Yele Kakro (Ghanaian Yam Balls)

Ingredients

• 3 cups Ghanaian yams ((peeled and chopped into cubes))
• 4 eggs
• 1 tbsp butter
• 1 1/2 tsp salt
• 1 tsp white pepper ((black pepper can also be used))
• 1 tsp black pepper
• 1 tsp cayenne pepper ((optional))
• 1/2 cup canned corned beef
• 1 cup Panko breadcrumbs
• water ((use enough to cover and the cook the yams))
• 4 cups vegetable oil

Instructions

1. 1

   Put the Ghanaian yams in a medium saucepan and add enough water to cover the yams.

2. 2

   Cook the yams on a stove at medium-heat until the yams are soft (about 15 minutes)

3. 3

   Drain the water from the yams, set the yams aside and let them cool completely.

4. 4

   In a mixing bowl, add the yams, 2 eggs, butter, 1 teaspoon of salt, white pepper, cayenne pepper, and corned beef.

5. 5

   Mash and mix these ingredients together using a potato masher and a mixing spatula.

6. 6

   Line a plate with parchment paper and set aside.

7. 7

   Pour the breadcrumbs on another plate. Add ½ teaspoon of salt and 1 teaspoon of black pepper to the breadcrumbs.

8. 8

   Beat the remaining 2 eggs in a small bowl using a whisk.

9. 9

   Take a spoonful of the yam mixture and roll it into a ball. Coat the yam ball with the egg mixture and then roll in the breadcrumbs, covering all sides of the yam ball with the breadcrumbs.

10. 10

    Set the yam ball on the plate with parchment paper. Repeat with another spoonful of yam mixture until all the mixture has been formed into balls.

11. 11

    Heat vegetable oil in a wok or deep fryer. Deep fry the yam balls in small batches until golden brown.

12. 12

    Serve the yam balls with a dipping sauce like a spicy tomato sauce or shito.