Goat's cheese, herb & lemon patties
Serves 6
Easy
Total time:
Ready in 40 mins, plus chilling time
Nick Nairn's vegetarian patties are perfect any time of year - the fresh herbs really liven up the flavour
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Showing items 1 to 3 of 6
- 2 x cans chickpeasdrained
- 1 small onionvery finely chopped
- 4 garlic clovesfinely 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 parmesanfinely grated
- 1 eggbeaten
- 2 x packs flatleaf parsleychopped
- 10g pack fresh chiveschopped
- 4 x packs goat's cheese
- plain flourfor dusting
- 2 tbsp olive oil
Nutrition: per serving
- kcal216
- fat13g
- saturates6g
- carbs15g
- sugars0g
- fibre3g
- protein11g
- salt0.88glow
Method
step 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.
step 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.
