Waste not ... Fruit juice pulp Tom Hunt

The Guardian - Feast - - News -

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.

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