Potato and Mozzarella Bombs with Parsley

Ingredients

• 1 pound (450 g) baking potatoes, boiled and mashed
• 6 ounces (180 g) fresh mozzarella, shredded
• 1/4 cup (15 g) chopped fresh flat-leaf parsley, divided
• 1/4 teaspoon (0.5 g) freshly ground pepper
• 2 tablespoons (1 fl oz. or 30 ml) olive oil
• 1 cup (3.5 oz or 100 g) breadcrumbs
• 2 (2 oz or 60 g) whole eggs
• 1 tablespoon (15 g) Dijon mustard
• 2 (3 g) garlic cloves, minced
• salt and freshly ground black pepper
• olive oil spray