Lentil keftedes & dill yoghurt

Name: Lentil keftedes & dill yoghurt
Yield: 14
Ingredients: 200 g spinach; olive oil; 1 x 400 g tin of brown lentils; 2 large free-range eggs; a few sprigs of fresh flat-leaf parsley; 100 g feta cheese; 75 g fresh breadcrumbs; green salad, to serve; ½ a bunch of fresh dill (15g); 500 g Greek-style yoghurt; 1 small clove of garlic; 1 lemon; extra virgin olive oil

Spinach, feta & parsley

“In Greece and Cyprus, meatballs (keftedes) are on every taverna menu – they’re also made with lentils and seasonal veg. ”

Makes 14

DifficultyNot too tricky

Jamie Magazine Lentil Greek

Nutrition per serving

Calories 175 9%
Fat 12.8g 18%
Saturates 4.7g 24%
Sugars 2.3g 3%
Salt 0.5g 8%
Protein 6.4g 13%
Carbs 8.4g 3%
Fibre 1.5g -

Of an adult's reference intake

Jamie Magazine

By Georgie Hayden

Tap For Method

Ingredients

200 g spinach
olive oil
1 x 400 g tin of brown lentils
2 large free-range eggs
a few sprigs of fresh flat-leaf parsley
100 g feta cheese
75 g fresh breadcrumbs
green salad, to serve
Dill yoghurt
½ a bunch of fresh dill (15g)
500 g Greek-style yoghurt
1 small clove of garlic
1 lemon
extra virgin olive oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Georgie Hayden

Tap For Ingredients

Method

Start by making the dill yoghurt. Pick and finely chop the dill and place half of it in a bowl with the yoghurt. Peel and finely grate in the garlic, squeeze in the lemon juice and season to perfection. Add 1 tablespoon of oil, mix well, and leave to one side.
Place the spinach in a saucepan over a low-medium heat with 1 teaspoon of oil and cover with a lid. Reduce the heat to low and cook until the spinach is wilted. Tip into a sieve and leave to drain.
Drain the lentils and tip into a food processor. Blitz until creamy, then add one of the eggs and blitz again. Spoon into a bowl and add the remaining dill and egg, and a pinch of salt and pepper.
Pick and finely chop the parsley leaves. Place in a bowl with the breadcrumbs, and crumble in the feta. Squeeze out the excess liquid from the spinach and chop it up. Add to the bowl and mix everything together well.
Place a large non-stick frying pan over a medium heat and add enough olive oil to cover the base. Using a dessertspoon, scoop out servings of the keftedes mixture and ladle them into the hot oil, flattening them slightly.
Fry for 4 minutes on each side, until golden and cooked through. Serve the keftedes hot, with dill yoghurt for dipping and a green salad.

Jamie Magazine

By Georgie Hayden