Beef And Chickpea Sausage Patties With Creamed Chard

1. 1

   Squeeze the sausage meat out of the casings and discard the casings. In a large bowl mash the chickpeas roughly, then add the beef, 2/3 cup of the breadcrumbs, parsley and zest. Mix well, then shape into 12 patties.

2. 2

   Place the remaining breadcrumbs on a large flat plate. Press the patties in the breadcrumbs to coat lightly. In a large frying pan, heat the oil over moderately low heat and cook the patties for 4 mins each side or until golden and cooked. Transfer to a heatproof plate lined with paper towels.

3. 3

   In a large saucepan, heat the butter over a moderate heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add the chard and nutmeg and cook covered for 3 mins or until the chard wilts. Add the sour cream and cook, stirring, for 2 minutes or until heated and combined. Season. Spoon the chard mixture onto serving plates and top with the patties. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

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