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
- 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.
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