Chop brisket into one cm2 (squared) and add to cooled down Mac-N-Cheese; add extra shredded cheddar, feta, grated Parmesan, Egg as binder, parsley, scallions, black pepper. May use heavy cream also as a binder
Form large meatball size Mac cheese ball (approx 1.5"-2" height) and refrigerate up to 2 hours to further set up.
Make standard breading station set up- flour, egg wash, panko breading.
Roll cold ball into flour, egg wash, then finish coating in Panko breadcrumbs.
Deep fry on 375F until 3/4th golden brown- finish last 1/4th browning in oven until inside temp registers 165F for at least 15 seconds.