Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add potatoes, mix and cook for 1 minute.
Add crushed peppercorns, chilli flakes, parsley, nutmeg powder and salt and mix and cook for 1-2 minutes. Add parmesan cheese and mix well. Transfer onto a plate and cool.
Heat sufficient oil in a pan.
Divide the potato mixture into equal portions and shape them into balls.
Take ¼ cup flour on the worktop and coat each ball with it.
Take remaining flour in a bowl. Add some water and mix well to make smooth slurry.
Take coconut in a bowl. Dip each ball in slurry and coat with coconut.
Deep-fry the balls in hot oil till golden and crisp. Drain on absorbent paper.
Serve hot garnished with parsley sprigs.