Zesty chickpea patties in tomato and herbs

Serves 10 Prep time: 20 min Cooking time: 30 min

INGREDIENTS: 100g onions 15g garlic 200g carrots 2 tins chickpeas 1 lemon 50g mozzarella cheese 50g Parmesan cheese 100g Fine Foods’ mashed potato 100g celery 15g flat leaf parsley 3 eggs 100g breadcrumbs 5g Robertson’s chip and potato seasoning 80ml olive oil 500g Knorr tomato pronto 5g Robertson’s veggie seasoning 2g Robertson’s thyme instant

METHOD:

Finely chop the onions, crush the garlic and peel the carrots.

Then drain the liquid off the chickpeas, squeeze the zest of the lemon and grate the mozzarella and Parmesan cheese. To make the chickpea patties, blitz together the instant mashed potato, onions, garlic, celery, carrots, parsley, chickpeas, eggs, breadcrumbs, lemon zest and Robertson’s chip and potato seasoning.

Grease a baking tray with some of the olive oil, place the chickpea balls on the tray and flatten slightly with the back of a spatula.

Drizzle the patties with the remaining olive oil and bake in a preheated oven at 200°C for 10 minutes.

Remove from the oven and set aside.

To make the tomato-andherb cheese sauce, mix together the Knorr tomato pronto, Robertson’s veggie seasoning and Robertson’s thyme.

Pour the sauce into a serving dish and arrange the baked patties in the dish. Lightly top with the cheeses and bake for 8 minutes until the sauce bubbles and the cheese has melted.