Heat oil in a frying pan and sauté onion until golden.

Combine with the next seven ingredients. Place potato mixture in freezer until firm or semi-frozen, about 15–20 minutes.

In a small saucepan, heat oil until hot but not smoking.

Remove potato mixture from freezer and shape into ping-pong-sized balls.

Working two to three balls at a time, roll balls in cornflake crumbs and carefully drop into hot oil. Deep-fry until golden brown, turning to brown evenly.

Remove potato balls with a slotted spoon and drain on paper towels. Continue with remaining potato mixture.

Melt butter in a small saucepan and remove from heat.

Stir in flour and seasonings.

Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.

Cook for five minutes longer; add cheese. Stir until smooth and well blended.

Serve with potato balls, pasta, or vegetables.

Thread three to four balls onto each skewer and pour hot cheese sauce over balls.

Sprinkle with chopped parsley, if desired. Serve immediately.