gluten free, vegan


Continuing my quest for the perfect plant-based burger and I think I’ve found it! This is a deliciously satisfying burger with the perfect amount of crunch from the carrot.


Serve with a big salad and peanut dressing for a feel-good dinner!




Carrot & Bean Burgers


Serves: 4-5

Prep: 15 mins

Cook time: 10 mins





4 carrots

1 can cannellini beans

1 can kidney beans (or cannellini)

2 limes, zest

5 spring onions

(60g) quinoa flakes OR panko breadcrumbs

2 tsp ground cumin

2 tsp ground ras al hanout

large handful fresh cilantro

2 tbsp olive oil

Salt & pepper







  1. Peel, trim and finely grate the carrots. Finely chop the spring onion (white and bright green parts). Chop the cilantro leaves and stems.


  1. Drain and rinse the beans, then transfer them to a large mixing bowl and mash with a fork or potato masher.


  1. To the beans, add the grated carrot, spring onion, cilantro, lime zest, cumin, ras al hanout and quinoa flakes/breadcrumbs.


  1. Season with salt & pepper and mix all the ingredients well.


  1. Using your hands, form palm-sized patties from the mix and set aside on a plate.


  1. Heat a skillet with a tablespoon of olive oil over a medium heat. Cook the burgers for around 3-4 minutes on each side until golden and edges crispy.


  1. Serve with a green salad!