Baked sausage yam balls

Ingredients

• 1 kgyam
• 4–5chicken sausages
• 1 smallonion
• 2 clovesgarlic
• ¼ stalkcelery
• 35 g (2½ tablespoons)margarine or butter
• 1 egg plus 1 egg yolkegg
• 30 g (1 cup)cornflakes, roughly crushed
• As requiredsalt and black pepper
• As neededwater for boiling the yam

Instructions

1. 1

   Boil the yam

   Boil the yam in salted water. While it cooks, finely chop the sausages, onion, celery and garlic, then set them aside.

2. 2

   Cook the filling

   Melt the margarine or butter in a pan. Sauté the onion, garlic and celery until soft, without browning or caramelising the onion. Stir in the sausages, then turn off the heat. Check that the yam is cooked through and soft; drain it when ready.

3. 3

   Prepare the coating

   Heat the oven to 180°C (350°F) and line a baking tray with baking paper. Mix the cornflakes with black pepper in a small bowl. Beat one egg in a separate bowl and set it aside.

4. 4

   Mash and combine

   Mash the cooked yam in a food processor, with a fork or using an asanka and apotɔyowa. It should be well mashed but still have a coarse, dough-like texture. Stir in the egg yolk and margarine or butter, then mix in the sautéed garlic, onion, celery and chopped sausages.

5. 5

   Shape the balls

   Take about two tablespoons of the yam mixture at a time and shape it into a ball. Dip it in the beaten egg, then roll it in the cornflake and black pepper mixture, pressing gently so the coating sticks. Place it on the prepared tray and repeat with the rest of the mixture. Brush the balls gently with the remaining egg.

6. 6

   Bake until crisp

   Bake in the preheated oven for about 15 minutes, until the cornflake coating is attached and looks crisp. Serve as a snack, alongside a meal, or with ketchup or shito.

What are baked sausage yam balls?

Yam balls are a way of turning cooked yam into a seasoned, shaped snack or side dish. Yam is a staple in many West African cuisines, and this version brings in chicken sausage and a crunchy cornflake coating.

The recipe works by combining a soft, starchy centre with a crisp outer layer. The gentle oven heat sets the coating while keeping the yam mixture tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 7g protein, 29g carbs, 5g fat.

Most of the carbohydrates come from the yam and cornflakes, while the sausage and egg provide much of the protein. The margarine or butter, egg and sausages contribute most of the fat. For a balanced plate, serve a few balls with a generous portion of vegetables or salad.

Choosing the ingredients

Yam: Cook it until soft enough to mash, then drain it well so the mixture is not watery. The recipe is written for yam, rather than sweet potato.

Building the savoury filling

Aromatic base: Soften the onion, garlic and celery in the margarine or butter without browning them. This gives the filling a mellow flavour rather than a toasted one.

Sausage: Chop the chicken sausages finely so they spread through the yam and are easy to shape into balls.

Getting the right texture

Coarse mash: Mash the yam thoroughly, but stop while it still resembles a coarse dough. A little texture helps the mixture hold its shape without becoming pasty.

Moisture: Drain the yam well before mashing. If it seems very wet, give it a moment to release steam before mixing in the filling.

Coating each ball

Egg layer: Dip each shaped ball in beaten egg so the cornflakes have something to cling to. Keep the coating even, but let excess egg drip back into the bowl.

Cornflakes: Crush them roughly rather than to a fine powder, then press them gently onto the surface. This gives the baked coating a more noticeable crunch.

Serving ideas

As a snack: Serve the balls warm with ketchup or shito for dipping. They can also be part of a larger meal alongside vegetables or a fresh salad.

For a meal: Their soft yam centre makes them filling, so pair them with something fresh and crisp to contrast with the rich, crunchy coating.

Recipe notes & tips

• Cut the yam into evenly sized pieces so it cooks at a similar rate.
• Drain the yam thoroughly before mashing to help the balls hold together.
• Chop the sausage and vegetables finely for an even filling.
• Keep the onion soft and pale rather than browning it.
• Press the cornflake coating gently onto each ball so it stays in place.
• Leave space between the balls on the tray so they bake evenly.

Variations

• Extra pepper: Add more black pepper to the cornflake coating for a livelier bite.
• Herb note: Mix finely chopped parsley into the yam for a fresh flavour.
• Spicy filling: Add a little chopped chilli to the softened onion and celery.
• Cheesy centre: Place a small cube of cheese inside each ball before shaping it closed.
• Vegetarian version: Replace the chicken sausages with cooked, finely chopped vegetables.

Common mistakes to avoid

• Wet yam: Excess water can make the mixture hard to shape; drain it well and let steam escape.
• Over-mashing: A completely smooth, sticky mash can be difficult to handle; stop when it resembles coarse dough.
• Browned onion: Browning changes the intended mild flavour; cook the aromatics only until soft.
• Loose coating: Cornflakes may fall off if the egg layer is uneven; coat each ball fully and press gently.
• Crowded tray: Balls packed together may not crisp as well; arrange them with a little space between.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until hot, which helps the coating regain some crispness.

Frequently asked questions