1 lb white yam
2 tbsp onion, finely chopped
3 tbsp chopped tomatoes
½ tsp chopped fresh thyme
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh scallions
½ tsp minced garlic
1 egg, beaten
Salt and pepper to taste
Seasoned flour, for dusting
Vegetable oil, for frying
Peel the yam, cut into pieces and boil in salted water for about 30 minutes until tender.
Drain and mash.
Place in a large mixing bowl.
Add the onion, tomatoes, thyme, scallions, garlic, and cilantro.
Stir in the egg and seasoning. Mix well.
Using a spoon, scoop a little of the mixture at a time, and with your hands mould them into balls.
Roll the yam balls in the seasoned flour and set aside until you have formed all the mixture into balls.
Heat the oil in a large frying pan, and then fry the balls in batches for a few minutes, until golden brown.
Drain the yam balls on paper towels.
Keep them warm while cooking the rest of the mixture.
Serve hot with saffron mayonnaise.
Saffron Mayonnaise recipe :
½ tsp salt
1 tsp lemon juice
½ cup prepared mayonnaise
Mix the ingredients together and serve with the yam balls.