Put that leftover vegetable pulp to good use with these savory quinoa cakes, packed with flavor and protein. These cakes are great on their own, served with tartar sauce or aioli, or as a veggie burger patty between slider-sized buns. A pulp mix of starchy root vegetables such as carrots, beets, or sweet potatoes, with some added fruit (such as apples) is the best foundation for this recipe. When saving leftover pulp for later use, remove any inedible skins, cores, or seeds from the fruit or vegetables prior to juicing.
- 4 large eggs
- 1 cup quinoa (rinsed and cooked according to package directions, about 3 cups cooked)
- 2 cups vegetable pulp
- 1 cup panko breadcrumbs
- 1 onion (large, finely chopped)
- 4 garlic cloves (minced)
- 1/3 cup fresh parsley leaves (packed, chopped)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces goat cheese (crumbled)
- 1/3 cup olive oil (divided)
- Preheat oven to 250ºF.
- Whisk eggs in a large mixing bowl. Add quinoa, vegetable pulp, breadcrumbs, onion, garlic, parsley, salt, and pepper and mix until incorporated. Fold in crumbled goat cheese.
- Form into 1/2-inch thick patties using 1/4 cup of quinoa mixture per cake. To ensure even sizing, tightly pack into a lightly oiled measuring cup. Arrange on a lightly oiled plate and repeat with remaining quinoa mixture. Refrigerate cakes for 15 minutes before cooking.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. When oil begins to shimmer, gently lay cakes into the skillet, taking care not to overcrowd the pan. Cook for 4 to 5 minutes per side or until golden brown and crispy. Transfer to a baking sheet and place in the oven to keep warm while you cook the remaining cakes, adding more oil to the pan as needed. Serve warm.