Goat's cheese, herb & lemon patties
Goat's cheese, herb & lemon patties takes roughly 40 minutes from beginning to end. One portion of this dish contains about 7g of protein, 8g of fat, and a total of 145 calories. For 72 cents per serving, you get a side dish that serves 6. This recipe from BBC Good Food requires flatleaf parsley, olive oil, garlic cloves, and juice of lemon. 15 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free diet. With a spoonacular score of 57%, this dish is pretty good. Try Endive "spoons" With Lemon-herb Goat Cheese, Cuke & Radish Sandwich with Lemon-Herb Goat Cheese Spread, and Herb Salad with Lemon-Poppy Vinaigrette and Warm Goat Cheese Croutons for similar recipes.
Servings: 6
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
2 tbsp olive oil
Equipment:
bowl
frying pan
grill
Cooking instruction summary:
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 goats 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 goats cheeses into 12, and lay a slice on each pattie. Place under a hot grill to melt the cheese. Serve hot.
Step by 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 goats 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 goats cheeses into 12, and lay a slice on each pattie.
3. Place under a hot grill to melt the cheese.
4. Serve hot.
Nutrition Information:
covered percent of daily need
