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Jamie Oliver's Lentil Keftedes with Dill Yoghurt
Ingredients
  • 290ml extra virgin olive oil
  • 4 firmly packed cups (200g) baby spinach leaves
  • 400g can brown lentils, rinsed, drained
  • 2 eggs
  • ½ cup dill leaves, chopped
  • ¼ cup flat-leaf parsley leaves, chopped
  • 100g feta, crumbled
  • 1 cup (70g) fresh breadcrumbs
  • Green leaf salad, to serve
  • subheading: DILL YOGHURT:
  • ½ cup dill leaves, finely chopped
  • 1 cup (280g) thick Greek-style yoghurt
  • 1 small garlic clove, finely grated
  • Juice of ½ lemon
  • 1 tbs olive oil
Steps
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