Carrot and white bean veggie cutlets
Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!
Prep Time15 mins
Cook Time40 mins
Total Time55 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
- 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.
Serving: 1cutlet | Calories: 196kcal | Carbohydrates: 14.4g | Protein: 10.1g | Fat: 10.7g | Saturated Fat: 5.4g | Cholesterol: 52mg | Sodium: 359mg | Potassium: 201mg | Fiber: 4g | Sugar: 2.1g | Calcium: 180mg | Iron: 1.4mg