Imperial:

2 lb. yam, boiled
3 eggs, beaten
1 oz. corned beef
Oil to deep fry

Metric:

1 kg. yam, boiled
3 eggs, beaten
25 g. corned beef
Oil to deep fry

American:

2 lb. yam, boiled
3 eggs, beaten
1/8 c. corned beef
Oil to deep fry

Mash cooked yam with one beaten egg. Mix crushed corned beef in to the two beaten eggs, with a pinch of salt. Mound mashed yam into small balls, dip each into the egg mixture and deep fry in hot oil until golden brown. Serve hot, alone or with hot peas of baked beans.

Yam balls are a favorite with West Africans, especially at church bazaars. They make a lovely addition to a buffet.

Sometimes, slices of tomatoes, onions and red sweet peppers are mixed with the mashed yam before it is molded into balls.