Method

• Place the spinach in a saucepan over a low-medium heat with 1 tsp of oil and cover with a lid. Reduce the heat to low and cook until the spinach is wilted. Tip into a sieve and leave to drain.
• Place the lentils into a food processor and blitz until creamy, then add one of the eggs and blitz again. Spoon into a bowl and add the remaining egg, and a pinch of salt and pepper.
• Add the parsley then the breadcrumbs, and crumble in the feta. Squeeze out the excess liquid from the spinach and chop it up. Add to the bowl and mix everything together well.
• Place a large non-stick frying pan over a medium heat and add enough olive oil to cover the base. Using a dessertspoon, scoop out servings of the keftedes mixture and ladle them into the hot oil, flattening them slightly.
• Fry for 4 minutes on each side, until golden and cooked through. Drain on paper towel. Serve the keftedes hot, with tzatziki for dipping and a green salad.