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.