• Oil
• ½ cup chopped onions
• 1 cup shredded carrots
• Salt to taste
• Black pepper to taste
• 2 cups vegetable/fruit pulp (left over from juicing)
• 1 can red kidney beans
• 2 cloves garlic
• 1/4 teaspoon turmeric
• 1 teaspoon paprika powder
• 1/2 teaspoon cinnamon
• 1 teaspoon 7 spices powder
• 1/2 teaspoon cumin
• 3 tablespoon flour

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onions, garlic, veggies pulp and cook about 6 minutes. Roughly crush the kidney beans and added to pot followed by carrots, and add all the spices. Season with salt and pepper.

Place pulp in a bowl to cool down. In a separate bowl mix flour, black pepper, salt. Now take some mixture into your palm and start forming it into a patti shape. Then take the patti into flour bowl and coat both sides. Drizzle olive oil into a pan and place the patti to fry.  Fry them in a skillet a few minutes on each side until golden brown. These patties can also be frozen for later serving. Once fried serve hot with ketchup.

RECIPE COURTESY BY GRATIFY COOKING