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Goat's cheese, herb & lemon patties

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

  • Ready in 40 mins, plus chilling time
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 216
  • Carbohydrates 15
  • Saturated Fat 6
  • Sugar 0
  • Protein 11
  • Fat 13
  • Fibre 3
  • Salt 0.88

Nutrition per serving

  • Calories 216
  • Carbohydrates 15
  • Saturated Fat 6
  • Sugar 0
  • Protein 11
  • Fat 13
  • Fibre 3
  • Salt 0.88

Ingredients

  • 2 x 400g 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 20g packs flatleaf parsley, chopped
  • 10g pack fresh chives, chopped
  • 4 x 70g packs goat's cheese
  • plain flour, for dusting
  • 2 tbsp olive oil

Method

  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. 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.

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