Carrot, spinach and bean patties

These delicious patties are a great alternative to meat burgers. Whether you are looking for something different for a veggie BBQ option or even a Saturday night in front of the TV, they are healthy and tasty too.  To up the heat add a splash of chilli or paprika with the garlic .

Serves 6
Prep time 45 mins cooking time 25 mins

Ingredients

1 finely chopped onion
15ml/1tbsp vegetable oil
450g/1lbs carrots, washed and roughly chopped 100g spinach leaves, washed
5ml/1tsp ground cumin
5ml/1tsp ground coriander
200ml vegetable stock
400g can mixed or red kidney beans drained

75g fresh wholewheat breadcrumbs

Method

  1. Heat the oil in a pan, add the onion and cook for 2 mins. Add the garlic, carrots, spinach, cumin and coriander. Stir for a minute and add the stock. Season well and once boiling, simmer for 10-15 minutes until carrots are tender. Cool.
  2. Drain the liquid and mash until lump free. Add the drained beans and mash again. Stir in the breadcrumbs, mixing well and seasoning to taste.
  3. Divide mixture into 6 and shape into round patties about 2.5cm thick. Chill until ready to serve.
  4. Heat oven to 220°C/ Gas mark 7, brush patties with oil on both sides and place on hot baking sheet. Bake for 20 – 25 minutes.

Eat with a delicious home-made coleslaw. The perfect option for vegan and vegetarian diners at your summer BBQ!

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