Goat's cheese, herb & lemon patties

Goat's cheese, herb & lemon patties

Nick Nairn's vegetarian patties are perfect any time of year - the fresh herbs really liven up the flavour

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 40 mins, plus chilling time
Vegetarian Freezable

Vegetarian

Method

  1. 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.
  2. 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.

Per serving

216 kcalories, protein 11g, carbohydrate 15g, fat 13 g, saturated fat 6g, fibre 3g, salt 0.88 g

Recipe from Good Food magazine, March 2004.

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 40 mins, plus chilling time
Vegetarian Freezable

Vegetarian

Perfect for vegetarians

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
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Per serving

216 kcalories, protein 11g, carbohydrate 15g, fat 13 g, saturated fat 6g, fibre 3g, salt 0.88 g

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