Peel kumara, and boil in salted water till soft, then strain away water.

Put on baking paper on an oven tray, place in a very moderate oven to dry as much water away as possible without hardening the edges or surfaces.

Put kumara through a course sieve or moulie until smooth and add all other ingredients.

make balls at approx 25 grams each and rolling in sesame to cover, tray and store for transport with mayo

At venue cook balls in a deep frier at approx 175C, place on plate and serve with a dot of mayo as per picture