Carrot Cannellini Bean Burgers

by Edward Daniel

Carrot Cannellini Bean Burgers I made for one of my book launch parties. They make terrific appetisers and go down a treat. Wholesome and nourishing too.

Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g cannelloni beans
  • 500g carrots
  • 3 shallots
  • 2tsb extra virgin olive oil
  • bunch of coriander
  • 1tbs mango powder
  • 2tbs coriander powder
  • 2tbs cumin powder
  • 1tsp salt
  • 3 cloves of garlic
  • 1 inch ginger
  • 300g breadcrumbs
  • Oil for frying


  1. Soak the beans in filtered water for a period of 24 hours.
  2. Cook the beans in a pressure cooker for about 15 minutes. Drain and leave to one side.
  3. Chop the shallots and gently sauté.
  4. Once the beans have cooled down, place into a food processor and roughly chop.
  5. Grate the carrots and finely chop the coriander.
  6. Place beans into a large mixing bowl. Add the carrot, coriander and remaining ingredients.
  7. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  8. Mix the ingredients if your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture. Keep refrigerated until ready to eat. This mixture will keep for about a day.
  9. To heat up gently sauté the bean burgers in oil until lightly browned on both sides.
  10. Serve on its own or in a bap.2


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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