Ingredients
1 chicken
4 eggs
2 glasses of fine white or all purpose flour
2 glasses of olive oil
2 tablespoons of margarine
2 tablespoons of flour
1 teaspoon of ground coconut 
200ml of chicken, stock
salt, pepper
 
 

 
  Preparation
Clean the chicken and boil it until cooked. Take off the legs and flake the rest. Season with salt and,
black pepper and put aside. Saute flour with margarine in a saucepan. Pour chicken stock into the,
saucepan gradually and cook until pasty. Add the flaked chicken meat and ground coconut to the saucepan. Stir a few times over heat, remove from heat allow to cool. When it cools down, take egg-size pieces of the, paste and roll them like springrolls. Put them on a floured tray and sprinkle flour over them. Beat the eggs,well in a bowl. Heat the olive oil in a pan, then take the rolls of chicken, dip them in beaten egg and put, them into the pan one by one. Let them fry until golden. Drain the meatballs, put them in a serving bowl and,garnish with parsley. Enjoy