Spiced Bean & Carrot Patties


This is a great recipe for meat-free Monday – or any other day of the week!

Harissa paste is a fiery hot blend of spices from North Africa sold near the dried herbs in most large supermarkets. If unavailable, replace with 2 tsp curry paste or sun-dried tomato puree.

Makes 15

Ready in 35 minutes, plus chilling time

1 tbsp olive oil

1 onion, peeled and chopped

2 carrots, peeled and grated

1tsp harissa paste

400g can cannellini beans, drained

400g can red kidney beans, drained

3 tbsp freshly chopped mint

100g fresh wholemeal breadcrumbs

Vegetable oil for shallow frying

Salad and herb yoghurt dressing, to serve (see TIP)


1 Heat the olive oil in a frying pan, add the onion and fry for 5 minutes until softened. Cool for 5 minutes then place in a food processor with the carrots, harissa paste, beans, mint and breadcrumbs.

2 Season well with salt and freshly ground black pepper and process for about 30 seconds until well blended. Shape the mixture into 15 small round patties. Cover and chill for 30 minutes.

3 Shallow fry the patties in hot vegetable oil for 2-3 minutes on each side until golden brown. Drain on kitchen paper then serve with salad and dressing.



Serve these patties with dark green salad leaves such as baby spinach and watercress with chunks of cooked beetroot. For a quick herb dressing, stir lemon juice and freshly chopped mint into natural yogurt and season to taste.

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