- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 clove garlic
- 2 cm piece fresh ginger, chopped
- 1 1/2 tsp paprika
- 1/2 Scotch bonnet chillies
- 1 pinches all-purpose seasoning, (available from Asian/African stores)
- 1/2 tsp rock salt
- 400 g white puna yams, peeled and roughly chopped
- 250 g fillets of red tilapia, skinned and all bones removed
- 285 ml milk
- 1 bay leaf
- 2 spring onions, finely chopped
- 2 large eggs, lightly beaten
- 220 g breadcrumbs
- 2 red onions, finely chopped
- sunflower oil, for frying
1. Combine the garlic, ginger, paprika, paprika and chilli and all-purpose seasoning into a food processor and blend to a paste.
2. Bring a pot of water to the boil with the rock salt and cook the yam for 10 minutes, until tender. Drain, then roughly mash up with a potato masher.
3. In a small pan, poach the tilapia in the milk and a bay leaf and a pinch of all purpose seasoning for 5-8 minutes. When the fish is cooked through, take off heat to cool. Flake the fish into a separate bowl.
4. Add the spring onion, fish and the mixture from the food processor to the bowl of mashed yams. Mix well and season to taste.
5. In a separate bowl beat together the eggs and a splash of milk.
6. Heat a generous amount of oil in a large frying pan over a medium heat.
7. Wet your hands and shape the fish mixture into patties. Coat in the egg mixture, then breadcrumbs and fry, in batches, until golden, crispy, and cooked through, (about 2-3 minutes per side). Remove and drain on paper towels.
8. Serve with shito - a shrimp based Ghanaian hot sauce - available online and in African food stores.
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