By nutritionist Daphne Duval

I came up with this burger recipe a few years ago, when I was working in a cafe that was serving apple and carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of homes. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with potatoes and beans to make vegan burgers.


  • 1 tin of black beans, drained and rinsed
  • 2 medium potatoes, cooked
  • 1-2 carrot, pulp or grated
  • 1-2 apple, pulp or grated
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 small handful of parsley, finely chopped
  • 1 teaspoon of ground cumin
  • Extra virgin olive oil
  • Salt and pepper
  • Optional spices: chilli, ginger, mustard seeds, turmeric, nutmeg, etc.
  • Optional veg: peas, mushroom (sauté in olive oil), celery, cabbage, etc.


  1. Pre-heat the oven to 180°C.
  2. Mash the beans and potatoes roughly using a fork. The final consistency should be sticky but don’t over-mash the beans as you want to still have some whole beans left.
  3. Add all the other ingredients and mix well.
  4. Shape the mixture into burgers and place in a lined oven tray, brushed with oil on both sides.
  5. Bake for about 15 minutes, until nicely brown but not too dry.

Optional: for extra flavours, sauté the onions in oil for 5 minutes. Add spices, sauté for another minute, and add the other veg. Cook for 5 minutes, let it cool down and then add to the potatoes and beans mixture.