Sarah McCready's Beetroot Pulp Patties
Each morning my kids and I make a fresh juice on our MOD Cold Press Juicer. The kid's love fruity juices and we generally take the pulp from the juice and add to our worm farm. Recently my son was asking what the pulp from the juice was so I decided to make these fritters to help teach him about food waste and how to use the whole vegetables when we are juicing.
Beetroot Pulp Patties (GF | DF) | MOD Appliances
Sarah McCready is an Australian mum of two, a Registered Nurse, as well as qualified Nutritionist and Naturopath. In her career, she has worked alongside one of Australia's leading integrated doctor, where Sarah managed his IV clinic and helped run his nutritional medicine programs.
After becoming a mother, her passion for children's nutrition developed and she is currently finishing her bachelor of clinical nutrition where she has specialised in pediatric nutrition.
Sarah uses her MOD Cold Press Juicer daily and has kindly shared one of her favourite recipes with us!
Follow Sarah's journey (and to get more amazing, nutritionally dense recipes) on Instagram at @nourishing_little_bellies
1 cup of vegetable pulp (beetroot or carrot) leftover from juicing
½ cup finely chopped red cabbage
1 clove of garlic, crushed
1/4 brown onion, chopped finely
1 tsp tapioca flour
2 TBSP potato starch
Pinch of ground cumin
Handful of fresh garden herbs (I like parsley and coriander)
Pinch of sea salt and pepper
2 TBSP coconut oil, for frying
Place all the ingredients (excluding the coconut oil) into a bowl and mix together with a spoon or your hands;
Place a pan over medium heat and add in the coconut oil;
While the pan heats up, use your hands to shape the mixture into patties and then place them straight onto the pan to cook;
They will go slightly brown and it will be easy to flip when they are cooked on one side.These are amazing with hummus or pesto!
These are gluten free and dairy free.