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These are truely baked yam balls with a cornflakes crust. You would not miss the oil.
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Baked sausage yam balls
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 12 - 14 balls
Author: Juliet@biscuitsandladles
Ingredients
  • 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
Instructions

  1. Boil yam with salt and water. Whiles yam is boiling, thinly chop sausages, onions, celery and garlic. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.