Root vegetable and bean cutlets recipe

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2 onions, finely chopped

2 x 400g tinned cannellini beans, rinsed and drained

100g breadcrumbs

1 medium carrot, peeled and grated

1 medium parsnip, peeled and grated

200g Cheddar, grated

1small bunch of fresh parsley, chopped

2 eggs

Salt and black pepper

Heat the olive oil in a pan over a medium-high heat and cook the onions for 5-6 minutes until softened. Set aside to cool.
Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a baking tray with parchment paper.
Place the cannellini beans in a large bowl and mash roughly, leaving some chunks remaining.
Add the cooled onions and the remaining ingredients. Mix well and season generously.
Divide the mixture into four equal portions. Shape each into a thick cutlet around the size of a chicken fillet.
Place on the prepared baking tray and bake for 45-55 minutes until firm and crispy.

Per Serving 469kcals, 4.4g fat (1.7g saturated), 76g carbs, 5.6g sugars, 33.3g protein, 27.1g fibre, 0.293g sodium

MAKE IT YOURS

Use gluten-free bread for a coeliac-friendly version. To make this dairy-free, simply omit the Cheddar and add one extra grated parsnip.

Root vegetable and bean cutlets