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INGREDIENTS

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Imperial
For the crumb
  • 1 loaf SASKO LOW GI BROWN BREAD, dried in oven and blitzed to bread crumbs
  • 125g SASKO All Purpose 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 ALL PURPOSE 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
For the crumb
  • 1 loaf SASKO LOW GI BROWN BREAD, dried in oven and blitzed to bread crumbs
  • 4.40oz SASKO All Purpose Flour
  • 2 eggs, beaten
For the fritters
  • 7.05oz madumbe (potato), peeled and boiled
  • 7.05oz imbuya (wild African spinach), steamed, squeeze out excess water
  • 7.05oz sugar beans (cooked)
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 2.82oz feta cheese, crumbled
  • 2 eggs, beaten
  • 1.01oz fresh parsley, chopped
  • 1.01oz fresh mint, chopped
  • 1.76oz SASKO ALL PURPOSE FLOUR
  • salt and pepper, to taste
  • canola oil, for frying
For the sauce
  • 8.45oz plain yogurt
  • 0.53oz fresh parsley, chopped
  • juice of 1 lemon
  • salt, to taste

METHOD

  1. In a bowl, mash the madumbe and sugar beans together and add the imbuya, onion, garlic, feta, eggs and herbs.
  2. Add SASKO ALL PURPOSE FLOUR and combine until mixed thoroughly. Season with salt and pepper and shape into round cakes.
  3. Coat with flour, following with egg and finally SASKO LOW GI BROWN BREAD Breadcrumbs.
  4. 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.
  5. Place the fritters onto paper towel to drain off excess oil. Season with salt.
  6. Serve with parsley & lemon yogurt sauce.

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