This recipe comes from Daphne, a nutritionist from France now working in London to raise awareness about healthy diets and sustainable food systems.

I came up with this burger recipe a few years ago, when I was working in a cafe that was serving apple and carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of homes. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with potatoes and beans to make vegan burgers.


1 tin of black beans, drained and rinsed

2 medium potatoes, cooked

1-2 carrot, pulp or grated

1-2 apple, pulp or grated

1 onion, chopped

2 garlic cloves, minced

1 small handful of parsley, finely chopped

1 teaspoon of ground cumin

Extra virgin olive oil

Salt and pepper

Optional spices: chilli, ginger, mustard seeds, turmeric, nutmeg, etc.

Optional veg: peas, mushroom (sauté in olive oil), celery, cabbage, etc.


  1. Pre-heat the oven to 180°C.
  2. Mash the beans and potatoes roughly using a fork. The final consistency should be sticky but don’t over-mash the beans, you want to still have some whole beans.
  3. Add all the other ingredients and mix well.
  4. Shape the mixture into burgers and place in a lined oven tray, brushed with oil on both sides.
  5. Bake for about 15 minutes, until nicely brown but not too dry.

Optional: for extra flavours, sauté the onions in oil for 5 minutes. Add spices, sauté for another minute, and add the other veg. Cook for 5 minutes, let it cool down and then add to the potatoes and beans mixture.


The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.