Ingredients
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1 cup of vegetable pulp (beetroot or carrot) leftover from juicing
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½ cup finely chopped red cabbage
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1 clove of garlic, crushed
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1/4 brown onion, chopped finely
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1 egg
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1 tsp tapioca flour
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2 TBSP potato starch
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Pinch of ground cumin
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Handful of fresh garden herbs (I like parsley and coriander)
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Pinch of sea salt and pepper
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2 TBSP coconut oil, for frying
Directions
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!
Recipe Note
These are gluten free and dairy free.