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Fried Yam & Corn Cakes
Ingredients
- 150g Yam Puree
- 6 Spring Onions (finely chopped)
- 100g Tinned Sweetcorn (drained)
- 1 tbsp Fresh Parsley (chopped)
- 2 Egg Yolks
- Oil For Frying
- 25g Butter
- 850ml Water
Prepare the Yam Puree
Stir 300g pounded Yam into 850ml boiling water.
Beat vigorously over a moderate heat to form a smooth paste.
Adjust the consistency by adding a little more yam or water as desired.
Stir in the butter and salt and pepper to taste.
Method
Make up the puree as above, leave to cool and stir in the other ingredients.
Heat oil in a deep pan and drop tablespoons of the mixture into the oil.
Fry for about 4mins on each side or until brown and crispy.
Drain on kitchen paper and serve with various salads.
Pounded Yam can be reconstituted to form a smooth puree that can be used as an alternative to mashed potato It is very good accompaniment to dishes with sauces, use a little yam powder blended with cold water and stir into the hot liquid.