Chickpea – Carrot – Goat Cheese Patties

Ingredients for 1 servings:

• 250 g chickpeas, soak
• 120 g goat cheese
• 150 g carrot(s)
• 50 g onion(s), cut into small pieces
• 20 peppercorns
• 3 tsp herbal salt
• 1 pinch(s) of sugar
• Oil, for frying
• 80 g chickpeas, ground, if necessary
• possibly water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 12 hours 40 minutes

gluten-free, soy-free, egg-free, cow’s milk-free

Rinse the chickpeas, cover with about three times the amount of water, and let soak for about 1.5 days. Rinse and puree. Finely grate the goat cheese and carrots, add the ground pepper, salt, onions, and sugar, and mix to combine. You’ll notice if the mixture sticks or binds. Form patties with wet hands and carefully fry in hot fat over reduced heat. Note: after soaking and rinsing the chickpeas, I finely grated them in a food processor using the vegetable grater. Since they still had a few pieces, I lightly pureed them with an electric blender. Next, I finely grated the goat cheese and then the carrots. When I was mixing the mixture, I thought that no more binding agent was needed, or was I? I fried four like this, and it was delicious! The rest was thickened with a little ground chickpeas and a little water, then coated in ground chickpeas and fried. Which method is better is up to each individual to decide. Very filling. My own recipe.