Lentil & Fetta Fritters with Dill Yoghurt & Salad

Lentil & Fetta Fritters with Dill Yoghurt & Salad

  • 25 min
  • 350 calories

Protein packed lentils, versatile zucchini and tangy fetta = nutritious, delicious and vegetarian, perfect combo for an easy midweek dinner! Served with a simple salad of spinach and cherry tomatoes, this meal is sure to please. We suggest pairing it with a local crisp summer ale or dry cider. Enjoy and share the moment #youplateit with us on Instagram and Facebook.


  • 1 400 Gram Pack of Lentils
  • 2 Free Range Eggs
  • 1 Small Bunch of Dill
  • 120 Grams of Cherry Tomatoes
  • 1 150 Gram Pack of Baby Spinach
  • 80 Grams of Greek Yoghurt
  • 40 Grams of Fetta Cheese
  • 2 Garlic Clove
  • 1 Lime
  • 1 Zucchini
  • 60 Grams of Gluten Free Plain Flour
  • 1 Teaspoons of YPI Lentil Fritter Spice

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Step-by-step instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

You Plate It:

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

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