I often think of yams as potatoes’ tropical cousin. What I mean is that everything that can be done with or to potatoes can also be done with or to yams. This is how these yam croquettes came to be: by adapting a recipe for potato croquettes. Because yams have a firmer texture than potatoes, I find these croquettes heartier than their potato counterpart. They are also slightly easier to handle. Finally, yams’ almost nutty flavor makes the yam croquettes more appealing to my taste buds.
This recipe is a little involved, and waiting too long between steps is not recommended as once cut open yams will eventually start darkening, and even changing texture. But please don’t let this deter you from trying these delicious croquettes. They are certainly worth the effort!
Croquettes d’igname Recipe
Print recipe| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Side Dish |
| Misc | Serve Hot |
Ingredients
- 3 eggs
- 1lb yam (not sweet potatoes)
- 1/2 cup milk
- 1 cup breadcrumbs
Directions
| 1. | Peel the yam and cut it in big chunks. Keep the chunks in water until you're done cutting the whole yam |
| 2. | In a large pot, add the yam pieces and enough water to cover them. Add some some salt to taste and bring the water to a boil. |
| 3. | Check the consistency of the yam after about 10min. It is fully cooked when a knife goes in and out without too much resistance |
| 4. | When the yam is cooked, drain it and place it in a big bowl. Using a potato masher or a fork, mash the yam pieces to a purée. It may still contain a few lumps. Add some salt and pepper to taste. |
| 5. | Add one egg and the milk and mash the yams to a smooth consistency. If the purée does not seem to hold together, add an extra egg |
| 6. | Using your hands, fashion about 2in (3 cm)-long log-shaped croquettes with the yam purée |
| 7. | Beat the extra egg in a bowl and pour some breadcrumbs on a plate |
| 8. | Dip each log of yam in beaten egg, and then cover them with breadcrumbs |
| 9. | In a large saucepan or a wok, heat some vegetable oil. Fry the yam croquettes until golden brown. |
| 10. | Once fully cooked, remove the croquettes from the oil with a slotted spoon. You can place them on paper towel to get rid of the excess oil |
| 11. | Serve warm. The croquettes can be reheated in the oven, but they are better when served the same day. |
