Veggie cutlets on a baking tray with a fork

As a vegetarian, it can sometimes be hard to know what to serve as the main focus of your meal – especially if you’re used to ‘meat and two veg’ style meals. These carrot and white bean veggie cutlets are a great option! They’re really versatile, and can be served in any number of ways as an alternative to meat.

Veggie cutlet on a plate with gravy

What’s a veggie cutlet?

First up, what the heck is a cutlet? I know I’ve used the word in the title of this recipe, so I feel like I should know, but I don’t. I actually think it’s one of the words that has so many meanings, it’s hard to pin down an actual definition – like the word ‘salad’ (go on, try and define a salad!). It basically seems to be any mixture of ingredients, formed into a rounded shape. That’s about as specific as I can get.

But cutlet is the word that came to mind when I made these, so cutlet is what they shall be called. And these carrot and white bean veggie cutlets are definitely worth making!

Veggie cutlets on a baking tray with a fork

What’s in these veggie cutlets?

The main flavour of these veggie cutlets is carrot and cheddar cheese. It’s such an amazing combination – one I don’t use often enough, actually – especially since the carrots take on a slightly sweet flavour as the cutlets bake.

Roasted carrot + slightly crispy cheese = perfect combination!

The cutlets also include:

– white beans (I used cannellini beans, but haricot beans, butter beans, or anything similar would work too)
– marinated artichoke hearts (my favourite!)
– fresh parsley
– bread and an egg to bind – the combination gives such a hearty texture

That’s it – it’s such a simple mixture of ingredients, but so yummy!

Collage showing veggie cutlet mixture being blitzed in a food processor

No pre-cooking!

As with lots of my recipes, I made sure there was no pre-cooking required to make these cutlets (who can be bothered?). You don’t need to fry off any vegetables, you don’t need to boil anything in a pan – just chuck all the ingredients in a food processor, and give it a good blitz. That’s the mixture done! Even the raw carrots and cheese can be chopped up in the food processor – just cut them into a few smaller chunks before you throw them in, to give it a helping hand.

Once you’ve blitzed up the mixture, it’s time to form it into the cutlet shape (whatever that is). So easy! I made 4 cutlets from my mixture, but they were a pretty generous size – you could easily stretch it to make 6.

Collage showing veggie cutlets before and after baking

How can I serve these veggie cutlets?

As I said, these veggie cutlets are pretty versatile – you can use them in all sorts of meals. Here are a few ideas:

– with roast potatoes, roasted veggies and gravy (an awesome roast dinner!)
– with mashed potato and peas
– with chips (French fries!) and baked beans, British-style
– with salad and vegetable couscous
– sliced in a wrap with salad and sauce (a bit like falafel!)
– burger-style, in a bun (just make them round)
– top with tomato sauce and more cheese, and bake or grill – like a vegetarian chicken parmesan

…or however else you fancy. You never know, they might be your new go-to veggie burger / ball / cutlet.

Veggie cutlet on a plate with gravy

5 from 1 vote

Carrot and white bean veggie cutlets

Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6 cutlets


  • 200 g (~ 1 cup) marinated artichoke hearts
  • 2 medium carrots, cut into chunks
  • 140 g (~ 5 oz) cheddar cheese, cut into chunks
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • Few sprigs fresh parsley
  • 60 g stale bread (2 small slices or 1 large)
  • 1 egg
  • Salt
  • Black pepper


  • Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
  • Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
  • Add the egg and a good pinch of salt and pepper, and blitz again to combine.
  • Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.
Course: Main meals
Author: Becca Heyes
Nutrition Facts
Carrot and white bean veggie cutlets
Amount Per Serving (1 cutlet)
Calories 196 Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Saturated Fat 5.4g27%
Cholesterol 52mg17%
Sodium 359mg15%
Potassium 201mg6%
Carbohydrates 14.4g5%
Fiber 4g16%
Sugar 2.1g2%
Protein 10.1g20%
Calcium 180mg18%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/6 of the recipe.

Here’s another veggie burger that can be blitzed up with just a food processor – nutty pumpkin seed baked veggie burgers: