If you’ve been following me for a while you know by now that my juicer and I is a real love affaire. I swear by my morning green juice. It’s the first thing I have in the morning, before coffee, tea, food, anything. If you know me at all you probably also know that there are few things I dislike more than food waste. I’ve therefore been on the hunt for something to make with my leftover green juice pulp.

With some trial and testing, I’ve finally discovered something that I love so much, that I’m willing to have it daily as a way of using up my daily pulp. Enter: Celery Pulp Fritters. Just to clarify, these fritters can be made with the pulp of any green juice. My juice is currently a mix of celery, cucumber, lemon, coriandre & mint - and it works just as perfectly with this pulp as with plain celery pulp.

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Method:

Chop the juice pulp on a cutting board to make sure there are no big pieces
Add in the remaining ingredients (except for the olive oil) and mix (the mix should be quite runny)
Heat up a pan with olive oil
Use your hands to make burger sized patties of the pulp mix (about 3-4 depending on the size) and place them in the pan on low/med heat
Cook until a spatula can be easily slipped under the fritter and flip
Serve on a salad, with a side of veggies or plain with a tbsp of soy yogurt or a drizzle of chilli sauce on top.

INGREDIENTS:

Pulp of one juice (approx. 3/4 cup of pulp)
1 egg
1 stalk of dill (optional)
1 spring onion stalk (optional)
1 tsp mustard (optional)
Salt & Pepper (plus any other spice)
1 tbsp of olive oil

* The only “necessary” ingredients is the pulp and the egg. The rest is completely optional and up to you. Add any herb or spice you wish. Sometimes I add garlic powder, sometimes I trade the mustard for pesto. It’s a great way to use up anything left in the fridge.