Description
adapted from Jamie Oliver Recipe published in Delicious Magazine, Issue 156, page 110
Scale
Ingredients
- 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
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!