Waste not ... Fruit juice pulp Tom Hunt
Homemade fresh juice is one of the best things I’ve ever tasted. It has a truly remarkable flavour, one of life and vitality. But it can also be costly and wasteful, mainly because the bulk of the ingredients – all that nutritious fibre – usually ends up in the compost. But what if we ate that fibre by turning it into a new ingredient to use in other recipes?
Every time I used to make juice, I’d cringe when I threw the pulp in the compost bin, so I devised a list of go-to dishes to use it up. Next time you make a juice, or are bold enough to ask your local cafe for a bag of spent pulp, try adding it to falafel mix, baking it into cakes, frying it in pancake batter, blending it into soups – or go to town and make this veggie burger. It’s a rather tasty bonus.
The pulp fiction burger
Mix 100g juice pulp (about two juices’ worth, ideally including red beetroot), 100g tempeh (shredded) or cooked beans (mashed), two tablespoons soy sauce, a teaspoon each of vinegar and smoked paprika, half a large onion (grated), a clove of garlic (grated), a tablespoon each of miso and wholemeal flour, and 25g crushed walnuts. Form into two round patties and refrigerate for at least two hours. Heat the oven to 220C/425F/gas 7. Fry the patties in an oiled, ovenproof frying pan on a medium-low heat, ignoring the temptation to move them. When the base starts to brown and form a crust (about five minutes), carefully flip over, then transfer to the oven for five to 10 minutes. Serve as you like in a bun or lettuce leaf with your favourite sauces and garnishes.