These savoury pancakes are made of purple yams, also known as ube or water yams, and filled with minced meat and chicken. I am serving them with a spicy mushroom sauce. If you prefer it less spicy, use fewer chillies.
Heat oil in a frying pan. Finely chop the mushrooms and half of the onion and place into the hot oil. Saute until soft, 5 to 10 minutes. Add the butter to the pan.
In a food processor, blend the chillies, jalapenos, coriander, parsley, tomatoes, pepper, garlic cloves and the remaining half onion until almost smooth.
Add the blended mixture to the mushrooms along with the Maggi cube, thyme, cumin, cayenne pepper, salt and black pepper, and stir until well combined.
Add vegetable stock, soy sauce and enough water to make a sauce. Cover and simmer until the sauce has thickened, 30 to 35 minutes.
Peel and wash the yams and cut into medium wedges.
Blend the yams, flour, eggs, garlic powder, salt and onion in the food processor.
Finely chop the red pepper and work it into the batter with a spatula. Add the paprika, chilli powder and black pepper to the batter and mix until well combined.
Heat oil in a frying pan. Scoop a few tablespoons batter into the oil for each pancake, then spoon some of the minced meat and minced chicken on it. Cover the meat with a few tablespoons batter. Fry until the pancake is browned, then flip and brown on the other side.
Cover the frying pan and let the pancakes cook so as to cook the meat through.