Mashed yam balls with golden gari crust

Serves 6

900g yam
115g butter/margarine, to mash
1 tsp turmeric
1 onion, finely chopped
3 spring onions, finely chopped
1 garlic clove, minced
1 tsp fresh thyme
salt & pepper to season
4 eggs whisked
70g plain flour (or ground rice for gluten free) seasoned with salt and pepper
8 tbsp gari or breadcrumbs
oil to fry

Peel the yam, chop into inch sized cubes, rinse thoroughly under cold water to wash off starch. Place chunks into a large pan of salted boiling water for about 12 minutes, until just fork soft.

Drain well, rinse again and mash with butter/margarine and turmeric and leave to cool. Tip into a large bowl and add the chopped onion, garlic, thyme, seasoning and half the whisked eggs. You may want to add some flour to the mix to get the right consistency. It should be a very smooth mash.

Form the mixture into plum-size balls and chill for half an hour to firm up.

Roll the balls in the seasoned flour, then in the remaining whisked eggs, followed by the gari.

Heat a pan then add the oil: you can either deep- or shallow-fry the yam balls. Fry in batches until golden.

Remove and drain on kitchen paper. Keep warm while you cook the rest.

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