Cocoyam Tots

PREP TIME: 15 MINUTES
COOK TIME: 5 MINUTES
SERVES: 6-8

INGREDIENTS
3 medium tubers of cocoyam, cooked.
70g butter, softened.
2 egg yolks
A handful of fresh parsley, chopped.
1 tbsp garlic powder
1 tsp black pepper
1 tsp salt
1 large egg, for egg wash.
400ml vegetable oil

For breadcrumbs
1 cup breadcrumbs
A handful of spring onions, finely chopped.
1 tsp salt.

DIRECTION
Mash cooked cocoyam in a mixing bowl, add butter, egg yolks, parsley, garlic powder, black pepper, salt and mix together.
Scoop and form into small balls and place aside.
Mix bread crumbs with spring onion, garlic powder, salt and set aside.
Take each cocoyam tot, dip into the eggwash then coat with the bread crumbs.
Carefully drop the coated tots into a heated oil and fry for 5 minutes or until golden.
Take out and drain excess oil on a paper towel.
Cocoyam tots ready . Serve warm with tomato ketchup.