Root-Veg (pulp) Latkes

Latkes are traditionally potato pancakes, and this is a healthy variation.  This recipe makes use of the leftover pulp from juicing root vegetables, and is adapted from a recipe found on the Reboot with Joe website.  The juice recipe is below, as well.


  • rootveglatkes31 red onion, minced
  • 1/2 cup chopped parsley
  • 2 T chia seeds
  • 2 garlic cloves, minced or crushed
  • 1/5 t sea salt
  • 1 t cumin
  • 1/4 t thyme
  • 1/4 t cinnamon
  • 1/8 t cayenne
  • 2-3 T kalamata olives, minced (optional)
  • 2 eggs or 3 flax eggs
  • Roughly 2 cups juicing pulp (from recipe below)


  1. If using flax eggs, combine 3 T flax seed meal with 9 T (just over 1/2 cup) hot water, stir and set aside
  2. If pulp has any “chunks”, run the mixture through a food processor to break them down.
  3. Combine everything except eggs and pulp in a large bowl and mix thoroughly
  4. Add pulp and mix thoroughly
  5. rootveglatkes2Add eggs and mix thoroughly, mixture should stick together (add additional water if it’s still too dry)
  6.  With hands form about 16 2″ latkes
  7. Add oil to a large frying pan and brown latkes over medium heat, roughly 5 minutes per side
  8. Transfer latkes to a baking sheet and bake at 400 until heated through, about 5 minutes per side

Root Veg Juice

Put the following items through the juicer and save the pulp.  Makes roughly 16 oz of juice and 2 cups pulp.

  • 1 large sweet potatoes, peeled
  • 1 large beet
  • 1 parsnip
  • 1 large carrot
  • juice of 1/2 lemon (optional)

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