Grated telemeau and cheese on a small-mesh grater mix with an egg, salt and pepper to taste.
Add 1 tablespoon of flour and mix.
With a wet hand, Bulgarians are formed, which are passed through a beaten egg with a pinch of salt.
Then they are rolled in breadcrumbs, in abundance.
Fry in hot oil, preferably in a cauldron. Be careful, they fry very quickly.
Remove on an absorbent towel and serve hot or cold, as desired.