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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!