Goat’s cheese, herb & lemon patties
By Nick Nairn
Nick Nairn’s vegetarian patties are perfect any time of year – the fresh herbs really liven up the flavour
- Ready in 40 mins, plus chilling time
- Serves 6
- Easy
Nutrition per serving
-
kcal 216
-
fat 13g
-
saturates 6g
-
carbs 15g
-
sugars 0g
-
fibre 3g
-
protein 11g
-
salt 0.88g
Ingredients
- 2 x 400g 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 20g packs flatleaf parsley, chopped
- 10g pack fresh chives, chopped
- 4 x 70g 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.
