JUICE PULP VEGGIE BURGERS
These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing.
Provided by Jonathan Melendez
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
- Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
- To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.
Nutrition Facts : Calories 151.3, Fat 6.5, SaturatedFat 4.4, Cholesterol 31, Sodium 566.9, Carbohydrate 20.2, Fiber 3.8, Sugar 5.8, Protein 4.5
VEGGIE (JUICE PULP) MEATBALLS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
- Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.
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