My middle sister Nancy is an avid yam balls fan. Among all the foods in the world, it is yam balls she would fight for.
Nancy loves yam balls and obviously embraces the hot oil and all the mess associated with frying yam balls. She has done well and earned a masters in yam balls making. Now, she makes perfect yam balls.
Me on the other hand, it just doesn’t work for me. My yam balls are soggy from oil, break apart whiles in the hot oil, and the breadcrumbs; it just doesn’t work.
Making a baked version has been delusional but finally I have crossed it out of mine to get RIGHT list”.
Taste: Great. Nancy approved of it, 100%. You wouldn’t miss the oil. In my opinion, it is better than fried and the corn flakes coat just make it better.
- 1 kg yam
- 4-5 chicken sausages
- 1 small onion
- 2 cloves garlic
- 1/4 stalk of celery
- 2 1/2 tablespoon margarine or butter
- 1 egg plus 1 egg yolk
- 1 cup corn flakes roughly crashed
- Salt and Black pepper as required
- Water for boiling yam
Boil yam with salt and water. Whiles yam is boiling, thinly chop sausages, onions, celery and garlic. Set aside.
Heat margarine or butter in a pan. Saute onions, garlic and celery till soft. Do not caramelise or brown the onions. Stir in sausages and turn off fire. Check on yam to see if it softened or cooked through. Drain off water when done.
Preheat an oven to 180℃/ 350℉. Line a baking pan with baking sheet. In a small bowl, mix cornflakes and black pepper together. Beat one egg in a different bowl, set aside.
Using a food processor, or fork or asanka with apotɔyowa mash cooked yam. Yam should be well mashed but resemble a course dough. Add in egg yolk, margarine or butter and stir together. Add in sauteed garlic, onions, celery and chopped sausages.
Scoop about two tablespoons of the mixed yam dough together. Mold into a ball, dip into egg to coat, dip into corn flakes and black pepper mixture. Gently press to stick well and arrange on baking sheer. Repeat the process til all dough has been molded to balls. Gently brush balls with remaining egg.
Bake balls in the preheated oven for about 15 minutes till the cornflakes is well stacked to the balls and looks cripsy. Serve as snack, as an accompaniment to a meal or with ketchup or shito.