Croquettes d’igname Recipe

Ingredients

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.