Goat's cheese, herb & lemon patties

• cans chickpeas↗2 x x

  drained

• small onion↗1

  very finely chopped

• garlic cloves↗4

  finely chopped

• mashed potatoes500g g

  (700g/1lb 9oz potatoes), mashed with 25g/1oz butter

• lemons↗finely grated zest of 2

  finely grated zest of 2

• lemon↗juice of ½

  juice of ½

• fresh parmesan↗50g g

  finely grated

• egg↗1

  beaten

• packs flatleaf parsley↗2 x x

  chopped

• pack fresh chives10g g

  chopped

• packs goat's cheese↗4 x x
• plain flour↗

  for dusting

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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.