Juice Pulp Veggie Patties | Down to Earth Organic and Natural

Juice Pulp Veggie Patties

Photo: Veggie Patties
Juicing can be pricey so make the most of your money by using your leftover pulp and grains/beans to make patties for easy meals throughout the week.
12-15 patties
  • Olive oil
  • ½ cup sliced onions
  • ½ cup sliced mushrooms
  • Salt and pepper, to taste
  • 2-4 cups vegetable pulp
  • 2 cups leftover brown rice, quinoa, or black beans
  • 2-3 Tablespoons all-purpose seasoning like Spike®
  • Optional add-ins: olives, chopped peppers, diced garlic, roasted bell peppers, artichoke hearts, etc. 
  1. Heat 1-2 Tablespoons olive oil in a large skillet over medium heat. Sauté onions and mushrooms until softened – about 5-6 minutes. Season with salt and pepper.
  2. Place pulp, leftover grains/beans, sautéed vegetables and seasoning in a food processor and blend until it begins to form a ball. You can also do this by hand with a potato masher. If mixture is too dry, drizzle in olive oil until it sticks together. Add in your favorite chopped veggies and/or seasonings.
  3. Shape mixture into small patties. You can either fry them in a skillet a few minutes on each side until golden brown or bake them at 375° for 20-30 minutes, flipping halfway.
  4. These patties can also be frozen or refrigerated up to a week. Enjoy!