Beef And Chickpea Sausage Patties With Creamed Chard - cooking recipe

Ingredients

1 lb thin lean beef sausages
15 oz can chickpeas, drained and rinsed
2 1/3 cups fresh breadcrumbs
1/2 bunch flat-leaf parsley, finely chopped
1 tbsp finely grated lemon zest
1/2 tbsp vegetable or olive oil
1 1/2 tbsp butter
4 None cloves garlic, crushed
1 bunch chard, stalks discarded, leaves shredded
1/2 tsp ground nutmeg
1/2 cup low-fat sour cream
None None Lemon wedges, to serve

Preparation

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.
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.
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.