Wash and peel the yam, boil till soft, pound together with the scotch bonnets and onion.

Cook and properly spice the chicken breast shred it and add to the pounded yam. Add the stock, spices and seasoningto taste. Shape into your desired shapes.

Dust the patties in flour first and the dip in eggs and lastly in well spices breadcrumbs.

Heat up enough oil and deep fry until golden brown.