Name: Goat's cheese, herb & lemon patties
Total time: 40 min
Yield: 6
Cuisine: British
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

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Goat's cheese, herb & lemon patties

Goat's cheese, herb & lemon patties

Nick Nairn

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Serves 6

Easy

Total time: 40 mins

Ready in 40 mins, plus chilling time

A star rating of 3 out of 5.2 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal216
fat13g
saturates6g
carbs15g
sugars0g
fibre3g
protein11g
salt0.88g

low

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.

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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