In a previous post I wrote about how I’ve been juicing more and more, however, all that veggie pulp that’s being thrown out I thought to myself, there has to be something you can do with it. It is a shame to waste all that goodness. From there sparked a fabulous idea. How about adding quinoa and making vegetarian burger patties.
Start off with juicing 3 medium carrots, 1/2 beet and 2 celery stalks.
You end up with this wonderfully colourful veggie pulp. Set it aside and prepare the other ingredients.
What you’ll need
2/3 cup veggie pulp from your juice
1/2 cup quinoa, cooked to package specifications
4 tbsp gluten-free bread crumbs
1 tbsp chopped parsley
sea salt and fresh group pepper to taste
1/4 cup light olive oil
Goat cheese, or cheese of your choice (optional) (if you’re a Celiac please check if there is gluten in the cheese you purchase)
Spring greens or baby spinach
What to do
Once you’ve cooked the quinoa and let it cool, mix in the veggie pulp, eggs, 1 tablespoon of Gluten-free bread crumbs, and parsley. Pour the remaining bread crumbs on a plate. Spoon about small amount of the mixture into your hand and form a patty. Should be around the size of your palm. Dip the formed patty into left over bread crumbs to coal the outside lightly. Repeat this step until all your mixture has been formed into patties. You should have around 5, depending on the size you made them.
Heat a skillet on medium heat and add a little bit of oil. Once heated place 3 patties into skillet and cook for about 3 minutes, flip and let them cook for about 3 minutes more. Remove and place a slice of cheese on top of the removed patty. Finish cooking the remaining patties.
Because of the beets the paddies resemble ground beef a little.
Serve on a bed of greens or baby spinach with a balsamic drizzle. Enjoy.