cols-kitchen's Profile

Hi all, this is my first comment here.
Regarding using juice pulp, I have started to use it to make rissoles. When I juice I end up with a blend of about 3 cups of pulp from carrots, apples, mixed citrus and sometimes a little ginger & beetroot, so I mix it in with 2 kilos of good quality beef mince that makes terrific rissoles. I have read that there is no value in the pulp after it comes out of my cold pressed juicer, I disagree. It saves me using bread crumbs and they have a delicious citrus tang, cheers