Nigerian Yam Croquette is born out of the leftover yams cut off to get my yam cookies. That means you are not wasting yam by using a cookie cutter to make some delightful shapes that will attract a fussy eater or even any child to try out yam.
You can either make it in the shape I did or otherwise make it in balls, just like the potato balls. Nigerian yam croquette is richly made with fish and other ingredients. You can use tinned mackerel or sardine (whichever you prefer) or otherwise boil your fish and flake it, ensuring all bones are removed to avoid choking.
Get your leftover cooked yam and turn it into a lovely breakfast, snack or lunchbox meal.
Nigerian Yam Croquette Recipe
- 2 cups cooked and cold chopped yams
- 1 cup flaked Fish
- 2 eggs
- 2 tsp ground crayfish
- 1 spring Onion (chopped)
- 1 seasoning cube
- 1 cup Homemade Breadcrumbs or substitute
- Salt and Pepper to taste
- Oil for deep frying
- Put the yam in a bowl and crumble them with your hands till you get a fine crumb.
- Mix in the fish, crayfish, seasoning and onions.
- Beat one egg and pour half into the mixture. Gently knead and mix well to get the yam come together. Add a little more egg if needed but not much to ensure you get a good mould. Check your seasonings at this stage.
- Roll into balls and set aside. Break and beat the remaining egg in a bowl and place the breadcrumbs in a flat plate.
- Heat oil in a pan or pot to get hot. Dip the moulded yams in the egg, then roll in the breadcrumbs and fry till golden.
- Serve with warm with ketchup.
**You can do a double dip and roll if you prefer a heavier crust on the yams, i.e. Dip-roll-dip-roll-fry.
Any comment? 🙂 I will appreciate your feedback if you try this. Post a picture too.