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Plated meal

Vegetarian Chickpea Patty with a Sun Dried Tomato Crust & Crushed New Potatoes

  • Vegetarian
  • Contains Dairy

Vegetarian chickpea patty with sun-dried tomato crust served with a lemony, crushed new potato and rocket smash.

Nutrition Per Portion

  • Calories

    1207

  • Carbs

    126.6g

  • Fat

    67g

  • Fibre

    26.8g

  • Protein

    33.7g

  • Sugar

    27.9g

  • 0.0 min

    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.

  • 1.5 min

    Finely chop the sundried tomatoes, onion and garlic.

  • 4.0 min

    Finely grate the parmesan cheese.

  • 5.0 min

    Zest the lemon and then juice, reserving the correct amount. Around 1/2 lemon per person.

  • 6.5 min

    Add the new potatoes to the boiling water.

  • 7.0 min

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

  • 7.5 min

    Add the onion and cook until softened.

  • 8.5 min

    Add the chickpeas and cook until heated through.

  • 10.0 min

    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.

  • 12.0 min

    In a bowl, mix together the panko breadcrumbs, parmesan and garlic.

  • 13.0 min

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

  • 15.0 min

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

  • 16.0 min

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

  • 17.0 min

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

  • 20.0 min

    Remove from the pan and set aside.

  • 20.5 min

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

  • 21.0 min

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

  • 21.5 min

    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.

  • 23.0 min

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

  • 24.0 min

    Drain the potatoes.

  • 25.0 min

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

  • 26.0 min

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

  • 27.0 min

    Remove the chickpea patties from the oven.

  • 28.0 min

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

  • Ingredients

    Cream

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person, each cube makes 500ml of stock

    Plain Flour

    Butter

    Lemon

    juiced 1/2 lemon per person

    Fresh Rocket

    New Potatoes

    Green Beans

    trimmed

    Garlic

    finely chopped

    Parmesan Cheese

    finely grated

    Dried Oregano

    Paprika

    Olive Oil

    1.5 tablespoons per person

    Chickpeas

    Brown Onion

    finely chopped

    Panko Breadcrumbs

    Sun-Dried Tomatoes

    finely chopped

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