Pick 'n' Mix Vegetable Shreddies

Pick ‘n’ Mix Vegetable Shreddies

2013-09-24

Course: Dinner, Lunch, Snack

Servings : 6
Prep Time : 10m
Cook Time : 10m
Ready In : 20m

Sunday afternoon. The time when I peer into my fridge/pantry to find the weekly dregs, and wonder what I can do with them. My friends; the last carrot, rogue quarter pumpkin, and awkward potato I have been avoiding all week. I’m sure you’ve met them?

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.

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Ingredients

1 egg
2 tbs flour
2 tbs olive oil (for frying)
2 cups of 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. -

Recipe Comments

posted by Amanda on November 23, 2012

Made this tonight for the family dinner. Yummo and dead easy! To make it a more rounded dinner I served it with some bacon, avocado, tomato and sour cream.
After filling the frying pan with the first batch I realised there wouldn’t be enough for us all so I mashed a half can (200gm) of chickpeas in with it too.
Very good, thank you 🙂

Reply
posted by Rebecca on January 30, 2013

these worked out great! I used sweet potato, carrot, zucchini and corn. My aim was to keep some in the freezer for later but they ended up all getting gobbled up.

Reply
- posted by Allie on January 30, 2013
  
  Thanks Rebecca, shreddies don’t last long here either. Ax
  
  Reply
posted by Kelly on June 17, 2013

I love making these with a bit of grated cheese as well. also chopped ham or chicken even cold sausages mixed in taste great 🙂

Reply
- posted by Allie on June 17, 2013
  
  Great idea Kelly 🙂 Ax
  
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posted by Hayley on June 17, 2013

Nice to see a different take on an old fav dinner we had growing up! We made potato fritters with bacon, cheese, tomato and whatever else you fancied throwing in!

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posted by Jaana on October 2, 2013

Yum Yum. We took our 8.5mo on an OS trip for a couple weeks. These were really easy, convenient, & quick to whip up. my little man loved them!

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- posted by Allie on October 4, 2013
  
  We just did the same Jaana, great meal for when you’re on holidays Ax
  
  Reply
posted by Debra on October 13, 2013

I made these for my 21mo daughter tonight with pumpkin, carrot, mushroom, potato, corn and peas, and topped it with some avocado and homemade yoghurt. It tasted delicious!

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- posted by Allie on October 13, 2013
  
  Hi Debra, that sounds like a really delicious combination – YUM. Ax
  
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posted by Lucy on October 15, 2013

Made these yesterday, Oscar loves them!! 🙂

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- posted by Allie on October 16, 2013
  
  Yay, and they’re so easy so even better 🙂 Ax
  
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posted by Vicki on December 1, 2013

My 8 mo love zucchini slice, but apparently these are even better. He was stuffing them in his mouth at a rate of knots !

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- posted by Allie on December 1, 2013
  
  So funny, Vicki. Isn’t it nice when they are so enthusiastic about veggies? Ax
  
  Reply
posted by Heidi on December 12, 2013

Do you think you could add a can of tuna to these?

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- posted by Allie on December 18, 2013
  
  Hi Heidi, I think you could add tuna to these, that’s the great thing about them – very adaptable. You can also make tuna fritters which may hold the tuna a little better too – https://ohcooks.wpengine.com/recipe/baby-toddler-finger-food-tuna-melt-fritters/
  Thanks, Allie.
  
  Reply
- posted by Edwina on January 3, 2014
  
  I just tried these for my 15mo daughter, with pumpkin, carrot and zucchini. I tossed in some tuna and a bit of shredded pizza cheese as well. Delicious! She polished them off.
  
  Reply
  - posted by Allie on January 3, 2014
    
    Wonderful to hear, Edwina. Thank you 🙂 Ax
    
    Reply
    - posted by Melissa Frost on June 6, 2021
      
      I’d love to make these – but need to be egg free at the moment. What could I use to bind the mixture (also dairy free, nut free)?
      
      Reply
posted by Rita on January 29, 2014

I’m making these now for when hubs & our 17mo comes home & I just tried one super delicious!!!

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posted by Margie Gibbons on February 12, 2014

Can these be made ahead of time and stored in the fridge?

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- posted by Allie on February 12, 2014
  
  Hi Margie, you could make the mixture ahead of time but these are best fresh so they are nice and crispy! 🙂 Ax
  
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posted by Lauren on March 3, 2014

Would this recipe be suitable for freezing? Due to time constraints I cook all my daughters food in advance.

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posted by Rebecca on March 25, 2014

Hi there, just wondering how long you can freeze these for?

