Found this one on the web. The first few were amazing, like tempura with squish inside, but either the oil glugged up or the temperature was wrong, cos the later ones were gluggy and oily and reasonably ordinary. They were nicely, subtly flavoured, not what I would call spicy. Scarlett
Yam is an excellent root vegetable with slightly sticky and starchy flesh. When I first started cooking with yams I was most frustrated by many cookbooks simple explanation, cook like potatoes and the very few recipes available. While yam makes good chips and works well in dishes like dauphionoise yam instead of potatoes, I feel that it stands high as a vegetable on its own.
Over the last year in the U.K. the vegetables has begun to become popular in supermarkets and cooking magazines. These balls are a common snack in South Africa and you can adjust the flavours in them to your own taste.
Portions: 30 balls
Preparation: 15-20 minutes
Cooking: 10 minutes
• 600g white Yam
• 1/2 an onion finely chopped
• 3 spring onions finely chopped
• 2 garlic cloves, peeled and finely chopped
• 2 tsp lemon thyme , finely chopped
• 1 tbsp, coriander, finely chopped
• 1 large green chili, finely chopped
• 1/2 tsp cumin, ground
• 1/2 tsp ginger, ground
• 1/2 tsp paprika
• 1 egg, beaten
• pinch salt
• 120g plain flour
• oil for deep frying
• 200g yoghurt
• 2 tbsp mint shredded
• 1 tsp honey
• 2 tbsp harissi paste, shop bought or follow recipe followed (optional)
• Deep fried plantain slithers
1. Yam Balls: Peel the yam and cut it into even pieces. Bring a saucepan of water to the boil and place the yam in it. Leave the yam to cook for 20-25 minutes until it is tender. Drain the yam and mash it in a large bowl with a fork so that you have a fairly smooth mash.
2. Add the remaining ingredients except the flour and stir it together until the ingredients are well combined. Place the flour on a large plate. Take a tablespoon of the mixture and roll it in floured hands into a small balls, then roll it in the flour so that it is coated. Repeat this with the remaining mixture.
3. To Cook: Heat oil in a deep fryer, wok or large saucepan to 180°C or until a cube of stale bread rises to the top in 30 seconds and is crisp and golden brown. Cook 5-8 (dependent of the size of the cooking container) and cook them for around 3 minutes until the y rise to the top and are golden brown and crisp. Drain the balls on kitchen paper, then place in a warm oven while you cook the remaining balls.
4. To Serve: Mix the yoghurt with the mint and honey in a small bowl until well combined. Place a spoonful of this mixture in the centre of each plate. Place a small teaspoonful of the harissi on the yoghurt. Stack 1-3 crisp plantain slither on the sauce, then place 4-5 yam balls around each plate and serve. These balls can also be served on one large platter for guests to help themselves.