Beet & carrot patties with goat cheese

These vegetable patties are made of beet and carrot pulp left after juicing! Since I’m making fresh juices quite often, there had to be found ways to use juice pulp. The pulp is full of fiber! I tried to incorporate it into various recipes adding to cakes’ batter and vegetable stews. However, these veggie patties/burgers became my favorite recipe to use beet-carrot pulp! You can bake, grill, or pan-fry them, and add cooked chickpeas/beans and nuts. Same way use fresh beet and/or carrot for the patties.

About wheat sprouts I’ll write in the next post.

Makes 12 patties
Takes 45 mins (prep – 20 mins, baking 25 mins)

Ingredients

2 medium beets, or their juice pulp
3 medium carrots, or their juice pulp
2 cloves of garlic
2 eggs
150 g goat cheese or cheese of your choice
3 tbsp chickpea flour
2 tbsp ground sesame seeds
3 tbsp ground flax seeds
1 tsp hot mustard paste
salt and pepper to taste
2-3 tbsp fine cornmeal for coating

Directions

Preheat the oven to 180°C/350°F. Line a baking tray with parchment paper.

Peel the beets and carrots, if using whole. Grate on a box grater with garlic. Or pulse the veggies/their juice pulp together with garlic in a food processor until fine.

In a medium mixing bowl, combine the veggie meal, eggs, mustard paste, chickpea flour, ground flax and sesame seeds. Season with salt and pepper to taste. Add the crumbled cheese and stir to combine. The mixture should be paste-like. Add more flour (1 tablespoon at a time), if the mixture appears too wet.

Scooping out a tablespoon of the mixture at a time, cover it with fine cornmeal. Roll into balls and form individual patties. Bake for about 15 mins until fragrant and golden. Then flip and and bake for more 5-10 mins. Serve with veggies, sprouts and a hefty drizzle of thick yogurt. Enjoy!

Bon Appetit!

wheat sprouts on a third day of germination

Advertisement