Parsley balls

Preparing the parsley can take you some time - you have to rinse it thoroughly, cut off the stalks, leave the parsley to drain and chop it. Do the same with the peppermint. You can also use a kitchen blender, but make sure not to puree them. Beat the egg whites with a pinch of salt and a few drops of lemon juice. In the large bowl, mix the chopped parsley and peppermint with the crushed cheese, pumpkin seeds, and season with freshly ground white pepper. Carefully fold in egg whites so they will retain as much of their volume as possible. You should get a smooth, thick, slightly lumpy mixture. Form small balls and roll in cornmeal. Heat the oil in pan and fry for about two minutes or until golden. Try not to overload the pan because this lowers the temperature in it. Place the fried balls on paper towels and pat dry. Serve hot.