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Pick ‘n’ Mix Vegetable Shreddies
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| Pick ‘n’ Mix Vegetable Shreddies Course: Dinner, Lunch, Snack Servings : 6 Prep Time : 10m Cook Time : 10m Ready In : 20m Problem solved – make vegetable shreddies, because they are gooood. Avoid using too much oil, use a great non stick pan and keep the heat on medium so they don’t burn. The littlies will love ‘em. Harry had his for lunch with avocado on top, but they would go really well as a side to compliment whatever meat you’re having for dinner. Pick ‘n’ mix veggie ideas › Carrot › Onion › Potato› Zucchini › Corn › Sweet potato› Squash › Parsnip › Peas Tip: Squeeze the juice out of your grated veggies before adding to the egg mixture. Tip: Depending on which veggies you use, you might need to cook these on a lower heat for at least 10 minutes either side i.e. pumpkin tastes a bit strange when raw. Ingredients | |
| 1 | egg |
| 2 tbs | flour |
| 2 tbs | olive oil, (for frying) |
| 2 cups | grated vegetables, (see pick 'n' mix options) |
Method
Step 1
Mix the grated veggies, flour and egg in a bowl.
Step 2
Heat the oil on a non-stick frypan and place dollops of the mixture on the hot pan, flatten using a spatula.
Step 3
Cook for a few minutes each side until golden and crispy, then drain on a paper towel.
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