Good day extinguished hivers
Today I'd be so happy to share with you my experience making yam balls and the mistakes I made (to avoid a next time) and also my observation while making the yam balls...
Yam balls can be eaten anytime of the day and can also be snacked on too, If you're interested in the detailed tutorial then you've come to the right page, continue reading to uncover these...
Ingredients needed are
Yam (depend on the size u have buh I used ½ a medium sized tuber)
Butter (2 tsp) # 1st mistake
Sweet peppers
Carrot
Onions (½ a bulb)
Milk # 2nd mistake
Minced meat (preference)
Nutmeg
Salt
Sugar
for the coating
Breadcrumbs
Flour
Milk
Egg
I peeled, washed, and cut the yam in small chunks and put on fire... Added sugar, salt, and a dash of nutmeg into the boiling yam
Once the yam is very tender I drained the water and allow to cool
While the yam is cooling I washed the veggies and diced them up
Washed the meat and minced it in a processor
Once the yam cool I started pounding it, some prefer to use food processor buh
I like eating flesh if yam in my yam balls So I prefer to pound in mortal
I've added all that's needed here to make the ball (all the diced ingredients and the milk)
The ball's size... Not unto the next step of coating then fryinggg
I'm sure the remaining steps are illustrated in the pictures taken above so, let's quickly talk about the mistakes
Too much butter made the yam balls too soft after frying it cos it was absorbing oil during frying (buh later hardened when it cooled down, yeah escaped throwing it out)
Bcos I wanted a rich taste I added liquid milk into the yam mixture buh I learnt it's better to use powder bcos liquid added to the reason the yam ball was too soft
Always deep fry yam balls to allow it to cook evenly and turn golden brown at the same time
I hope u learnt a thing or two from my post and won't make the mistakes I did with my recipee