Don’t throw those juice pulp away. If you are not going to use them as compost, you can use them for burger patties. I used carrots for this recipe but having celery pulp in addition here will be tastier in my previous experience. Great with burger buns or with rice. Take your pick !
▪︎ 2 cups juice pulp (used carrots here)
▪︎ several tbsp garbanzo flour or corn starch (adjust for binding effect)
▪︎ Himalayan salt & pepper to taste
▪︎ 6-8 cloves of garlic, minced
▪︎ 1 small onion, minced
▪︎ ½ teaspoon smoked paprika
▪︎ ½ cup cooked beans (optional)
▪︎ 1 tablespoon vegetable oil
▪︎ Combine the juice pulp, corn starch or garbanzo flour and spices (through smoked paprika) in a bowl and mix well with a spoon.
▪︎ If using the beans, add them in and mix. The beans help give the patty some texture and help with binding, but isn’t necessary.
▪︎ With your hands, divide and shape into burger patties. Try to keep the burgers on the thinner side in order to cook the middle to perfection.
▪︎ Surface fry patties into the skillet covered and cook about 4 minutes per side or until slightly brown. You also may brush with oil & bake at 425 degree about 10 to 15 mins each side til light to medium brown.