Crunchy Yam Balls

Ingredients:
900 gram       yam (32oz)
115            margarine (to mash 4oz)
1/4 teaspoon   turmeric (optional)
  1 unit       onion (finely chopped)
  3 unit       spring onions (finely chopped)
  1 clove      garlic (minced)
  1 teaspoon   thyme (fresh )
    unit       salt and pepper (season)
  4 unit       eggs (whisked)
 70 gram       plain flour (seasoned with salt and pepper 3oz )
  6 tablespoon gari (or breadcrumbs)
    unit       oil (to fry)

Instructions:
How to make Crunchy Yam Balls?

1. Peel the yam, chop into medium chunks and place in a large pan of salted
boiling water for about 12 minutes, until just fork soft.
2. Drain well and mash with 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.
3. Form the mixture into plum-size balls and chill for half an hour to firm
up.
4. Heat a pan then add the oil. Roll the balls in the seasoned flour, then
in the remaining whisked eggs, followed by the gari or breadcrumbs. Fry in
batches until golden.
5. Remove and drain on kitchen paper.  Keep warm while you cook the rest. 

Description:
In Ghana yam balls are often found on dinner and party menus and served with just about any meat or fish. I coat them with gari to give a bit of crunch. There are many types of yam, varying in size, flavour and colour. I prefer Ghana’s pale-yellow fleshed puna, with its fluffy texture and distinctive taste.

Notes: