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Lentil keftedes & dill yoghurt
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Greek and Cypriot meatballs (keftedes) with lentils and seasonal vegetables are a popular taverna dish.
Ingredients:
  • 200 g spinach
  • 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
Instructions:
  • To make the dill yogurt, combine chopped dill, yogurt, grated garlic, lemon juice, salt, pepper, and oil in a bowl and mix well. Set aside. Cook spinach in a saucepan with oil until wilted, then drain. Blend lentils in a food processor until creamy, add egg, and blend again. Transfer to a bowl and mix in remaining dill, egg, salt, pepper, parsley, breadcrumbs, feta, and spinach. Form mixture into patties and fry in olive oil until golden on each side. Serve hot with dill yogurt and a green salad.

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