· Mix the yam flour with garlic puree and water until moist and crumbly.
Place a splatter guard on boiling water then add the moist yam flour mixture, cover with the lid and let steam for 3 minutes, stir then let steam for another 6 minutes , take off heat and let cool off completely.
Add salt, black pepper, scotch bonnet, chives, egg yolks, stir in and mould.
Dip the moulded croquettes into the egg wash then coat with the seasoned breadcrumbs
Carefully drop in the heated vegetable oil and fry until its golden, take them out of the oil and place on a tissue paper to drain excess oil