These are a very interesting texture, almost like firm tofu. I believe I added a bit more carrot than the recipe called which most likely caused the texture. Regardless of that I will definitely make these again because they are a great way to use up zucchini and carrot pulp from juicing. (Which also helps remove the liquid from the veggies too). I don’t think I will add the carrot “sprinkle” on top next time and may toss in a some diced bell peppers or broccoli as well.
