1 lb of chicken breast (or the same weight in leftover chicken)2 or 3 medium potatoes1 French leek1 medium onion4 cloves of garlic2 eggs3 tablespoons of breadcrumbsParsley (to taste)Salt and pepper (to taste)Frying oil (to taste)
Preparation
Begin by cooking the chicken breasts and the potatoes in water seasoned with salt and a strand of olive oil.
Remove from the water once it's cooked and drain well.
Shred the chicken, mash the potatoes with the help of a fork, put everything in a bowl and set aside.
Chop the onion, garlic, leek and parsley and add to the chicken and potatoes mixture.
Add the eggs, the breadcrumbs and salt and pepper to taste.
Mix everything very well with the help of a spoon.
Form small balls with your hands and set aside.
Heat a deep fryer with at least 2 or 3 fingers of oil.
When the oil is hot, fry the chicken balls until they are golden brown.
Remove and place on absorbent paper and repeat until all are done.