Makes 6 Patties

15-20 minutes preparation, 30 minutes cooking



  • 1 Can cannellini beans (strained and keep 2 tbsps. of the liquid aside)

  • 1 ½ cups grated carrot (around 1 medium to large carrot)

  • ¼ cup green capsicum diced

  • ¼ cup white onion diced

  • ¼ cup celery diced

  • 1 tbsp. pumpkin seeds

  • 1 tbsp. linseed (ground)

  • 1 tbsp. potato flour

  • ½ - ¾ cup rolled oats

  • 1 tbsp. tomato sauce

  • ¼ tsp caraway seeds

  • 2-3 tbsps. fresh herbs a mix of basil, oregano and parsley

  • Salt & Pepper to taste



  1. Heat oven to 190c (370f) and line a baking tray with baking paper.

  2. Put the ground linseed in with the 2 tbsps. bean liquid, mix and set aside.

  3. Meanwhile prepare all the vegetables. Either put all ingredients into a food processor, including linseed mixture, and run machine for 5 seconds, check and scrape down the sides and repeat once more. Don’t over blend; you want it to have texture. The mixture will be wet.

  4. Let mixture sit for 5 minutes to allow the oats & linseed to firm the patties up. After 5 minutes the mixture will still be wet but you should be able to form them into balls.

  5. Divide mixture into 6 portions and arrange 6 patties on the baking tray by forming balls and then gently pushing them down to desired thickness.

  6. Bake in oven for 25 minutes, gently turn over and bake for 5 more minutes. Remove from oven and either serve with a salad and potatoes or in a burger bun with salad.



Carrot & Cannellini