Yam Patties with Pulled Beef
These yam patties are addictive. Soft, luscious and buttery yam with a tasty pulled beef and bell pepper filling. A must-try!
Servings: 4
Ingredients
- 3 tbsp beef pulled or shredded
- 1 medium onion chopped
- ½ medium yellow bell peppers chopped
- ½ medium green bell pepper chopped
- 1 tsp cornstarch mixed with water
- 600 grams Yam cut into thick slices
- 150 grams butter
- 100 ml milk
- ½ tsp coriander seeds
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- salt
- 1 tbsp vegetable oil
Instructions
- For the filling, heat a pan with vegetable oil over medium heat and fry chopped onions until soft.
- Add beef, and bell peppers and stir.
- Mix cornstarch with water and add to the pan to get a thickened sauce, cook for about 2 minutes and set aside to cool.
- For yam patties, add yam to a pot and add water to just cover the yams bring to boil and add a teaspoon of salt.
- While the yams are cooking, toast the coriander and mustard seeds in a pan for 2 minutes and then transfer into a mortar.
- Add black pepper to mortar, crush until fine and set aside.
- Drain water and transfer yam into a large bowl and mash yams with a fork or a potato ricer.
- Add all the butter and keep mashing but add milk in bits until mixture is soft and light but not overly mushy.
- Add crushed spices and also salt to taste if necessary.
- Form 4 yam balls from the mixture. Take one ball and with your thumb, make a hole in the middle while widening out the walls of the ball.
- Fill the centre with about a tablespoon of the filling and carefully close up the ball. Gently press together, ensuring that there are no cracks and once a smooth ball as been reformed, carefully flatten the ball into a pattie and repeat for others.
- Over medium heat, add oil to cover the bottom of the pan and fry each of the patties until golden brown, making sure to be gentle when turning them.
- Serve with a fresh, zesty salad.
Video
Notes
You will know your yam slices are cooked when a fork gets through easily with minimal resistance. Cook times will vary depending on which variety of yam you have.