Croquettes d'ignames (Yam Croquettes)

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.

Serve hot as an accompaniment.

You can also make these using sweet potatoes.