Modified yam cake

Someone gave me some yams (real ones, not sweet potatoes). Normally I would use them to make Chinese yam cake, but in the absence of Chinese sausage and dried prawns, we did a modified one, with minced Italian sausage instead:

Chop up your yams in 1 cm cubes. Put in wok or heavy saucepan
Add flour and water in the ratio 2 water: 1 flour: 1.5 yam
Boil water and then simmer until the yam is cooked and soft.
Stir occasionally to make sure it doesn't stick and burn.
Add chopped dried prawns and chopped Chinese sausage, to taste.
Stir some more. The yam should be turning into paste by now.
Add chopped spring onion, and chopped red chilli, to taste (I leave out the chilli).
Keep stirring.

When you have a pot of yam paste, take it off the heat and scrape it into a shallow roasting tin or baking tray, and stick it in a low oven to dry out a bit, until it is dry enough to be cut into squares. These yams came out black and very sticky. If you find that daunting, add more flour to make it stiffer.

Roll the squares into a little bit of flour and fry in a bit of oil until crunchy. They freeze all right, and can be re-heated in the oven, or re-fried. They will be soggy if microwaved.

They came out very tasty. I ate some with rice and stir-fried vegetables and the rest are in the freezer.