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

Preheat the oven to 180C. Boil water for stock, using 500ml per stock cube, and prepare another pan of boiling salted water for the potatoes. Finely chop sun-dried tomatoes, onion, and garlic. Finely grate Parmesan cheese, and zest and juice the lemon, reserving 1/3 per person.

Add new potatoes to the boiling salted water and cook until tender. In a separate pan, heat a little olive oil over medium-high heat and sauté the onion until softened, then add chickpeas and cook until heated through.

Mash the chickpeas in the pan with leftover oil from sun-dried tomatoes, 1/3 of the vegetable stock, paprika, and dried oregano. In a bowl, mix panko breadcrumbs, Parmesan, sun-dried tomatoes, and garlic.

Form the chickpea mixture into patties and place on a baking tray. Season with salt and pepper, then top each patty with the breadcrumb mixture, pressing to adhere. Bake in the oven until the crust is golden.

For the green beans, melt half the butter in a pan, add beans, and cook until tender and beginning to blister. Season with salt and pepper, remove from pan, and set aside.

In the same pan, melt the remaining butter, add flour to make a roux, then gradually add the remaining vegetable stock and cream, whisking to avoid lumps. Season with lemon zest, half the lemon juice, salt, and pepper.

Drain and crush the potatoes, then mix with the remaining lemon juice and rocket. Season with salt and pepper.

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