Peel and slice or chop 200 grams elephant foot yam.
Steam or pressure cook the yam slices till they are cooked completely. If pressure cooking, then pressure cook for 2 to 3 whistles.
Drain and keep aside.
Making yam cutlet mixture
In a mortar-pestle, add the following spices and crush them coarsely - black pepper, cumin seeds, fennel seeds, fenugreek seeds and cloves. Set aside.
Take the steamed yam slices in a mixing bowl.
Add lemon or lime juice.
Mix and mash very well with a vegetable masher.
Now add the following ingredients - ginger, green chilies, curry leaves, coriander leaves, 2 tablespoons rice flour. Also add the coarsely crushed spices and salt.
Mix very well. If the mixture feels moist, then add 1 tablespoon more of the rice flour.
Now shape into small to medium sized patties.
Take 1 tablespoon rice flour in a plate. Dredge the patties with the rice flour.
Dust off the excess rice flour from the patties.
Frying yam patties
Heat 2 to 3 tablespoons oil in a shallow frying pan or tawa. Place the yam patties on the pan.
Fry them on a medium heat. When the base becomes light golden, flip and fry the other side.
Pan fry till they are evenly golden and crisp.
Drain on kitchen paper towels to remove excess oil.
Serve yam patties with tomato ketchup or tamarind chutney or coriander chutney.