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16
RECIPES
Vegetable Pulp and Quinoa Cakes
Yield: 16 cakes (5-6 servings)
Put that leftover vegetable pulp to good use with these savory quinoa cakes, packed with avor
and protein. These cakes are great on their own, served with tartar sauce or aioli, or as a veggie
burger patty between slider-sized buns. A pulp mix of starchy root vegetables such as carrots,
beets, or sweet potatoes, with some added fruit (such as apples) is the best foundation for this
recipe. When saving leftover pulp for later use, remove any inedible skins, cores, or seeds from
the fruit or vegetables prior to juicing.
Total Time: 45 minutes
4 large eggs
1 cup quinoa, rinsed and cooked
according to package directions
(about 3 cups cooked)
2 cups vegetable pulp
1 cup panko breadcrumbs
1 large onion, nely chopped
4 garlic cloves, minced
1
∕
3
cup packed fresh parsley leaves,
chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
4 ounces (½ cup) goat cheese,
crumbled
1
∕
3
cup olive oil, divided
Preheat oven to 250ºF (121°C).
Whisk eggs in a large mixing bowl. Add quinoa,
vegetable pulp, breadcrumbs, onion, garlic, parsley,
salt, and pepper and mix until incorporated. Fold in
crumbled goat cheese.
Form into ½-inch thick patties using ¼ cup
of quinoa mixture per cake. To ensure even
sizing, tightly pack into a lightly oiled measuring
cup. Arrange on a lightly oiled plate and repeat
with remaining quinoa mixture. Refrigerate cakes
for 15 minutes before cooking.
Heat 2 tablespoons of olive oil in a large nonstick
skillet over medium heat. When oil begins to
shimmer, gently lay cakes into the skillet, taking care
not to overcrowd the pan. Cook for 4 to 5 minutes
per side or until golden brown and crispy. Transfer
to a baking sheet and place in the oven to keep
warm while you cook the remaining cakes, adding
more oil to the pan as needed. Serve warm.