Easy Dinners, Healthy Snacks, Main Meals, Sides, Vegetarian

rainbow veggie shreddies

{gluten, dairy, soy and nut free. contains eggs}

We got home from holidays a few weeks ago and had nothing edible at home (besides 5kg of home grown passionfruit that Jack can’t eat…wahhh). There were a few {slightly floppy} veggies in the fridge, and a few eggs left. Chuck them together with flour and salt and you have a tasty and colourful meal!

The kids gobbled these up in a flash. I intended to freeze some but alas, my husband was peckish and the rest mysteriously disappeared. I’d recommend making a double batch, cooking and freezing leftovers.

They are super easy to reheat for a quick meal or pop into lunch boxes.

You could use any failsafe vegetables, throw in a couple of chopped brussel sprouts, perhaps come finely sliced leek or grated potato would all be great.

These would also be a-mazing smothered in hummus dip. You know it would!

Variations below for egg free and moderate sals.

If you make and like this recipe, let us know. Any variations or tweaks are also welcome as it helps our other readers too.

Shred you later,

Laura McDonald - Simply Failsafe author and creator

rainbow veggie shreddies
Recipe Type: Snack, Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
A great thing to stock your freezer with. Perfect for lunch boxes and snacks. Makes approx. 16 mini shreddies.
Ingredients
  • 1 large brushed potato, peeled and washed
  • 1 swede, peeled
  • 1 tbsp chives, chopped finely
  • ½ cup red cabbage*
  • 1/4 cup besan (chickpea) flour **
  • 3 free range eggs***
  • Salt
Instructions
  1. Grate the potato and swede and place in a large bowl.
  2. Add the chopped chives, red cabbage and any other root veg you like/are allowed.
  3. Stir the besan flour through and add a good pinch or two of salt.
  4. Whisk the eggs in a small bowl, pour into the veg mix and stir until it becomes a thick sort of batter.
  5. Cook in a non-stick frying pan on medium heat with rice bran oil until golden and flip. Drain on paper towel^
  6. Sprinkle on a pinch of salt if desired and enjoy!
Notes
*variations on the strict elimination diet: you could add chopped spring onion, crushed garlic, shredded brussel sprouts or any type of cabbage you like.[br][br]moderate sals: you could add/replace with grated carrot, sweet potato, zucchini, peas or parsnip.[br][br]**besan (chickpea) flour: I like using besan flour for savoury cooking as it adds a robust ‘nutty’ flavour from the chickpeas. You could try using any other gluten free flour like buckwheat, rice or arrowroot but may have differing results.[br][br]***egg replacement: you could try using Orgran egg replacer. 1 tsp of Orgran egg replacer mixed with 2 tbsp of water for each egg. I haven’t tried this method, so if you do use it, I would love feedback. Thanks![br][br]^Make a double batch and freeze any extras between baking paper so they don’t freeze together. They can be reheated quickly in a pan or defrosted and eaten cold.

 

2 thoughts on “rainbow veggie shreddies”

  1. Just made these with GF orgran flour and they worked. I used 3-4 Tbs as the mix was a bit wet. Great way to use up veg. Thank for the recipe

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