Croquettes d'ignames (Yam Croquettes) is a traditional Guinean (from Guinea-Conakry) recipe for a classic accompaniment of croquettes made from a blend of yams and cabbage bound with egg and flavoured with parsley that are formed into balls or patties, dusted with flour and fried to cook. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Yam Croquettes (Croquettes d'ignames).
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Ingredients:
400g small cabbages
1kg yams
2 eggs, beaten
100g plain flour (about)
50g parsley, finely chopped
salt and freshly-ground black pepper, to taste
oil for frying
Method:
Wash the cabbage then bring a pan of salted water to a boil. Add the cabbage and oil for about 30 minutes, or until tender. After this time drain the cabbage, chop finely then place in a colander to drain.
In the meantime, peel and grate the yams. Bring a pan of salted water to a boil, add the grated yam pieces and boil for 2 minutes before draining. Turn into a clean cloth and wring out any excess moisture.
Combine the yam and cabbage in a bowl then work in the egg and parsley. Season to taste then add enough of the flour to bring the mixture together as a dough.
Take pieces of the mixture, shape into balls then flatten into thick patties. Add oil to a depth of 2cm in a deep frying pan. When hot, add the yam patties and fry until golden brown all over. Drain on kitchen paper, arrange on a baking tray and finish by baking in an oven pre-heated to 180°C for 10 minutes.
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