A quick, low-fat, vegetarian dinner for the whole family.
- Preheat oven to 180C. Drain and rinse chickpeas. Transfer to bowl of a food processor. Peel onion, halve and set aside half for the salad. Peel garlic, quarter remaining onion and garlic, and add to chickpeas. Coarsely grate cheeses into chickpea mixture. Zest lemon over mixture and add 1 egg. Tear stalks from herbs, then add half the leaves to the chickpea mixture; set aside remaining herbs for the salad. Process chickpea mixture to a coarse paste and shape into 8 patties.
- Thinly slice remaining onion, place in a bowl, cover with water and 1 teaspoon salt, then refrigerate. Roughly chop fennel seeds and combine in a bowl with breadcrumbs. Whisk remaining 2 eggs in a second bowl. Dip patties in egg, then coat in breadcrumbs and place on a tray lined with baking paper.
- Heat vegetable oil in a frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden. Transfer to an oven tray lined with baking paper and keep warm in the oven. Repeat with remaining patties.
- To make salad, drain onion and place in a bowl. Roughly tear remaining herbs and add to onion. Wearing rubber gloves, peel beetroot with a vegetable peeler, then shave flesh into bowl. Squeeze over lemon and add olive oil. Season, then toss gently to combine.
- Divide patties among plates, top with beetroot salad and serve with yoghurt.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set