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To Prep:

  • Onions 100 g
  • Garlic 15 g
  • Carrots 200 g
  • Chick peas, tinned 820 g
  • Lemon 1 pc
  • Cheese, Mozarella 50 g
  • Cheese, Parmesan 50 g

To Cook:

  1. To Prep:

    20 minutes
    • Finley chop the onions.
    • Crush the garlic.
    • Peel the carrots.
    • Drain the liquid off the chickpeas.
    • Zest the lemon.
    • Grate the mozzarella and parmesan cheese.

  2. To Cook:

    30 minutes
    • To make the chickpea patties, blitz together the Fine Foods Instant Mash, onions, garlic, celery, carrots, parsley, chickpeas, eggs, breadcrumbs, lemon zest and Robertsons Chip and Potato Seasoning. Then roll into 50g balls.
    • 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°C for 10 minutes. Remove from the oven and set aside.
    • To make the tomato and herb sauce, mix together the Knorr Tomato Pronto, Robertsons Veggie Seasoning and Thyme. Pour the sauce into a serving dish and arrange the baked pastries in the dish. Lightly top with the cheeses and bake for 8 minutes until the sauce bubbles and the cheese has melted.
  3. To serve:

    • Remove from the oven and serve with a side salad
  4. Top Tip:

    • Serve with grilled lemon and herb chicken breast fillets.
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