Melt butter in a large pot, then add onions and garlic. Cook, stirring occasionally, for eight to 10 minutes. Add potatoes, broccoli, parsley, cilantro, salt, and seven cups of water. Cover and cook for 20 to 25 minutes. Remove from heat and use an immersion blender to blend until mostly smooth, but some texture remains. Stir in yogurt.

A few hours before you plan to make this recipe, freeze the mozzarella cubes.

Mix flour and cornstarch in one bowl, eggs and water in another, and bread crumbs, garlic, and parsley in a third.

Heat oil in a saucepan. Coat frozen cheese cubes individually in flour mixture, followed by eggs and then bread crumbs. Fry until golden brown.