Chick­pea& goat’s cheese pat­ties

Friday - - Travel -

Prep time 5 mins Cook­ing time 15 mins Makes 4 5 tbsp olive oil 3 shal­lots, finely chopped 2 gar­lic cloves, crushed 400g canned chick­peas, rinsed and drained 1 car­rot, peeled and coarsely grated 80g goat’s cheese, crum­bled 1 egg 70g bread­crumbs Fresh salad, to serve

1 Heat 1 tbsp of the oil in a fry­ing pan over medium heat. Add the shal­lots and gar­lic, and sauté for 2 min­utes or un­til soft. Trans­fer to a food pro­ces­sor.

2 Add the chick­peas, car­rot, goat’s cheese and egg. Process un­til com­bined. Trans­fer to a bowl. Sea­son with salt and pep­per.

3 Add the bread­crumbs and mix un­til com­bined. Di­vide the mix­ture into 4 equal por­tions and shape each por­tion into a patty.

4 Heat the re­main­ing oil in a non­stick fry­ing pan over medium heat. Cook the pat­ties for 4 min­utes each side or un­til browned and cooked through.

5 Serve with salad and a dip of your choice.

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