SASKO MADUMBE, SUGAR BEAN & IMBUYA FRITTERS – SASKO

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

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

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

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

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.

Ingredients

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

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

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.

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