Carrot Cannellini Bean Burgers

by Edward Daniel

Carrot Cannellini Bean Burgers
Prep time
Cook time
Total time
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.
Recipe type: Main, Sides, Starters
Cuisine: Vegan
Serves: 30
  • 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.




You may also like

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.