1. Potatoes and yam are steamed in a pot.
2. Mash it into a puree while it's hot.
3. Peel the yam and cut into small cubes.
4. The milk is ready for use (I use skimmed milk).
5. Add a little glutinous rice flour to the mashed potatoes.
6. Add yam diced.
7. Mix in chicken essence, salt, pepper, and milk.
8. Stir evenly and use your hands to form small cakes.
9. Put it in the prepared breadcrumbs bowl and dip the breadcrumbs on both sides.
10. Put it in a frying pan and start frying (I use an electric fryer). The temperature is about 170 degrees.
11. Fry it until golden on both sides.
12. Before serving, just add Thai sweet chili sauce, which is delicious without sticking to the sauce.
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