Veg Pulp Patties

Patties

I hate waste so when I bought a juicer and realised how much was in the pulp bin I had to find a way of using it up.  I’ve called them patties, as I originally wanted to make a ball (reminiscent of a meat ball) but you need a flat surface in order to get a nice fried crust.  They are great as vegan burgers if you make them into bigger patties.

Bag of Veg Pulp
Veg Pulp collection from my fridge

The taste of your pattie will be different every time you make these, unless you have the same juice every day, as it will depend on the mix of fruit and veg that you are juicing.  I keep a big bag in the fridge and collect a few days worth of pulp before making these, and I tend not to put the pulp into the bag if I’ve had a particularly fruity day, but that’s just because I don’t have a sweet tooth.

You can adjust the spices if you want less, or more, heat; and fresh herbs would be a nice addition if you have some.

Juice Pulp Patties

Makes 8 – 10 patties or 4 large burgers

Ingredients

  • 1 tin black beans drained
  • 70g quick cook oats
  • 1 tin-full pulp (just use the rinsed beans tin)
  • 1 small onion grated
  • ½tsp oregano
  • ½tsp Dried Chilli flakes
  • ¼tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 Tbsp Oil (I used groundnut)
  • 2 cloves garlic minced
  • Salt and pepper

Instructions

  1. Put beans and oats in a large flat bottomed bowl (or a big saucepan also works well) and mash beans into oats with a potato masher.
  2. Add all other ingredients and mix well, then form into patties*. This makes about 8 to 10 patties (please note that the image shows a double portion)
  3. Cook in a little oil on both sides on med/low heat for 4 to 5 mins. Do not mess with the patties as they will break up.  Leave them to brown nicely then turn over, they should be thoroughly warmed through.

You can freeze them at point*.  I lay mine on a flat tray and flash freeze for a couple of hours, then decant into labelled freezer bags.  You just need to fully defrost and then cook as per 3.  They are delicate so be careful with them when storing and defrosting.

This is a great vegan recipe, however I think they would be tasty with chopped up chorizo added, or a little bit of cheese in the centre.

You can have them with pitta bread and a salad, or on top of rice or couscous with a tomato sauce.

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