SASKO MADUMBE, SUGAR BEAN & IMBUYA FRITTERS
40 minutes 
8 
INGREDIENTS
Metric
Imperial
For the crumb
- 1 loaf SASKO LOW GI WHOLE WHEAT BROWN BREAD, dried in oven and blitzed to bread crumbs
- 125 g SASKO CAKE WHEAT FLOUR
- 2 eggs, beaten
- 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
- 250 ml plain yogurt
- 15 g fresh parsley, chopped
- juice of 1 lemon
- salt, to taste
For the crumb
- 1 loaf SASKO LOW GI WHOLE WHEAT BROWN BREAD, dried in oven and blitzed to bread crumbs
- 4.40 oz SASKO CAKE WHEAT FLOUR
- 2 eggs, beaten
- 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
- 8.45 oz plain yogurt
- 0.53 oz fresh parsley, chopped
- juice of 1 lemon
- salt, to taste
METHOD
- In a bowl, mash the madumbe and sugar beans together and add the imbuya, onion, garlic, feta, eggs and herbs.
- Add SASKO CAKE WHEAT 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 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 yogurt sauce.
6 
