SASKO Madumbe, Sugar Bean & Imbuya Fritters
(19 Sep 2019)

SASKO Madumbe, Sugar Bean & Imbuya Fritters

SASKO Madumbe, Sugar Bean & Imbuya Fritters
For the crumb:
1 loaf SASKO Low GI Brown Bread, dried in oven and blitzed to bread crumbs
125g SASKO Cake Flour
2 Eggs, beaten
For the fritters:
200g Madumbe (potato), peeled and boiled
200g Imbuya (wild African spinach), steamed, squeeze out excess water
200g Sugar beans (cooked)
1 Onion, grated
1 Garlic clove, crushed
80g Feta cheese, crumbled
2 Eggs, beaten
30ml Fresh parsley, chopped
30ml Fresh mint, chopped
50g SASKO Cake Flour
Salt and pepper, to taste
Canola oil, for frying
For the sauce:
250ml Plain yogurt
15g Fresh parsley, chopped
Juice of 1 lemon
salt, to taste
In a bowl, mash the madumbe and sugar beans together and add the imbuya, onion, garlic, feta, eggs and herbs.
Add SASKO Cake Flour and combine until mixed thoroughly. Season with salt and pepper and shape into round cakes.
Coat with flour, following with egg and finally SASKO Low GI Brown Bread breadcrumbs.
Heat the oil over medium heat in a non-stick pan and fry the fritters for about 3-4 minutes on each side until golden brown.
Place the fritters onto paper towel to drain off excess oil. Season with salt.
Serve with parsley & lemon yoghurt sauce.




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