Madumbe, sugar bean and imbuya fritters

Madumbe, sugar bean and imbuya fritters recipe

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

Serves: 6
Cooking Time: 15 mins

Ingredients

  • 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
  • To serve

  • salt
  • juice of 1 lemon
  • plain yoghurt mixed with small handful fresh flat-leaf parsley, chopped

Instructions

1

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.

2

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.

3

Drain on kitchen paper and serve with a sprinkle of salt, a squeeze of lemon juice and a drizzle of herbed yoghurt.

Notes

COOK’S TIP: Use normal potatoes if you cannot find madumbe, and spinach if you cannot find imbuya.

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