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INGREDIENTS

Metric
Imperial
For the crumb For the fritters
  • 200 g madumbe (potato), peeled and boiled
  • 200 g imbuya (wild African spinach), steamed, squeeze out excess water
  • 200 g sugar beans (cooked)
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 80 g feta cheese, crumbled
  • 2 eggs, beaten
  • 30 ml fresh parsley, chopped
  • 30 ml fresh mint, chopped
  • 50 g SASKO CAKE WHEAT FLOUR
  • salt and pepper, to taste
  • canola oil, for frying
For the sauce
  • 250 ml plain yogurt
  • 15 g fresh parsley, chopped
  • juice of 1 lemon
  • salt, to taste
For the crumb For the fritters
  • 7.05 oz madumbe (potato), peeled and boiled
  • 7.05 oz imbuya (wild African spinach), steamed, squeeze out excess water
  • 7.05 oz sugar beans (cooked)
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 2.82 oz feta cheese, crumbled
  • 2 eggs, beaten
  • 1.01 oz fresh parsley, chopped
  • 1.01 oz fresh mint, chopped
  • 1.76 oz SASKO All Purpose Flour
  • salt and pepper, to taste
  • canola oil, for frying
For the sauce
  • 8.45 oz plain yogurt
  • 0.53 oz 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 CAKE WHEAT 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 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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