or flat leaf parsley
• 1 1/2 cups shredded mozzarella cheese
• 6 eggs
• cooking oil or nonstick cooking spray

Directions

1. 1

   Wash the parsley and remove it from the larger stems. Chop the parsley in batches, and put it in a large mixing bowl. 2 bunches should come out to about 5 cups of chopped parsley. Note: It is not recommended to use an electric food processor, as this will chop it too small and make the parsley mixture too runny.

2. 2

   Add mozzerella cheese and eggs, and mix well with your hand or a whisk.

3. 3

   Preheat your griddle on medium-high heat. Once heated, use a small amount of oil or nonstick cooking spray.

4. 4

   Scoop about 1/2 cup of the parsley mixture onto the griddle to make one patty, and pat down until it is about the size and shape of a pancake. Place as many other patties on the griddle as will fit, leaving a couple inches between patties (as if you were cooking pancakes.)

5. 5

   Cook for a few minutes on one side, then flip, cooking until egg is cooked, browning slightly if you prefer it that way.

6. 6

   Repeat with remaining mixture.

7. 7

   If desired, squeeze lemon on top to serve. It is wonderful with rice and salad with a basic oil and vinegar based dressing.