Pan fried lentil keftedes

Name: Pan fried lentil keftedes
Cook time: 20 min
Yield: 2

with sundried tomato bulgur and cucumber tzatziki

Ready in around 20 mins

RECIPE FACT:

Keftedes or kofta or in this case meatless meatballs that are eaten throughout Greece and Cyprus.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR WHEAT:

Chop the tomatoes into 1 cm cubes. Pour boiling water from the kettle into a pot, season with salt, add the bulgur wheat and bring to the boil over a high heat. Cook for 8-10 mins, drain well into a sieve, and let cool for a few mins before placing in a salad bowl with the tomato, season with salt and pepper. Just before serving, toss through the mesclun and sundried tomato dressing.
2. TO PREPARE THE CUCUMBER TZATZIKI:

Using 2/3 of the cucumber, grate and squeeze out as much of the juice as possible by pressing the grated cucumber firmly against the inside of a sieve. Once there is no more liquid, place half the cucumber into a bowl and add the tzatziki. Mix to combine and season lightly with salt and pepper.
3. TO COOK THE LENTIL KEFTEDES:

Place the lentils into a sieve and rinse under cool running water, allow to drain well. Place the lentils, Greek seasoning and rest of the grated cucumber into a bowl stir well mashing some of the lentils with a fork. Roll the mixture into balls the size of golf balls, compacting well so they stay together and flatten gently into patties - the mixture will be quite wet. Place a non-stick frying pan over a medium-high heat with a 2-3 tbsps of oil. Once hot gently add the keftedes and cook for 2-3 mins undisturbed on each side.
TO SERVE:

Spoon sundried tomato bulgur onto plates and top with lentil keftedes. Dollop with cucumber tzatziki and sprinkle over honey walnuts.