Saute finely chopped onion in butter until golden but not brown. Add to potato mixture with parsley and generous amounts of salt and pepper. Mix to a smooth paste and form into small balls the size of a large walnut.
Makes about 24 balls.
Beat eggs with a fork until well blended.Roll potato balls in flour and then in beaten egg. Coat with breadcrumbs and chill until ready to use.
Heat fat (I prefer a mixture of olive oil and lard) to frying temperature. Fry a few potato balls at a time until they are golden in color and heated through.