By Michael Smith
Guest Writer for Wake Up World
Hands up how many of you use a juicer and don’t know what to do with the residue left behind? Most toss it into the trash or, if they have, the compost.
However, there is no need to do that.
OK, there probably isn’t much that can be done with it but you can make…
Juicer Residue Patties
You, like many other users of a juicer, are probably all wondering what to do with the juice pulp from your juicer.
Well, the answer is amazingly simple and also healthy, cost effective (remember you paid for the fruit and veggies) and also rather environmentally friendly. You turn them into juicer residue patties. Those patties are a little like potato latkes only without the potato.
In fact there are many ways you can deal with the juicer residue in making those patties. If you are vegan then you may wish to not use egg in the concoction. If vegetarian or ordinary omnivore then I suggest to use egg.
OK, now let’s get down to the How To and I will give you a couple of ideas as to how to make them:
Let’s start with the Latkes variety:
Take the pulp and put it into a mixing bowl.
Add salt and pepper and egg.
Mix together thoroughly.
Make into patties an put them, one by one, onto a skillet.
Use butter or coconut oil/fat in the pan and not any vegetable oil.
Cook until both sides are brown and voila, ready.
You can eat them as they are or treat them like vegie burgers.
Another variety is to make them in the oven and is a vegan option, that is to say no egg to be seen (and it also has some more spices). You can add the latter also into the Latkes variety, obviously.
As above, take the pulp and put it into a mixing bowl.
Now add cumin, turmeric, curry, a little cayenne.
Also add some lemon juice (ideally freshly squeezed and, if possible, organic) and some chopped (red) onions.
Mix the concoction thoroughly and then form them into patties and place them ever so gently on a baking sheet and put them in the oven for thirty to forty minutes at 200C (400F).
I guarantee you you will never throw the residues from your juicer way again, ever.
Bon appetit, as they say.
About the Author
Michael Smith (Veshengro) is the editor of Green (Living) Review