Monday, 16 May 2016

Veggies Stuffed Yam Balls

This past weekend, my brother and I decided to try something new...we searched and decided on this yummy breakfast inspiration. Really simple steps as usual and a good meal for the family. Over the years, I've come to understand that food items can be created into whatever form you wish.
Bless the human that invented this recipe...oh..very tasty. Do try it out

Ingredients 2 servings

For the ball

Yam, 3 medium slices
Salt to taste

For the stuffing

Scotch bonnet, diced
Green Veggies- I used water leaf
Tomatoes, diced
Onions, diced
Carrots, grated
knorr cubes
2 tbsp of olive oil
Parsely and curry spice
shrimps/chicken/beef shreds (optional)

For the coating

plain flour
black pepper
knorr cubes
1 egg


  • Cut yam, rinse and boil yam until very soft for pounding
  • When the yam is done, set aside to cool
  • In a pan, stir-fry all the veggies, set aside and allow to cool

  • Next thing is to pound the yam and form a stretchy paste...just like pounded yam
  • Now the fun part: if you have a sharp blender, you can skip the last step. Blend the yam: first, cut the yam into small sizes, then blend in batches, the result is a stretchy, soft pounded yam which is just the exact output we want with less stress... oh well, bye bye to poundo-yam flour forever...this method is LIT, you should try it. Note: A food processor can also be used to achieve this.

  • In a bowl, mix flour and black pepper and knorr cubes
  • In another bowl, whisk the egg

  • Now, pick a mole of the yam, flatten it and put the veggies in it, the fold the mole into a ball
  • Put the ball into the egg mix and then into the flour mix. Repeat this step for the rest of the yam paste

  • Heat a pan and add oil, be sure to make the oil very hot, deep fry the balls and remove once they are golden brown in color

  • Allow oil to drain through a sieve/paper towel
  • Serve with any sauce, ketchup, eggs of choice

Please share your t

No comments:

Post a Comment