Boil the yams until just tender. In frying pan heat the butter,add garlic soften but do not brown

Mash the yams, pour the garlic butter over top then mix in the chestnut puree, add the coriander salt and pepper and mix well

Whisk the eggs and put your seeds into a bowl. take tablespoon of mixture and roll into balls or make finger sized rectangles. First roll in egg, let excess drip off, then into the seeds, it is quite messy, but they are worth the effort.

Grease a baking tray and bake for 20 or so minutes until golden brown, crunchy on outside and still soft in center, serve hot or cold. I added a pickled hot pepper for contrast of flavour.