If you've ever had fried yam then you know just how amazing it tastes on its own. But with the creamy avocado-pepper-potato filling, like in these yam canapés... they're pure magic. These are the perfect appetizer for any party.
Yam Canapés [Vegan]
- 10 slices of yam, sliced thin
- Sunflower oil
- 1/2 ripe avocado
- 1 medium potato, boiled or baked whole until soft
- 1 clove garlic, finely chopped
- 1/4 cup chopped bell peppers
- Chopped red pepper and spring onions, for garnish
- Salt and pepper, to taste
To Make the Yams:
- Trim around each round slice of yam to form a roughly square shape, then cut into four equal parts.
- Have a tray ready and line it with some kitchen paper. Shallow fry the yam pieces in a little sunflower oil, turning them over until lightly brown and crispy on both sides. You'll need to do this in batches in order to have enough time to turn each one over. Place each piece on the lined tray to drain off any excess oil.
- To make the filling, sauté the chopped garlic and bell peppers in the little oil left from frying the yam for about a minute on low heat. Cut the boiled potato in half and scoop out the (hopefully) soft inside. Add to the pan, along with the avocado. Mix/mash well to combine all the ingredients. Season with salt and pepper. Take off the heat.
- To assemble the canapé in such a way that the filling doesn't ooze out when you sandwich the pieces together, spread a tiny bit of the filling on one piece of yam then pierce another piece of yam with a cocktail stick (with the red pepper and spring onion garnish on top, if you wish) just far enough that you can place it on neatly and slightly pierce the bottom half without squashing the filling out.