Tuna yam balls

Ingredients

• 680 g (1 1/2 lb)unpeeled puna yam
• as requiredsalt
• 3 tablespoonsbutter or margarine
• 1/2onion, chopped
• 1/2bell pepper, chopped
• 2 clovesgarlic, minced
• 1–2 cans (140 g each)tuna in sunflower oil
• 1 teaspoonground grains of paradise or black pepper
• 1/2 teaspoonchilli powder (or paprika)
• 2 largeeggs
• 65 g (1/2 cup)breadcrumbs
• 30 g (1/4 cup)plain flour
• to tastesalt and ground grains of paradise or black pepper, for seasoning
• as requiredodourless oil, for deep-frying
• to servehot sauce

Instructions

1. 1

   Boil the yam

   Peel the puna yam and cut it into cubes; smaller pieces cook faster. Rinse well, put in a saucepan and add salt and enough water to cover. Boil until tender and cooked through.

2. 2

   Soften the vegetables

   While the yam cooks, melt 1 tablespoon of butter or margarine in another saucepan. Add the garlic, onion and bell pepper and sauté just until softened, without browning or caramelising the onion. Turn off the heat and set aside. Drain the oil from the tuna.

3. 3

   Mash the yam

   Drain the cooked yam and transfer it to a large mixing bowl. While it is still hot, add 2 tablespoons of butter or margarine and mash until there are no lumps.

4. 4

   Mix the filling

   Add the softened vegetables, drained tuna, 1 teaspoon of ground grains of paradise or black pepper, and 1/2 teaspoon of chilli powder. Mix, then taste and adjust the salt and seasoning.

5. 5

   Shape and chill

   Add 1 egg and mix it in. Scoop about 2 tablespoons of the mixture at a time and shape into balls with your hands. Arrange them on a tray and refrigerate for 10–15 minutes to firm up.

6. 6

   Prepare the coating

   Put the flour on one plate and the breadcrumbs on another. Season each with a pinch of salt and ground grains of paradise or black pepper, or to taste. Beat the remaining egg in a bowl.

7. 7

   Coat the balls

   Take the yam balls from the fridge. Coat each in flour and shake off the excess, dip it in the beaten egg until covered, then roll it in breadcrumbs until well coated.

8. 8

   Rest and heat

   Leave the coated balls to rest for about 5 minutes. Heat oil in a deep fryer. To check it is hot enough, dip in a wooden spoon; the oil should bubble around it.

9. 9

   Fry until golden

   Carefully lower the yam balls into the hot oil and fry until golden. Lift them out and place on a plate lined with kitchen paper to drain off excess oil.

10. 10

    Serve warm

    Serve the yam balls warm with hot sauce of your choice.

What are tuna yam balls?

Yam balls are a West African-style snack made by shaping cooked, mashed yam into portions and frying them. This version mixes in tuna and softened aromatics, then adds a flour, egg and breadcrumb coating.

Puna yam gives the centres their soft, substantial texture, while the crisp outside makes them easy to serve as a starter or snack. The tuna adds savoury flavour, and the hot sauce brings a sharp, spicy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 7g protein, 22g carbs, 7g fat.

Yam and the breadcrumb and flour coating provide most of the carbohydrates, while butter, frying oil and the tuna packed in sunflower oil contribute much of the fat. Tuna and eggs supply protein. Serve a few balls with salad or cooked vegetables for a more balanced plate.

Choosing the yam and tuna

Yam: Cut it into smaller, evenly sized cubes so the pieces cook at a similar rate. Boil until tender all the way through; firm pieces are harder to mash smoothly.

Tuna: Drain the sunflower oil before adding the tuna so the mixture is not unnecessarily oily. The recipe allows one or two 140 g cans, so the amount of tuna can vary.

Build flavour gently

Vegetables: Soften the onion, pepper and garlic in butter or margarine, stopping as soon as they are tender. Keeping the onion from caramelising preserves the recipe’s gentle savoury flavour.

Seasoning: Grains of paradise or black pepper and chilli powder season the yam and tuna mixture. Taste it before shaping, then season the flour and breadcrumbs too.

Get a smooth, firm mixture

Mashing: Add the remaining butter or margarine while the drained yam is hot and mash until no lumps remain. A smooth mixture is easier to shape and coat evenly.

Chilling: Refrigerate the shaped balls for 10–15 minutes, as directed. This firms them up and makes handling during coating and frying easier.

Coat in the right order

Sequence: Roll each ball in flour first, dip it in beaten egg, then coat it in breadcrumbs. Shake off excess flour so the egg can cover the surface, and finish with an even crumb layer.

Rest: Leave the coated balls for about 5 minutes before frying. This gives the coating time to settle while you prepare the fryer.

Fry and serve

Oil: Use the wooden-spoon test from the method: bubbles should form around the spoon when the oil is hot enough. Lower the balls in gently and fry until their coating is golden.

Serving: Drain the fried balls on kitchen paper and serve them warm. Hot sauce is the suggested accompaniment; a simple salad can also make the plate feel more rounded.

Recipe notes & tips

• Cut the yam into small, similar-sized cubes so it cooks evenly.
• Drain the yam thoroughly before mashing to avoid a loose mixture.
• Mash the yam while it is hot, before it has a chance to firm up.
• Keep the softened onion mixture pale rather than browning it.
• Season the flour and breadcrumbs as well as the filling for flavour throughout.
• Fry in manageable batches so you can lower the balls into the oil carefully.

Variations

• Use paprika: Swap it for the chilli powder for a milder seasoning.
• Choose black pepper: Use it instead of grains of paradise if that is what you have.
• Adjust the tuna: Use one or two cans, depending on how prominent you want the tuna flavour.
• Change the dip: Serve with a different hot sauce to suit your preferred heat.
• Use margarine: Replace the butter with margarine, as the recipe allows.

Common mistakes to avoid

• Large yam cubes: They take longer to cook; cut the yam into smaller pieces.
• Undercooked yam: It will be difficult to mash smoothly; boil until tender throughout.
• Lumpy mash: The balls may not hold together evenly; mash the yam thoroughly while hot.
• Wet filling: Excess liquid can make shaping tricky; drain the yam and tuna well.
• Skipping the chill: Soft balls are harder to handle; refrigerate them for 10–15 minutes.
• Crowded frying: The balls are harder to manoeuvre; fry them in manageable batches.

How to store

Refrigerate leftover balls in a covered container and eat within 2–3 days. Reheat in an oven until piping hot so the coating can crisp again; avoid leaving them at room temperature for an extended time.

Frequently asked questions