Preparation Time: 20 minutes

Cooking: 20 minutes

Serves: 4 main, 6-8 entree

 

Ingredients

300 ml of olive oil

4 cups of baby spinach leaves

400 grams of brown lentils, rinsed, drained

2 eggs

½ cup dill leaves, chopped

¼ cup parsley leaves, chopped

100 grams feta, crumbed

100 grams dry breadcrumbs

Salad leafs to garnish

Directions

1. Heat 50 grams of oil in saucepan over medium-low heat.

2. Add spinach and cover the lid, then reduce heat to low and cook for 3-4 minutes until wilted.

3. Transfer to a colander to drain and cool slightly.

4. Squeeze out the excess liquid, then rouble chop and set aside

5. Whiz the lentils in a food processor to a paste and add 1 egg and whiz until smooth.

6. Transfer to a bowl with dill, parsley, feta, breadcrumbs, drained spinach and the remaining 1 egg, and combine well.

7. Heat remaining oil in a large frypan over medium heat in batches, scoop tablespoon portion of Keftedes mixture into hot oil, flattening slightly, and cook for 3-4 minutes each side until golden and cooked through.

8. Serve hot with green salad and if you wish serve with tzatziki or skordalia and a wedge of lemon