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5 from 2 votes

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
Course: Main meals
Servings: 6 cutlets
Calories: 196kcal
Author: Becca Heyes


  • 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 ¼ 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.


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