I had a pretty busy weekend, feeling my age a bit on this Monday morning, so I made myself up a yummy green juice. It was packed fill of the good stuff like apples, carrots, a load of spinach and a little bit of ginger and parsley. Then I added an avocado which I whizzed up with my stick blender, which made it super creamy and delicious.
I never like chucking the pulp out from the juicer, or even putting it in the compost – I would much rather eat it! So this time I made some vege patties, they were so easy and really tasty. I ate them with some Annabel Langbein Homemade Tomato Sauce and they were delicious!!
To make the patties I just used:
- 2.5 – 3 cups of vege juicer pulp
- 1 onion finely chopped
- 2 eggs
- 1 cup of grated cheese
- 2 tsp buillion (you could use beef or chicken stock)
Turn oven on to 200 C. Mix all ingredients together and make into patties. Place patties on olive oiled baking tray (I just pour a drizzle on and spread it around with my fingers.) Bake for about 30 mins, turning patties halfway.
I then dipped them in the Homemade Tomato Sauce, the kids loved them!!
- 3 x 400g cans chopped tomatoes
- 800g can plums, destoned and coarsely crushed
- ½ cup sugar
- ¼ cup worcestershire sauce
- 1 tsp salt
- 1 tsp fine black pepper
Combine all ingredients in a large pot and simmer for 15 minutes, stirring occasionally. Purée or strain. Store in a sterilised jar in the fridge for up to six weeks.