Vegetarian Chickpea Patty With Sun-Dried Tomato Crust & New Potatoes

Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

Finely chop the sundried tomatoes, onion and garlic.

Finely grate the parmesan cheese.

Zest the lemon and then juice, reserving the correct amount. Around 1/3 lemon per person.

Add the new potatoes to the boiling water.

In a pan heat a little olive oil over medium-high heat.

Add the onion and cook until softened.

Add the chickpeas and cook until heated through.

Mash the chickpeas; adding any leftover oil from the sun dried tomatoes, 1/3 of the vegetable stock (around 30ml per person), paprika and dried oregano.

In a bowl, mix together the panko breadcrumbs, parmesan, sun-dried tomatoes and garlic.

Form the chickpea mixture into patties and place on a baking tray. Season with salt and black pepper.

Spread the crumb mixture over the top of each piece, pressing down to coat well. Place in the oven.

In a frying pan, melt half of the butter over medium heat.

Add the green beans and cook until they are tender and beginning to blister. Season with salt and black pepper.

Remove from the pan and set aside.

In the same frying pan melt the remaining butter over medium heat.

Add the flour and whisk to make a mixture that is the consistency of wet sand.

Gradually add in the remaining vegetable stock and cream, whisking continuously to avoid lumps forming. Add a splash more stock or water in case it becomes to thick.

Add in the lemon zest and half of the lemon juice. Season with salt and pepper.

Drain the potatoes.

Return the potatoes to the pan and crush with a fork.

Add the remaining lemon juice and rocket to the potatoes. Season with salt and black pepper and combine.

Remove the chickpea patties from the oven.

Serve alongside the lemon, rocket crushed new potatoes and the green beans. Drizzle with the lemon-cream sauce.