Beef And Chickpea Sausage Patties With Creamed Chard

• 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

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. 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. 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.

thin lean beef sausages, chickpeas, fresh breadcrumbs, flatleaf parsley, lemon zest, vegetable, butter, garlic, chard, ground nutmeg, lowfat sour cream, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24080 (may not work)