Ben Tasker Eagle

Carrot and Cumin Bean Burgers

Published: 2019-07-18 13:28:40 +0000
Categories: Main, Vegetables,

I've been experimenting with making meals without meat in them, the idea being that we could (once or twice a week) potentially have a meatless meal - bringing food costs down, as well as introducing a bit more nutrition variety.

This is a slightly amended version of Jack Monroe's "Carrot, Cumin & Kidney Bean Burgers". In the original recipe, the Cumin does most of the flavouring work, and we just felt like it was missing something...

In the photo, they're served in a pitta bread with tomato chutney and mixed leaf salad - Also had wedges on the side.

Cooking Time

Prep: 10 mins
Cooking: 20 mins
Total: 30 mins




  • 1 small onion
  • 1 large carrot
  • 1 tin kidney beans (400g undrained)
  • t tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp flour (heaped. Will also need some for your hands later)
  • cooking oil


  1. Peel the onion and chop is finely
  2. Wash and peel the carrot and then grate it (use the side with large holes on the grater)
  3. Empty the kidney beans into a colander
  4. Hold them under a running tap to rinse them thoroughly
  5. Empty into a saucepan and then cover with cold water
  6. Turn on the hob to start bringing the kidney beans to a boil
  7. Put the onion, carrot, cumin and black pepper into a frying pan
  8. Add a splash (about 1tsp) of oil to them
  9. Mix around so that the onion and carrot gets well coated in oily cumin and pepper
  10. Turn the hob onto an extremely low heat to start softening them
  11. Once the kidney beans' pan starts to boil, set a timer so the beans are boiled for 10 mins
  12. Stir the carrot and onion to make sure it doesn't get burnt
  13. Once the beans have boiled for 10 mins, empty them into the colander and drain well
  14. Stir them into the onion and carrots then remove from the heat
  15. Empty into a large bowl or saucepan
  16. Use a potato masher to mash the mixture until you get a mash-like consistency (is quite hard work compared to potatoes)
  17. Add the flour and use the masher to mix it in well to thicken the mixture slightly
  18. Ideally, put into the fridge for a couple of hours before cooking
  19. Put some oil into the frying pan and bring up to a medium heat
  20. Apply some flour to your hands
  21. Take a quarter of the bean mixture and roll it into a ball, before placing carefully to one side
  22. Repeat 3 times so that you have 4 balls between the full mixture
  23. Place a ball into the oil and then use a fork to gently push the ball down into a burger shape - don't use the spatula for this!
  24. If there's room in the pan, repeat with the others
  25. Cook for a few minutes on the first side
  26. With spatula and fork, carefully flip each of the burgers (they're very fragile)
  27. Cook for a few minutes on the second side,
  28. Continue to flip and cook as needed until they're cooked through and beginning to crisp on both side
  29. Remove from the pan and serve immediately

Based On


Burger, Vegetarian, Vegan, Vegetables,
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