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.