Do you juice? I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your personal preference. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.
Ingredients:
Equal amounts of fresh carrot pulp and cooked brown rice. This is also a good way to use up leftover cooked rice. It should look something like this. I didn’t measure exact amounts, but this looks like about 2 cups of each which yielded 8 burger-size “crab” cakes.
1 cup finely chopped mixed sweet red and green peppers
1/2 finely chopped onion
1 – 2 cloves pressed garlic
1 – 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste
1 1/2 tsp. Old Bay Seasoning
1 sheet Nori (sea vegetable), cut into small flakes
1 – 2 egg substitute (I used Ener-G Egg Replacer). Instead of mixing the Egg Replacer with water I mixed it with carrot juice.
And finally, Italian seasoned bread crumbs (enough to hold it all together when molded into cakes)
Procedure:
Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval or round shaped patties (round if you are serving them on a bun), about 3/4 inch thick. Wetting your hands during this process helps keep the mixture from sticking to your hands.
Fry patties, several at a time, in a large lightly oiled, heavy frying pan. I use grapeseed oil or light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). You can also bake them on a prepared pan in a 400 degree oven for about 30 minutes, brush cakes lightly with more oil, and turn once. (Baking is easier because it doesn’t require your full attention, but the cakes will be slightly less firm.) Today I baked them on a parchment lined pan after brushing both sides with grapeseed oil. Baked or fried, these are delicious!
Serve these imitation seafood treats with a sauce made from Vegenaise and bottled horseradish or ketchup mixed with horseradish. Make it as tangy as you like.
A yummy departure from the typical veggie burger. Enjoy!
Vegtutor's Weblog 
These sound really great. Another excuse to pull out the juicer!
Definitely–Use that juicer!
Any other recipes like this for carrot pulp?
I do have some more carrot pulp recipes (it just seems too good to simply compost or throw away, so I’m always trying to do something useful with it). You can always add some to veggie burgers, soups or stews. Recently I’ve been making flax crackers in the dehydrator, and have found that carrot pulp is a simple variation that adds fiber, nutrition, and color. I will post more carrot pulp recipes soon.
Some great ideas for using carrot pulp!
Will try this idea.
Another great ingredient to add to this recipe is a nori sheet snipped into tiny shreds — makes it taste even more like crab cakes 🙂
This sounds absolutely delicious! I’m definitely going to try it. Could you give me some kind of estimate on how much rice/carrot pulp works with the other amounts (1-2 cloves garlic, etc.)? I don’t need exact measurements, but some rough guess would be helpful. (Where on a scale of 1/2 cup to 5 cups, say?) Thank you for posting this!
I usually make 2 servings of carrot juice at a time (about 1 1/2 – 2 lbs. of carrots), so that is the amount of pulp I use each time. Then I add what looks like an equal amount of cooked brown rice. I never measure, just eyeball it. I hope that helps. After everything is in the bowl and mixed together you can taste it and add more garlic or seasoning if you like.
When I make carrot juice, I make 2 gallons at a time and can it. I have 8+ lbs of pulp. I have no clue how much pulp you get from 1 1/2 – 2 lbs of carrots. Again we ask, is it closer to 1/2 a cup or a couple (8 oz measure) cups?
Please don’t stress over the amount of carrot pulp. I never measure. As long as you have an equal amount of carrot pulp and rice it will be fine. Try 2 cups carrot pulp and two cups rice (that’s just an estimate, but a good place to start). You can taste it before you start frying and then add more seasoning if you desire. PS — You can your carrot juice…in a boiling water bath? But, then it’s dead.
This article is in fact a pleasant one it helps new internet viewers, who are wishing for blogging.
I don’t see any comments from people who tried this recipe and like the results. Except, sort of, from the person who snips shreds of nori sheets into the recipe to make it “taste even more like crab cakes.”
I would like to try this recipe, but has anyone else besides the nori person?
Do you mean that my comment has not yet been approved by a moderator who will judge whether it is OK to print as is? Or do you mean my comment was immoderate and needs to sound more positive? I really feel quite positive about the possibility of trying this recipe, but don’t want to waste time and $$ if only the creator and the nori person like it. Recipe creators can develop strange tastes. That’s what my spouse says about mine.
Oh, Al — try it! You won’t waste much $$ on this, and you’d be tossing the carrot pulp anyway 🙂
Well Done! The texture is EXACTLY like a crab cake. The flavor evokes a crab cake. You know it isn’t, but you can’t figure out what it is either. So it is an intriging little amuse bouch. I would make these again. Might even shape them into “crab balls” to serve as appetizers at a party.
I noticed that a lot of people have posted that the recipe looks good, but they haven’t tried it yet…I just wanted to stop by and say that I have made this several times now, and it is a HUGE hit! Everyone I served them to absolutely raves about them, (and some of these folks are not exactly big on trying crazy, healthy foods!) Thanks for the great idea!
BTW, I did add a few sheets of nori, shredded into small pieces. And I served with a sauce of Vegenaise, Old Bay Seasoning, and lemon juice.