Jamie Oliver's lentil and feta keftedes with dill yoghurt
Cook
10m
serves
4
Lentil keftedes with dill yoghurt
In Greece and Cyrus, you find meatballs (keftedes) in every taverna. This is Jamie Oliver's meat-free version made with lentils.
Ingredients (14)
- 290ml extra virgin olive oil
- 4 firmly packed cups (200g) baby spinach leaves
- 400g can brown lentils, rinsed, drained
- 2 eggs
- 1/2 cup dill leaves, chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 100g feta, crumbled
- 1 cup (70g) fresh breadcrumbs
- Green leaf salad, to serve
Dill yoghurt
- 1/2 cup dill leaves, finely chopped
- 1 cup (280g) thick Greek-style yoghurt
- 1 small garlic clove, finely grated
- Juice of 1/2 lemon
- 1 tbs olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the dill yoghurt, place all ingredients in a bowl. Season, then stir to combine. Set aside.
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2.Heat 2 tbs oil in a saucepan over medium-low heat. Add spinach and cover with a lid, then reduce heat to low and cook for 3-4 minutes until wilted. Transfer to a colander to drain and cool slightly. Squeeze out the excess liquid, then roughly chop. Set aside.
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3.Whiz lentils in a food processor to a paste. Add 1 egg and whiz until smooth. Transfer to a bowl with dill, parsley, feta, breadcrumbs, drained spinach and remaining 1 egg, and combine well.
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4.Heat remaining 1 cup (250ml) oil in a large frypan over medium heat. In batches, scoop tablespoon portions of keftedes mixture into hot oil, flattening slightly, and cook for 3-4 minutes each side until golden and cooked through.
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5.Serve the keftedes hot with green leaf salad and the dill yoghurt for dipping.
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