Prep 10 mins
Cook 20 mins
This is an easy to make family recipe that came from my husband's grandmother in El Salvador, and his mother taught us to make it. I've never heard of anyone else cooking it here, which is a shame, because it is delicious and very nutritious. Parsley has been called a nutritional powerhouse: it is high in the antioxidant flavenoid apigenin, which is said to protect the prostate, and also a good source of the phytochemical myristicin, which in animal studies is shown to inhibit tumor formation.
- 2 bunches fresh curly-leaf parsley or 2 bunches flat leaf parsley
- 1 1⁄2 cups shredded mozzarella cheese
- 6 eggs
- cooking oil or nonstick cooking spray
- 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.
- Add mozzerella cheese and eggs, and mix well with your hand or a whisk.
- Preheat your griddle on medium-high heat. Once heated, use a small amount of oil or nonstick cooking spray.
- 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.)
- Cook for a few minutes on one side, then flip, cooking until egg is cooked, browning slightly if you prefer it that way.
- Repeat with remaining mixture.
- If desired, squeeze lemon on top to serve. It is wonderful with rice and salad with a basic oil and vinegar based dressing.