Step 1

Add the cut potatoes and garlic cloves to cold salted water.  Bring to boil and cook until potatoes are tender.  Process potatoes and garlic with a potato ricer.  Add as much butter as you like and add salt & pepper to taste.

Step 2

Add the cheeses to the hot potatoes. Eggs, salt and peppers, ham and parsley and mix well.  Transfer the potatoes into a pastry bag or a plastic bag.

Step 3

Transfer them into a cookie sheet lined with plastic wrap or a silicone baking mat in long strips of potatoes like the Chef did in the video. Cool them in the freezer for 5 minutes or the refrigerator to about 15 to 20 minutes.

Step 4

Dust your work surface, roll them and cut them in bite size.  Transfer them into a cookie sheet lined with parchment paper.  At this point it is best again to refrigerate them for another 15 minutes.

Step 5

If you have a seasoned Panko you do not need the Parmesan or the dried herbs.  Process the bread crumb to make sure they are very thin and not too coarse.

Step 6

In one lasagna pan put the bread crumbs mixture and in the other break the eggs.  Deep them in the egg first and coat them with the bread crumbs.  You can make them all in advance at this point and you can even freeze them at this point and directly from the freezer you can fry them to a nice golden brown when ready to eat!

Step 7

Bon Appetit!!!