Madumbe, sugar bean and imbuya fritters are inspired by isiZulu culture, in celebration of our rainbow nation’s diversity. Fritters are always a South African favourite, and this delicious variation is a great side for braais or lunches, especially on Heritage Day!
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Madumbe, sugar bean and imbuya fritters
- 200g madumbe (potato-like tuber similar to sweet potato), peeled and boiled until soft
- 200g sugar beans, boiled until soft
- 200g imbuya (African leafy vegetable)
- 1 small onion, grated
- 1 small garlic clove, peeled and crushed
- 100g feta cheese, crumbled
- 3 eggs, lightly beaten
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) fresh mint, finely chopped
- 50g cake flour
- salt and freshly ground black pepper, to taste
- olive oil, to shallow-fry
- juice of 1 lemon
- plain yoghurt mixed with small handful fresh flat-leaf parsley, chopped
Mash the madumbe and mix with the sugar beans, imbuya, onion, garlic, feta, eggs and herbs in a large bowl. Sift the flour into the mixture and lightly combine until mixed through. Season to taste.
Heat the oil in a non-stick frying pan over medium heat until sizzling. Drop tablespoons of batter into the hot oil and flatten gently to form round shapes. Cook, 2 minutes on each side, until golden brown.
Drain on kitchen paper and serve with a sprinkle of salt, a squeeze of lemon juice and a drizzle of herbed yoghurt.
COOK’S TIP: Use normal potatoes if you cannot find madumbe, and spinach if you cannot find imbuya.