Put the colacasia in a pan, cover with water and boil until soft.
Drain and allow to cool, then peel off the skins, return to the pan and mash with a fork or potato masher.
Heat 1 tablespoon oil in a frying pan (skillet).
Add the onion and fry until brown.
Transfer to a bowl and season with salt, then add the spices, fresh ginger, flour, coriander and mashed yam and mix to combine.
Shape the mixture into 8 balls, then flatten them into patties.
Spread the breadcrumbs out on a plate and roll the kebabs in the breadcrumbs until coated.
Heat enough oil for deep-frying in a kadhai or deep frying pan to 180”C / 350”F, or until a cube of bread browns in 30 seconds.
Working in batches, deep-fry the kebabs for about 3-4 minutes, or until crisp and golden brown.
Remove with a slotted spoon and drain on kitchen paper (paper towels).
Serve hot.