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Vegan West African Yam Balls
PREP
45mins
COOK
15mins
SERVES
12 people
TOTAL
60mins
These fluffy on the inside, crispy on the outside yam balls are a classic Ghanian dish with a Hellmann’s® Vegan Green Goddess Dressing twist.
INGREDIENTS
- YAM BALLS:
- 1/2 large West African yam peeled and sliced into 1/2-in/1.5 cm rounds
- 1 small onion, diced
- 5 basil leaves, finely chopped
- 3 fresh chives, finely chopped
- Salt and black pepper to taste
- 3 Tbsp. (45 ml) Hellmann’s® Vegan Green Goddess Salad Dressing, divided
- 1/2 cup (125 ml) plant-based milk
- 1/4 cup (60 ml) all-purpose flour
- 2 cups (500 ml) panko breadcrumbs, plus more if needed
- DIP:
- 3 Tbsp. (45 ml) Hellmann’s® Vegan Ranch Salad Dressing
- 1 small jalapeno pepper, diced
- salt and pepper to taste
METHOD
-
For YAM BALLS: Boil yams 15 to 20 minutes or until soft; drain and cool to room temperature then mash until nice and crumbly. Add onion and herbs and salt and pepper. Stir in 2 Tbsp. (30 mL) of the Hellmann's® Vegan Green Goddess Salad Dressing, then form into golf ball sized balls.
-
Combine remaining 1 Tbsp. (15 mL) Hellmann's® Vegan Green Goddess Salad Dressing and milk in shallow bowl. Place flour and panko crumbs in separate bowls. Cover the balls in flour, then dip in the Dressing mixture and coat with panko breadcrumbs.
-
Fry in a pot with vegetable oil until golden brown on each side. Drain on paper towels.
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For DIP: Combine the ingredients in a bowl.
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Plate the yam balls with the dip and enjoy.
