Argentine Chickpea and Provola Patties with Warm Roasted Tomato and Oregano Onion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the roma tomatoes cut side up on a baking tray, add the red onion, 1 tablespoon olive oil, half of the oregano, a pinch of salt, and black pepper. Roast for 25 minutes, until the tomatoes are tender and lightly browned at the edges.

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   2. While the vegetables roast, cook the potato in water with a pinch of salt for 12 to 15 minutes, until tender. Drain well and mash into a rustic puree. Let it cool slightly for 5 minutes.

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   3. In a large bowl, mash the cooked chickpeas until coarse but still textured. Add the mashed potato, 80 g grated provola, the egg, scallion, garlic, half of the parsley, sweet paprika, cumin, 40 g breadcrumbs, 1 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Mix well until you have a shapeable mixture.

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   4. On a plate, combine the remaining breadcrumbs with the fine cornmeal and 1 tablespoon grated provola for a more flavorful coating. Shape the chickpea mixture into 8 small patties and coat them lightly on both sides.

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   5. Heat a large skillet over medium heat with 1 tablespoon olive oil. Brown the patties for 3 to 4 minutes per side, in batches, until firm and deeply golden. Transfer them to a baking dish.

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   6. Sprinkle the remaining grated provola over the patties. Return the dish to the oven at 220 °C / 425 °F for 8 to 10 minutes, until the cheese melts and lightly gratinates.

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   7. Remove the roasted tomatoes and onions from the oven. Transfer them to a bowl and toss with the lemon juice, remaining parsley, 1 tablespoon olive oil, and an extra pinch of salt if needed. Mix gently so the tomatoes keep some of their shape.

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   8. Serve 2 patties per portion with a generous spoonful of the warm roasted tomato and oregano onion salad on top or on the side.