Lentil keftedes & dill yoghurt

Lentil keftedes & dill yoghurt

Spinach, feta & parsley

Lentil keftedes & dill yoghurt

Not Too Tricky

makes 14

About the recipe

In Greece and Cyprus you find meatballs (keftedes) in every taverna – they’re also made with lentils and seasonal veg.


nutrition per serving

175

Calories


12.8g

Fat


4.7g

Saturates


2.3g

Sugars


0.5g

Salt


6.4g

Protein


8.4g

Carbs


1.5g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgie Hayden

Ingredients

200g spinach

olive oil

1 x 400g tin of brown lentils

2 large free-range eggs

a few sprigs of fresh flat-leaf parsley

100g feta cheese

75g fresh breadcrumbs

green salad, to serve

DILL YOGHURT

½ a bunch of fresh dill (15g)

500g Greek-style yoghurt

1 small clove of garlic

1 lemon

extra-virgin olive oil

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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