In a pot, combine yam with salt and sugar, add water and boil till very soft, this will takes to about 15 minutes.

Grind onion, scotch bonnet and garlic in a mortar till quite smooth (but I prepare using asanka a Ghanaian grinding instrument).

Add the boiled yam to the grind onion, scotch bonnet and garlic in the mortar.

Start beating to about a minute, add 3 cubes, 1/4 teaspoon powdered onga and Curry powder.

Continue beating for about 5 minutes to obtain a very soft and sticky grind yam.

Take some grind yam, using two hands, mould it into a fine ball shape.

Toss the yam using two hands, adjust the edges. Form Pattie like this.

Combine flour with chilli powder, 1 seasoning cube, powdered onga and Curry.

Dip the yam in the spiced flour.

In a bowl, whisk egg and dip the coated yam in the egg.

Coat the yam with cornflakes.

Follow the same procedure till the yam is used up, the yam is now ready for frying.

Fry both side on a medium flame, transfer to a colander to drain the excess oil..

Serve.

Serve with ketchup or any desired dipping sauce.