By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
One of the things I feel guilty about on a daily basis is throwing away juice pulp after I prepare my morning green juice. The pulp is simply the fibers of the vegetables and can be used for so many things! Today, I decided to show you a way to put veggie juice pulp to good use, and in a low-fat, few-ingredient way. Enjoy!
Ingredients (6-8 patties)
- 2 cups juice pulp (kale, carrots, chard)
- 2 cloves garlic, minced
- 1/2 tablespoon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt
Combine all the ingredients until evenly combined. It will hold together well when formed into patties.
Place patties on a greased saucepan and cook on both sides over medium heat for 2-3 minutes. The patties will hold together but will be soft. It can be crumbled over a salad or eaten in a sandwich.
I paired mine with fresh kale and ketchup and ate them in a whole-wheat tortilla. Mmmm!