Summer Sunday afternoons are a pretty relaxed time at our place.

After a huge week, we love nothing more than retreating home to spend a perfect lazy afternoon with the kids, playing, watching cricket, cooking and tending to the few bits and pieces that need doing before the beginning of a new week.

Today’s cooking efforts resulted in these gorgeously golden and amazingly fragrant lentil fritters served alongside a zesty dill and lemon yoghurt dip.

Again, we served the lentil fritters and yoghurt dip ‘family style’ on a big wooden board along with char grilled pita breads, a mound of fresh peppery rocket and a handful of lemon wedges.

The kids absolutely loved the fritters – chockfull of fresh herbs, feta and a little garlic I can see why. The little ones also had the best fun ‘dipping’ their fritters and triangles of charred pita bread into the yoghurt, making the biggest mess along the way.

To create your own batch of lentil fritters with dill & lemony yoghurt simply…

Begin by placing the yoghurt, dill, garlic, lemon juice and extra virgin olive oil into a small bowl. Season with salt and pepper and mix to combine.

Keep refrigerated until ready to serve.

Place the lentils into the large bowl of a food processor and blitz to a smooth paste.

Add an egg and blitz again until smooth.

Transfer to a bowl. Add the spinach, remaining egg, dill, basil, feta and breadcrumbs and stir to combine.

Heat 1 cup oil in a large frypan over medium heat. In batches, scoop 1 heaped tablespoon portions of the mixture into hot oil, flatten slightly.

Cook for 3-4 minutes (each side) or until gorgeously golden.

Place cooked fritters onto a plate lined with kitchen paper to remove access oil and continue cooking until no batter remains.

Heat a char grill to high heat. Add flatbreads and cook 1-2 minutes (each side) or until gorgeously charred. Chop flatbread into triangles and set aside.

To serve; place the fritters and flatbread onto a large wooden board along with the dill & lemony yoghurt as well as a few wedges of fresh lemon and a handful of beautiful peppery rocket. Enjoy!

lentil fritters w’ dill & lemony yoghurt

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Author: my lovely little lunch box
Total Time: 25 mins

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Description

adapted from Jamie Oliver Recipe published in Delicious Magazine, Issue 156, page 110

Ingredients

Scale

dill & lemony yoghurt:
1/2 cup dill leaves, finely chopped
1 cup (280 grams) thick greek-style yoghurt
1 small garlic clove, finely grated
juice of half a lemon
1 tablespoon extra virgin olive oil
lentil fritters:
400 gram can brown lentils, drained
2 eggs
1/2 cup dill leaves, chopped
1/2 cup basil leaves, chopped
1 garlic cloves, grated
200 grams frozen spinach, thawed
100 grams feta, crumbled
1 cup (70 grams) fresh breadcrumbs
1 cup (250ml) olive oil
4 flat breads
rocket and lemon wedges, to serve

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Instructions

For the dill yoghurt; place the dill, yoghurt, garlic, lemon juice and olive oil into a small bowl and mix to combine. Keep refrigerated until ready to serve.
For the fritters; place the lentils into the large bowl of a food processor and blitz to a smooth paste. Add 1 egg and blitz again until smooth. Transfer to a large bowl; add remaining egg, dill, basil, garlic, spinach, feta and bread crumbs and stir to combine. Heat olive oil in a large frying pan to medium heat. In batches, place heaped tablespoons of the mixture into the hot oil and cook for 3-4 minutes (each side) or until golden. Place cooked fritters onto a plate lined with kitchen paper and continue cooking until no batter remains.
Heat a char grill to high heat, add flatbreads and cook 1-2 minutes (each side) or until lovely and golden. Cut into triangles and set aside.
To assemble; place the fritters and flatbread onto a large wooden board along with the dill & lemony yoghurt as well as a few wedges of fresh lemon and a handful of beautiful peppery rocket. Enjoy!

Prep Time: 15 mins
Cook Time: 10 mins