Nutrition
Corned beef yam balls
Ingredients
-400 grammes of boiled yam
-20grammes of butter
-80 grammes of corned beef
-1 tablespoonful of nutmeg
-2 tablespoonfuls of white pepper
-2 tablespoonfuls of black pepper
-2 cups of spring onions finely chopped
-¼ cup of red onions finely diced
-2 egg yolk
– 3 tablespoonfuls of salt
-Fresh breadcrumbs (made from 6 slices of fresh bread)
-1 egg plus 1 Egg White
-Oil for deep frying
Preparation
-Peel yam and cut into slices.
– Wash yam, add water and a pinch salt and cook.
-Once cooked, drain water from yam. Mash the yams whilst hot.
-Add the butter and mash yams until nice and smooth
-Add the corned beef, nutmeg, white pepper, black pepper, salt to taste, red onion and spring onions.
-Add egg yolk and mix well.
– Form bites size balls using your palms.
-In a separate bowl whisk the egg, include the white from the other egg. For ease of coating the yam ball.
-Blend the fresh bread into fine crumbs. Place the crumbs in a bowl
-Roll each yam balls first in the eggs and then in the breadcrumbs. Ensure that each ball is well coated.
-Place the balls on a tray and cover it to prevent them from drying out.
-Fill a pot with the oil, about two thirds high, enough to cover the balls and heat it up until very hot.
-Fry the yam balls in batches ensuring that there is enough room for each ball. (Fry the balls until golden brown all round.)
-Remove from the oil and drain on kitchen towels. Serve the yam balls warm as a side dish.
By Linda Abrefi Wadie