Bean & Carrot Patties
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Bean & Carrot Patties

By mustardcomm (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
Preparation time: 15 mins + cooling time Cooking time: 35-40 mins Serves 6 Per serving: 169 calories, 4.1g fat, 0.5g saturates, 1.32g salt Counts as two of your 5-A-DAY For more delicious recipe check out


  • 1 onion, finely chopped
  • 15ml/1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 450g/1lb carrots, trimmed, washed and roughly chopped
  • 5ml/1tsp ground cumin
  • 5ml/1tsp ground coriander
  • 200ml/7floz vegetable stock
  • salt and freshly ground black pepper
  • 1 (400g) can mixed or red kidney beans, drained
  • 75g/3oz fresh wholewheat breadcrumbs
  • 45ml/3tbsp chopped fresh coriander
  • a little spray olive oil or olive oil to brush
  • rolls and salad leaves to serve
  • Guilt-free Slaw
  • 225g/8oz white cabbage, stalk removed
  • 225g/8oz carrots, washed
  • half a small onion, finely chopped
  • 60ml/4tbsp virtually fat free mayonnaise
  • 60ml/4tbsp low fat natural yogurt
  • 10ml/2tsp Dijon mustard


  • STEP 1
    Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
  • STEP 2
    Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
  • STEP 3
    When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if you’re not serving them straight away.
  • STEP 4
    Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
  • STEP 5
    To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.
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