Savory Yam & Carrot Croquettes: A Tasty Healthy Snack For Healthier Vision
Not only do these yam and carrot croquettes looking outrageously good but they are maddeningly delicious with a light crunch on the outside and a dreamy cloud softness inside that would have you eating at least 5 at a go!
I find this recipe not only easy but also a great way to switch up how we eat Yam in Ghana. Traditionally, we pound yam into Fufu, boil it as a side for stews, fry it to make fried yam and mash it to make yam balls a popular party snack. These croquettes are very much like yam balls but an upgrade. Let’s call it Yam balls 2.0 The upgrade comes from the fortified addition of carrots, cheese and other seasonings not usually added in the 1.0 version.
In Ghana, there are several yam varieties and the most popular are the white yam, water yam and yellow yam. I used white yam for this recipe , if you can’t get the Pona yam you can use the regular white yam.
What Other Substitutes Can Be Used In Place of Yam?
Sweet potato, cocoyam, irish potatoes are great substitutes for yam for this recipe. Even cassava (Yuca) will be amazing as well.
i chose carrots not only for their sweetness and juiciness but also for their great health benefit of vitamins A (beta-carotene) which are essential for optimal vision, carrots boost your immune system and are packed full of antioxidants. You want better eye health? Eat more carrots! This recipe is also a fantastic strategy of getting your children to eat carrots in another exciting form.
The ingredients are easy to find in any major supermarket in the city and believe me when I say you’ll just a quarter of a yam to make about 25 pieces of these yummies! The asian breadcrumbs will give you that initial crunch but you can substitute with regular breadcrumbs and miss out on that bite
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Ingredients
A Quarter of Yam
3 large carrots
2 eggs beaten
1 cup of breadcrumbs
50g of mozarella cheese
2 tablespoon butter or magarine
1 tablespoon minced or pureed garlic
2 cups of vegetable oil
salt
Fresh parsley or mint for garnishing
Lets’s get cooking!
Peel yam and chop into cubes. Boil in a pot of slightly salted water until a fork easily breaks it up and it has an opaque colour. This should take about 15 minutes.
2. Chop carrots and boil until slightly softened for 10minutes. Puree in a blender until no chunks remain.
3. Mash both the yam and carrots together using a potato masher or ricer for complete smoothness. Add butter, pureed garlic and cheese. Combine well.
4. Beat two eggs in a medium-sized bowl. Pour breadcrumbs into a separate bowl.
5. Use an ice-scream scoop or a spoon and make a ball in your hand. Dip the ball into the egg mixture until it’s completely well coated. Place the ball into the breadcrumbs and roll into around for the second coating.
6. Finish with the rest of the mixture.
7. Pour vegetable oil in a deep saucepan and heat until hot . Do not deep-fry. Fry each ball whilst turning around using a fork or spatula until golden brown on all sides.
8. Place on a kitchen towel to drain. Garnish with chopped parsley, mint or green onions.
9. Stick them with mini-khebab sticks and enjoy or serve at your next lunch or dinner party. Or snack on them as is.
These croquettes are just packed with flavour! The cheese adds a subtle tang which you can up by increasing the quantity. You can season it with a little chilli to add more heat. However if you are serving these at a party, serve a spicy mayo or condiment on the side. Other condiments can be guacamole, mustard honey mayo, sriracha etc. Enjoy making these healthy hors d'oeuvres! Freeze any leftover mashed mixtures in a ziploc bag and defrost when needed.
Always cook something surprising ! 😘
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