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 four 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)