$3.50 per serving
Mangoes from Mom’s friend’s backyard, in-season raspberries and sweetened coconut shreds.
You’re probably not so interested in the fruit salad, but curious about those carrot burgers up there. Gosh, this recipe has been with me since college, and it’s not even a recipe, its just a…thing…in my head. I was all about juicing in college and bought my very own used GREEN Champion juicer, (which is still working perfectly for me today.) I juiced carrots almost daily back then, so I had a lot of leftover carrot pulp. This pulp is what the juicer casts off as fine, dry grounds. You can sprinkle it on salads or just toss it into whatever you’re cooking to add nutrition and it will practically disappear. My favorite use for it is carrot burgers.
If you aren’t the proud owner of a juicer, I dont know how you can obtain proper dry carrot pulp. I can assure you that shredding or pureeing carrots will not work, as they are too wet. Maybe find a juicing friend? Or just use this as an excuse to buy a juicer. Champions are good, and old-school. I’ve also heard people swear by their Breville juicers, which are more modern and stylish.
Carrot Burgers, serves 2-4:
- 2 cups carrot pulp
- 1 small, finely chopped spanish onion (as you can see in the photo, mine weren’t chopped finely enough.)
- 2 large cloves garlic (you’ll need a mincer)
- 3 tbs olive oil
- 1 tbs ground flax
- salt/pepper to taste
- wheat flour for dredging or panko bread crumbs
- Combine carrot pulp, 1 tbs olive oil, onion, salt and pepper in a bowl and mix well.
- Make your “flax egg” by whisking 1 Tbs ground flax with 1 Tbs water in a small dish until viscous.
- Place remaining olive oil in pan, mince garlic into the pan and heat until garlic starts to brown.
- Once garlic starts to brown, remove it, take pan off heat and add to the carrot mash, mix well until garlic is evenly distributed.
- Then add “Flax egg” to carrot mixture and continue to mix thoroughly.
- Form carrot mixture into firm patties, heat the skillet again, thee should be plenty of oil left in there.
- Coat patties with flour or panko breadcrumbs and fry in skillet until lightly browned on both sides.