Peel the yam and cut into small chunks, rinse till clean, add to a pan, add enough water to cover it. Add salt to taste and bring to boil until soft and tender
While you are waiting on the yam to boil, prep the other ingredients
Separate the egg yolk from white (put in a separate bowl). Drain the oil from the sardine if using sardines in sunflower
Check on the yam, once it is done, drain the water, add butter and mash till smooth. (I don’t recommend using blender or food processor for this part as it makes the yam stretchy and that is not what you want)
Add the parsley, chopped spring onions, hot sauce and any other dry ingredients you will be using to the mashed yam, followed by the sardine and mix together till well combined (you can use your hand to mix if you want) check for salt and seasoning and adjust accordingly
Lastly, add the yolks to the mashed yam and mix to combine. Whisk the reserved egg white till well combined.
Place a shallow pan on medium-high heat. Add vegetable oil and heat until hot. Test the oil to be sure it’s hot enough. Add a tiny drop of the mashed yam or egg white and if it floats to the top then the oil is ready to use.
Mould the mashed yam to small balls, dip into the whisked egg white and then into the bread crumbs. Place on a clean plate, repeat this process till you have exhausted the mashed yam
Drop the yam balls into the hot oil carefully, do not overcrowd the oil and fry until golden brown. Place on a kitchen towel to drain oil.
Repeat process for all the yam balls. Serve immediately or allow to cool. You can have it with salad, hot sauce or just on its own.