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- posted by Allie on March 28, 2014
  
  These ones are best made fresh to keep them lovely and crisp!
  
  Reply
posted by Stacey on April 16, 2014

We have an egg allergy, what can we use in place of the egg?
Thanks

Reply
- posted by Jess on April 18, 2014
  
  Hi Stacey, please see below for a few ideas for egg replacer. I’m not sure any of these would suit the vegetable shreddies though. Would love to hear how you go if you try anything 🙂 Jx
  
  EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used; have you tried them? Do you know of any more?
  
  Bananas (1 ripe banana=1 egg)
  Apple puree (1 tbsp=1 egg)
  Egg replacer powder
  Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
  Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.
  
  Reply
posted by sana faizan on April 17, 2014

I also add some noddels in it and it will become a pefect lunch for my kidz

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posted by Rose on June 5, 2014

I also added 1/4 cup finely grated cheddar cheese into the mix and it’s yum! Thank you for sharing this recipe.

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posted by Ben on June 6, 2014

Anyone else tried a bit of mushroom and garlic as well? I added breadcrumbs too for a bit of added crunch!

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- posted by Jess on June 7, 2014
  
  I’ve added mushrooms to my standard sweet potato, zucchini and carrot combo and it’s delicious 🙂 Jx
  
  Reply
posted by Lexy Kirgan-Clarke on July 23, 2014

Can you freeze shreddies??

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- posted by Allie on July 30, 2014
  
  They are best fresh 🙂
  
  Reply
posted by Rekha on August 7, 2014

Hi
Love the grated cutlets
I use the water after the squeeze from grated veggies of choice in soups
I don’t use egg but use Garbanzo flour to hold tog and add a wee bit of garam masala for flovour!
The patties I roll in seasoned fine semolina!
Use very little oil to brown and finish the cooking in the oven!

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posted by Rebecca Rouse on October 9, 2014

My little 1 year old couldn’t wait till dinner and I found a potato and a zuchini (and an egg and some flour) and he demolished off the whole lot! Thanks again for wonderful easy recipes we love : )

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posted by Katrina on January 9, 2015

I just made these using chickpea flour and they were delicious! My three year old said they’re better than the other “freddos” I made (not sure why she’s named them that!!!) Had to fiddle with the amount of flour (they were a bit wet so added a lot more chickpea flour than the recipe) and I added garlic and mixed herbs too. My 10 months old loves them too, they make great finger food for him.

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posted by ShienEe on February 3, 2015

Hi,
What could I use instead of egg to bind? My LO may have an intolerance to egg (having it checked out) and would love to be able to make these for finger foods. I tried grated veggie with just cheese and that didn’t work!

Any ideas?

Thanks.

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posted by Aiya on June 15, 2015

My 12m old ADORES these! she piles them into her mouth so quickly and fills her little chipmunk cheeks I have to actually drip-feed them onto her tray. Thanks for the recipe 🙂

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posted by Bianca on June 21, 2015

Hi i was wondering what i could substitute egg with as i think these qould go down well with mr 16mth old but he has a reaction to egg.
But I’m trying to find new ways to get veggies in as he has become quite fussy thanks 🙂

Reply
- posted by Allie on June 23, 2015
  
  You could try a little more flour/water or milk to help bind?
  
  Reply
posted by Ali on June 26, 2015

Has anyone shredded apple and added it? Just curious if it still came out as good

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posted by april on December 2, 2015

we are grain free. can you use coconut flour?

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- posted by Allie on December 3, 2015
  
  That sounds OK but I haven’t done so myself. Let us know how you go! Ax
  
  Reply
posted by Sarah on May 7, 2016

I’m excited to try these but I’m a little confused on the steps. Are you mixing a beaten egg WITH the flour? Or is this like breading chicken where you have your egg in one bowl and the flour in a separate bowl….?

Thanks for the idea!

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posted by Rebecca on June 7, 2016

Thank for a great recipe. I made these for my teenage son for a snack. We are paleo so used tapioca flour and they worked a treat. Very yummy.

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posted by Monica on June 24, 2016

Ok maybe this is a silly question…. But how do you grate corn or peas??

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posted by Simmy on June 29, 2016

Do these freeze ok?

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posted by Shannon on October 2, 2023

5/5 stars!
I have been making these since my now 4yo was 6 months old and they’re still a fan favourite! Brilliant way to get veggies into my kids. I load it up with every veggie I can find (closer to 2.5 cups rather than the 2 cups the recipe says to use) plus some bacon or ham

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