Lentil & Fetta Fritters with Dill Yoghurt & Salad

Wilt Spinach:

Add all but a large handful of spinach into a large pot over medium heat. Pour over a couple of TBS of water, then cook until spinach is bright green and just wilted. (TIP: Cook in batches if required). Add to a sieve, leave to cool, then squeeze out any excess water.

Prepare Ingredients:

Drain lentils in sieve (or colander) and rinse thoroughly. Wash the fresh produce. Pick dill leaves (discarding stems) and roughly chop. Cut tomatoes in half. Peel and mince garlic. Cut zucchini in half lengthwise, scrape out seeds (and discard), then grate on a box grater. Zest lime and cut in half.

Mix Fritter Batter:

In a bowl combine chopped wilted spinach, lentils, lentil fritter spice, garlic, crumbled fetta, zucchini and gluten free flour. Add eggs, season with salt and pepper and mix well.

Cook Fritters:

Heat 3 TBS olive oil in a large non-stick pan over medium-high heat. When oil is shimmering, add ½ cup batter per fritter to pan (working in batches if necessary). Smooth with the back of a spoon to flatten. Cook until golden brown, about 4-5 minutes per side. Remove and place on a paper towel-lined plate. Season with salt and pepper.

Make Dill Yoghurt:

In a small bowl combine yoghurt, lime zest, juice from half the lime and dill (to taste). Season with salt and pepper to taste and mix well.

You Plate It:

Divide remaining spinach leaves and tomatoes between plates. Serve with lentil fritters and a dollop of dill yoghurt. Enjoy!