Prepare the Potatoes: Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.

Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.

Prepare the Filling: In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.

Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.

Form the Potato Balls: Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.

Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.

Coat the Potato Balls: Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.

Fry the Potato Balls: Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).

Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.

Remove the potato balls with a slotted spoon and drain on paper towels.