Goat's cheese, herb & lemon patties

30-60 minutes 400 kcal or less 6 servings chive chives flatleaf parsley garlic clove garlic cloves goat's cheese herb and lemon mains parmesan patties potato potatoes

N/A

Source

Ingredients

2 x cans chickpeas , drained

1 small onion , very finely chopped

4 garlic cloves , finely chopped

500g mashed potatoes (700g/1lb 9oz potatoes), mashed with 25g/1oz butter

finely grated zest of 2 lemons

juice of ½ lemon

50g fresh parmesan , finely grated

1 egg , beaten

2 x packs flatleaf parsley , chopped

10g pack fresh chives , chopped

4 x packs goat's cheese

plain flour , for dusting

2 tbsp olive oil

Method

Mash half the chickpeas in a bowl, then stir in the remaining chickpeas, the onion, garlic, mashed potatoes, lemon zest and juice, parmesan, egg, herbs, two of the goat’s cheeses and a good amount of sea salt and pepper. When combined, divide into 12 and, using floured hands, shape into thick patties. Dust with flour and transfer to a plate. Cover and chill for 30 minutes.

Heat the oil in a non-stick frying pan and fry the patties for about 3-4 minutes on each side until well browned and hot all the way through. Slice the remaining goat’s cheeses into 12, and lay a slice on each pattie. Place under a hot grill to melt the cheese. Serve hot.