Chickpea patties in a tomato and herb. Picture by Unilever Food Solutions.

Serves 10

Prep time: 20 min

Cooking time: 30 min


100 g onions

15 g garlic 

200 g carrots 

2 tins chickpeas 

1 lemon 

50 g mozzarella cheese

50 g parmesan cheese 

100 g fine foods instant mashed potato

100 g celery 

15 g flat leaf parsley

3 eggs

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