Juice Pulp Fritters with Peanut Sauce

Make the most of juicing leftovers with these plant-based Juice Pulp Fritters, served in brown rice buddha bowls and drizzled with peanut sauce.

This post is sponsored by Annie Chun. All opinions are my own.

In honor of Earth Day, my friends at Annie Chun asked me to come up with a zero waste inspired recipe. I’ve always wanted to create something out of the vegetable scraps left over from juicing, so lo and behold, say hello to these Juice Pulp Fritters.

a bowl of vegetable scraps

I’m serving these juice fritters over brown rice buddha bowls with red cabbage, carrots and avocado. Annie Chun’s Thai Style Peanut Sauce is what brings this dish together. This thick, rich, gluten free sauce is made with simple ingredients and is perfect for dipping, drizzling and & grilling.

a bottle of peanut sauce with fresh vegetables and uncooked brown rice

Why these Juice Pulp Fritters are so good

  • They’re very easy to make, not to mention super versatile- use whatever vegetables are going into your glass of fresh squeezed juice!
  • These fritters are a great way to keep those vegetable scraps from going to waste, making this a sustainable recipe that will also help you stretch your dollars!
  • Since these fritters are packed with vegetables, they are incredibly nutritious.
  • They taste amazing too, thanks to the addition of onion, fresh cilantro and turmeric.
vegetable patties on a baking tray

How to make this recipe

To make the juice pulp fritters, combine all of the fritter ingredients in a bowl. Then measure out the patties using a 1/4 cup measuring scoop as a guide. Make sure to press the patties firmly until they are tightly packed, letting any extra moisture drip out.

Then melt coconut oil in a large preheated skillet over medium-high heat and place 3-4 fritters in the pan. Cook for about 4 minutes per side, flipping once, and repeat with the remaining fritters.

Lastly assemble the buddha bowls with cooked brown rice and fresh vegetables such as red cabbage, carrots and avocado. Top them with a few fritters and finish off the dish with a generous drizzle of peanut sauce. You could also serve it on the side for dipping.

Juice Pulp Fritters with brown rice and avocado

Variations

Don’t worry if you do not use the exact vegetables listed in the recipe for your juice. Any vegetable that produces pulp and cooks down well should work. Other vegetables that may be substituted include celery, ginger, baby spinach and swiss chard!

Buddha bowl with juice pulp fritters and peanut sauce

More delicious plant-based recipes

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make these Juice Pulp Fritters, please share it using the hashtag #LePetitEats!

5 from 1 vote
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Juice Pulp Fritters with Peanut Sauce

Make the most of juicing leftovers with these plant-based Juice Pulp Fritters, served in brown rice buddha bowls and drizzled with peanut sauce.

Course lunch, Main Course
Cuisine Gluten-free, healthy, Vegan
Keyword Asian rice bowl, brown rice bowl, vegan bowl with rice
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 223 kcal
Author Denisse

Ingredients

  • 2 cups vegetable pulp such as carrot, beet and kale, excess liquid squeezed
  • 1/2 cup onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 flax or chia egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon teaspoon turmeric
  • 3 tablespoons coconut oil

For the buddha bowls:

  • 1 cup cooked brown rice
  • 1 avocado sliced
  • ½ cup purple cabbage thinly sliced
  • Cilantro leaves for garnish
  • Black sesame seeds for garnish
  • Annie Chun’s Japanese Style Peanut Sauce for drizzling

Instructions

  1. In a large bowl, combine all of the fritter ingredients and mix well.

  2. Using a 1/4 cup measuring scoop, scoop out the mixture, pressing down to make sure it's packed and letting any extra moisture drip out .

  3. Melt coconut oil in a large preheated skillet over medium-high heat and place 3-4 fritters in the pan. Cook for about 4 minutes per side, flipping once. Repeat with remaining fritters, adding more coconut oil to the pan if necessary.
  4. Divide brown rice into four bowls. Top with 2-3 fritters, avocado carrots and red cabbage. Drizzle peanut sauce on top and garnish with cilantro and crushed peanuts. Serve with lime wedges.

Recipe Notes

Don’t worry if you do not use the exact vegetables listed in the recipe for your juice. Any vegetable that produces pulp and cooks down well should work. Other vegetables that may be substituted include celery, ginger, baby spinach and swiss chard!

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