These are another great idea to serve with drinks when you’re not offering a whole meal. Make the mixture in advance and cook the little patties after your guests arrive if, like us, everyone congregates in the kitchen. Serve hot from the pan with a squeeze of lemon.
Ingredients
- ¾ cup (160 g) green lentils
- ½ cup (125 ml) extra virgin olive oil, plus extra to serve
- Sea salt flakes and freshly ground black pepper
- 200 g picked spinach leaves
- 1 free-range egg
- ½ cup dill sprigs, chopped
- 100 g Persian feta, crumbled
- ¾ cup (65 g) organic rolled oats
- 25 g LSA
- Lemon wedges and natural probiotic yoghurt or hummus, to serve
How to Make It
- Rinse the lentils, then place in a saucepan with 4 times the amount of cold water. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until tender. Drain, then return to the pan and stir through 1 tablespoon olive oil and a good pinch of salt. Stand until cool.
- Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the spinach and saute for 1–2 minutes or just until wilted. Pour into a colander and stand until cool, then squeeze out the excess liquid and finely chop.
- Pulse the cooled lentils in a food processor until chopped but keep some texture – you don’t want to blend to mush. Add the egg and pulse until combined. Transfer to a large bowl, stir in the dill, feta, oats and LSA and adjust the seasoning.
- Heat the remaining olive oil in a large frying pan over low heat. Add heaped tablespoons of the keftede mixture and flatten slightly. Cook for 2–3 minutes on each side or until golden. Drain on paper towel, then repeat with the remaining mixture. Transfer to a serving plate, drizzle with a little olive oil and serve with lemon wedges and yoghurt or hummus.