Vegetable Patties with Caper Aioli

Last time I did a juice fast I saved some of the pulp from my vegetables and froze it. They make a great base for Vegetable Patties. This is a variation on Ani Phyo's "Save the Salmon Patties".

Vegetable Patties

Ingredients

2-3 cups of vegetable pulp (I had mainly carrot with a bit of zucchini, spinach and apple)
1 cup GF bread crumbs
1 onion, chopped
2 Tbls Dulse Flakes (these are made from seaweed and add a slight fishy taste)
2 egg replacers
2 Tbls olive oil
oil for frying


Method

In a large frying pan heat oil on medium and saute onion until clear.
Remove from heat and allow to cool.
Clear the frying pan and add a layer of frying oil and heat on medium/high.
In a large mixing bowl add vegetable pulp, breadcrumbs, onion, dulse flakes, egg replacers and olive oil and worth through with hands.
Take a chuck of the mixture in your hands and roll into a ball (smaller is less likely to fall apart when frying) and gently place in hot oil. Squash ball down with spatula.
Repeat to fill the frying pan, allowing a bit of space between each pattie.
Fry for a minute or two and then gently turn over. They should be golden and crispy on the outside.
Fry the other side then place on some paper towel to soak p excess oil.
Repeat steps until mixture is finished.
Serve with Caper Aioli.


Caper Aioli
(one serving)

Ingredients

2 Tbls vegan mayonaise
1 clove garlic, crushed
1 tsp lemon juice
1 Tbls capers, chopped


Method

In a small bowl whisk all ingredients together and serve.