For the yam macadamia croquettes, heat oil and sauté onion slices. Add garlic and fry for a few seconds. Now add nuts and chili flakes and stir fry for 2 minutes.
Follow with green beans and mustard greens. Cook for another 2 minutes, stirring constantly. Finally, add all the other ingredients except the oil, mix well and transfer to a large enough bowl to cool.
For the cilantro coconut sauce, chop roots and 5 cm of the cilantro stems. Measure out 1/ 2 cup of the leaves and use the rest elsewhere. Put coriander roots and stems in a heavy saucepan, add juice of one lemon, water, chilies, garlic and palm sugar.
Now bring the contents of the pot to a boil and reduce by half, stirring every now and then. After cooling, put the mixture in a hand blender and blend finely with the coriander leaves and shredded coconut.
Now form small croquettes from the yam mixture. Fry in some very hot oil until golden brown on both sides. Bring the yam-macadamia croquettes hot to the table and serve with the coriander-coconut sauce.
Not only as an entrée, but also as a vegetarian main course, these easy-to-prepare yam macadamia croquettes are made from steamed Asian tubers, crunchy macadamia nuts and spices. Pickled mustard cabbage (called harn choy in Cantonese) is available in Asian stores.