Prep time: 20 min
Cooking time: 30 min
100 g onions
15 g garlic
200 g carrots
2 tins chickpeas
50 g mozzarella cheese
50 g parmesan cheese
100 g fine foods instant mashed potato
100 g celery
15 g flat leaf parsley
100 g bread crumbs
5 g Robertsons chip and potato seasoning
80 ml olive oil
500 g Knorr tomato pronto
5 g Robertson Veggie Seasoning
2 g Robertsons tyme
Finely chop the onions, rush 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 chickpeas patties, blitz together the instant mashed potato, onions, garlic, celery, carrots, parsley, chickpeas, eggs, bread crumbs, lemon zest and Robertsons 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 lifter.
Drizzle the patties with the remaining olive oil and bake in a preheated oven at 200 degrees Celsius for 10 minutes.
Remove from the oven and set aside.
To make the tomato and herb cheese sauce, mix together the Knorr tomato pronto, Robertsons veggie seasoning and Robertsons tyme.
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.
Recipe by Unilever Food Solutions