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Goat's cheese, herb & lemon patties

Goat's cheese, herb & lemon patties

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  • Preparation and cooking time
    • Total time
    • Ready in 40 mins, plus chilling time
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.88g


  • 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


  • 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.

Recipe from Good Food magazine, March 2004

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A star rating of 3 out of 5.2 ratings

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