Carrot and white bean veggie cutlets
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 4
  • 50g bread (2 small slices)
  • 400g tin cannellini beans, drained (240g when drained)
  • 1 medium carrot (~150g), grated
  • 100g cheddar cheese, grated
  • 3 spring onions, chopped
  • 3tbsp fresh coriander, chopped
  • 1 egg
  • Salt
  • Black pepper
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F), and line a baking sheet with parchment.
  2. Put the bread in a food processor, and blitz until you get breadcrumbs. Coarsely mash the cannellini beans (don't mash them completely - you want some chunks or even whole beans left), and combine the breadcrumbs and beans with the remaining ingredients. Mix well and season generously.
  3. Divide the mixture into four, and shape each section into a thick cutlet. Place on the lined baking tray, and bake for between 45 minutes and 1 hour, until the cutlets are firm and crispy.
Recipe by Amuse Your Bouche at