Basil and Nene's Yam Bombs
TEAM VANUATU
INGREDIENTS
For the Ball:
4 cups of Cubed Yam (Taro or Cassava /Manioc could be substituted)
1 cup of Nagai nuts (Cashews or Almonds can be used here)
2 cups of Manioc flour (Corn flour or Wheat flour could be used here; you may need to alter the quantity used according to the desired consistency)
For the Filling:
1 medium Capsicum (red or green)
1 Onion
1 cm thumb of Ginger
2 cloves of Garlic
2 stalks with leaves of Coriander
1 tsp Vegetable Oil
Salt and Pepper (to taste)
For the Coating:
1 cup of Manioc flour
Pinch of Salt and pepper
2 Eggs (beaten)
For the Side Salad (optional):
1 bunch Watercress
5 Cherry Tomatoes
METHOD
- Peel then Cut yam into cubes, boil until soft. Remove from water and drain, ensure yam is dry.
- Mash yam with a handful of Nagai nuts. Add manioc flour to thicken the mix. You are looking for a stiff dough consistency.
- Finley dice the fillings – onion, garlic, capsicum, coriander and ginger and then sauté and season.
- Put flour on your hands then take a large scoop of yam into your palm and roll into a ball. Make a well in the ball, place the filling into the well and then close the well to gently form the ball again.
- Dip the ball into a beaten egg then roll in the seasoned manioc flour mixture until covered.
- Heat oil in a pan and place the yam bombs into hot oil and shallow fry until golden brown. Serve hot on a plate with watercress and chopped cherry tomato.
Tried this recipe at home? Let us know what you think!