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To Prep:

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

To Cook:

  • Fine Foods Instant Mashed Potato
    Fine Foods Instant Mashed Potato
    100 g
    Added to cart: Fine Foods Instant Mashed Potato
  • Celery 100 g
  • Parsley, flat 30 g
  • Eggs (class extra) 3 pc
  • Bread crumbs 100 g
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    5 g
    Added to cart: Robertsons Chip & Potato Seasoning
  • Olive oil 80 ml
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    500 g
    Added to cart: Knorr Tomato Pronto
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Thyme
    Robertsons Thyme
    2 g
    Added to cart: Robertsons Thyme


  1. To Prep:

    • 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:

    • 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.