Carrot Cumin Kidney Bean Burger

An ideal way to eat beans which not only provide protein, but they are also rich in good carbohydrates. This burger with beans and carrots makes a perfect vegetarian lunch.

Carrot Cumin Kidney Bean Burger

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 6


  • 1 large carrot
  • 1 onion, finely chopped
  • 1 handful of coriander, finely chopped
  • 1 tsp cumin powder
  • 400g of canned red kidney beans
  • 2 tbsp of oil
  • 2 tbsp of flour
  • Parsley leaves to garnish


  1. Place the beans into a colander and rinse with cold water. Drain and place in a saucepan. Cover with fresh cold water and cook until tender, 15 minutes.
  2. Meanwhile, add the grated carrot, chopped onion, coriander and cumin to a skillet, add little oil and cook over medium heat until carrots and onions soften.
  3. Drain the beans and add to the skillet. Using a potato masher, mash the mixture until puree. Add 1 tablespoon flour and mix well.
  4. Add the oil to a frying pan and set over medium heat.
  5. Dust your hands with flour and shape the mixture into small patties. Add to the hot pan and cook for 2-3 minutes on each side, until golden brown an both sides.
  6. Gently transfer the done cookies to a plate, garnish with fresh parsley leaves and serve.
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