• 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!

    Madumbe, sugar bean and imbuya fritters

    Serves: 6
    Cooking Time: 15 mins


    • 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



    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.

    Did you make these Madumbe, sugar bean and imbuya fritters? Tag us @foodandhomesa #cookingwithFH on Instagram! 

    ALSO SEE: Veggie & chickpea fritters

    Veggie & chickpea fritters