- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 216
- Fat Content: 13g
- Saturated Fat Content: 6g
- Carbohydrate Content: 15g
- Sugar Content: 0g
- Fiber Content: 3g
- Protein Content: 11g
- Sodium Content: 0.88g
Goat’s cheese, herb & lemon patties
Ingredients
- chickpea - 2 x 400g cans chickpeas, drained
- onion - 1 small onion, very finely chopped
- garlic-clove - 4 garlic cloves, finely chopped
- potato - 500g mashed potatoes (700g/1lb 9oz potatoes), mashed with 25g/1oz butter
- lemon - finely grated zest of 2 lemons
- lemon - juice of 1/2 lemon
- parmesan - 50g fresh parmesan, finely grated
- egg - 1 egg, beaten
- flatleaf-parsley - 2 x 20g packs flatleaf parsley, chopped
- chive - 10g pack fresh chives, chopped
- goat's-cheese - 4 x 70g packs goat's cheese
- plain-flour - plain flour, for dusting
- olive-oil - 2 tbsp olive oil
Instructions
- 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.
- 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.
Vegetarian burger recipe for 6 people, takes only 20 mins; recipe has chickpea, onion, garlic clove, potato, lemon, lemon, parmesan, egg, flatleaf parsley, chive, goat’s cheese, plain flour and olive oil.
