Carrot and white bean veggie cutlets

(~ 1 cup) marinated artichoke hearts

medium carrots, (cut into chunks)

(~ 5 oz) cheddar cheese, cut into chunks

tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))

Few sprigs fresh parsley

stale bread ((2 small slices or 1 large))

egg

Salt

Black pepper