Share this:
Written by:Zoe on: February 18, 2015

Mini Mashed Yam balls w/ a Golden Gari Crust

Serves 12 with 4/5 yam balls each

Ingredients 900g yam

150g margarine/butter to mash

1 tbsp turmeric

2 small cooking onions, finely chopped

6 spring onions, finely chopped

3 garlic cloves, minced

1 tbsp fresh thyme Salt and pepper to season

6-8 free-range eggs whisked

100g plain flour (or ground rice for gluten free)

seasoned with salt and pepper

100g gari to coat

Oil to fry



1. Peel the yam, chop into inch-sized cubes, rinse thoroughly under cold water to wash off starch. Place chunks into a large pan of salted boiling water for about 12-15 minutes, until fork soft

2. Drain well, rinse again and mash with margarine and turmeric and leave to cool. Tip into a large bowl and add the chopped onion, garlic, thyme, seasoning and half the whisked eggs. You may want to add some flour to the mix to get the right consistency. It should be a very smooth mash.

3. Form the mixture into plum-size balls 4. Roll the balls in the seasoned flour, then in the remaining whisked eggs, followed by the gari.

5. Chill for an hour to firm up

6. Heat a pan then add the oil. Fry in batches until golden.

7. Remove and drain on kitchen paper. Keep warm while you cook the rest. Serve with some Shito & Scotch Bonnet Salsa or a green salad


Scotch Bonnet Salsa

Recipe serves 4



1 small Spanish (red) onion

4 spring onions

150-180g (a punnet) baby cherry or plum tomatoes (preferably on the vine)

1 clove garlic minced

1/2 a de-seeded red scotch bonnet

1 tbsp chopped coriander

1 tbsp extra virgin olive oil


Juice and zest of 1/2 fresh lime

Sea salt and fresh ground pepper to season




1. Roughly chop the tomatoes into half

2. Finely dice the onion, spring onions, scotch bonnet & garlic

3. Roughly chop the coriander

4. Throw all the ingredients into a bowl and mix well, add a drizzle of olive oil and serve


Yam Balls

Mini Mashed Yam Balls and Scotch Bonnet Salsa