Once you try this recipe you’ll never throw your juicer pulp into the trash again! It’s a delicious way to get even more nutritional bang for your buck after investing all of that time and money into your daily glass of greens. Plus, the pulp is loaded with nutrients and fibre, which we could surely all use a lot more of in our daily eating… You can use any veggies to make these patties, just keep in mind that pronounced flavours like lemon and ginger would affect the taste of your sliders. My juices tend to consist of carrot, celery, spinach, kale, apple or pear, a little piece of ginger, a little wedge of lemon, and beet – the slight sweetness of the fruit goes well with the green-ness of the mixture, and also with the spices and salty feta.
Makes approximately 10 sliders
Ingredients
| 2 Cups | vegetable pulp, packed into the measuring cup |
| 2 | eggs, large, beaten |
| 1 tsp | sea salt |
| ¾ tsp | cumin, ground |
| ½ tsp | turmeric, ground |
| ½ tsp | chili powder |
| ½ Cup | feta, crumbled |
| olive or grapeseed oil, for cooking the patties | |
| 10 | pieces Monterey Jack cheese, sliced, to garnish |
| sriracha mayonnaise, to garnish | |
| 10 | mini slider buns |
Directions
- Into a small bowl crack the eggs and add the salt, cumin, turmeric and chili powder. Use a fork to beat the eggs and incorporate the spices. Into a medium-sized bowl add the vegetable pulp, feta, and egg mixture. Use your hands or a rubber spatula to combine.
- Preheat your oven to 225F.
- Line a baking tray or platter with plastic wrap and keep it beside you. Use your hands to form the veggie mixture into equally sized patties approximately 2.5” in diameter, and once formed place each onto the prepared tray.
- Preheat a large non-stick pan (10-12” in diameter) over medium heat. Once heated and all patties are formed and ready to go, add about a tablespoon of oil to the pan and swirl to spread. Pan-fry the patties 3 or 4 at a time so that you have space to get your spatula in and flip them – they’re delicate so you will need the room in the pan. Be sure to add more oil to the pan, as needed, always a little bit at a time. Fry each patty about 2 minutes per side, until browned and crisp. Transfer cooked patties to a baking tray and hold warm in the preheated oven until ready to serve.
- To assemble the sliders, top each bun with a veggie patty, some sriracha mayonnaise and a slice of Monterey Jack. Serve immediately.
- Enjoy!
