RCI-SN.002.0309.001
Yamco
Yamco from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of any yam3 cupscooked and mashed (potato, taro, manioc, tapioca, etc)
- 1 unit
- 2 teaspoons
- 2 teaspoons
- 1 unit
- 1 unit
- cooking oil for frying1 unit
Method
1
Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or oven-safe skillet with oil or butter.
5 minutes
2
Finely dice the onion and chop the fresh parsley, then set both aside.
5 minutes
3
In a large mixing bowl, beat the eggs thoroughly until the yolks and whites are fully combined and slightly frothy.
2 minutes
4
Add the flour to the beaten eggs a little at a time, whisking constantly to prevent lumps from forming until a smooth batter develops.
3 minutes
5
Fold in the diced onion and chopped parsley, then season generously with salt and pepper, stirring until evenly distributed.
2 minutes
6
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula to ensure a uniform thickness.
1 minutes
7
Bake in the preheated oven until the yamco is set in the center, lightly golden on top, and pulls slightly away from the edges of the dish.
25 minutes
8
Remove from the oven and allow the yamco to rest for a few minutes before slicing and serving warm.
5 minutes