Prepare the Potatoes: Peel and dice the potatoes. Place them in a pot and cover with 600ml of water. Add a pinch of salt.

Bring to a boil over medium-high heat and cook for 15 minutes, or until the potatoes are tender.

Drain the potatoes and return them to the pot. Add 1 tbsp of unsalted butter, salt, and black pepper. Mash until smooth.

Stir in the chopped green onion and Parmesan cheese. Mix well.

Refrigerate the mashed potato mixture for at least 30 minutes to allow it to firm up.

Shape and Coat the Potato Cakes: After chilling, shape the potato mixture into small flattened balls.

Prepare three separate bowls for the coating process: one with flour, one with beaten eggs, and one with bread crumbs.

Coat each potato cake first in flour, then dip into the beaten eggs, and finally coat with bread crumbs.

Fry the Potato Cakes: Heat vegetable oil in a frying pan over medium heat.

Fry the potato cakes for about 3 minutes on each side, or until golden brown and crispy.

Drain on paper towels and serve hot.