Carrot And White Bean Veggie Cutlets Recipes

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CARROT AND WHITE BEAN VEGGIE CUTLETS



Carrot and white bean veggie cutlets image

Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!

Provided by Becca Heyes

Categories     Main meals

Time 55m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 14.4 g, Protein 10.1 g, Fat 10.7 g, SaturatedFat 5.4 g, Cholesterol 52 mg, Sodium 359 mg, Fiber 4 g, Sugar 2.1 g

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