Yellow Yam Rissoles

Peel and dice the yellow yam into 1-inch cubes, then boil in salted water for 12-15 minutes until fork-tender. Drain well and transfer to a large bowl.

Mash the boiled yam until smooth, then stir in the cooked chicken that has been shredded or finely chopped.

Add the minced garlic, lemon juice, salt, and black pepper to the yam-chicken mixture. Fold in the finely chopped parsley.

Mix 2 tablespoons of the breadcrumbs into the yam mixture until well combined, then refrigerate for 10 minutes to firm up.

Place the remaining breadcrumbs in a shallow dish. Beat the eggs together in another shallow dish.

Divide the yam mixture into 8 equal portions and shape each into an oval or cylindrical patty about 3 inches long.

Dip each rissole into the beaten egg, coating all sides, then roll in the breadcrumbs until fully coated.

Heat the cooking oil in a deep skillet over medium-high heat until shimmering, about 2-3 minutes.

Carefully place the breaded rissoles into the hot oil in batches, ensuring they do not touch. Fry for 3-4 minutes per side until golden brown and crispy.

Remove the rissoles with a slotted spoon and drain on paper towels. Serve hot, optionally with a dipping sauce or fresh lime wedges.