Ingredients
- 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
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.
