Veggie Shredders

Veggie Shredders


Servings 24
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.8 based on 4 ratings.


  • 2 Zucchini (grated)
  • 2 Carrots (grated)
  • 1 Potato (medium)
  • 100 g Green Beans
  • 1 Spanish Onion
  • 100 g Bacon (diced)
  • 1 cup Grated Cheese
  • 1 Egg
  • 1 cup Vegetable Stock
  • 2 cups Dry Pancake Mix we used Pancake Parlour mix
  • Salt And Pepper to season

Nutrition Information

Qty per
13g serve
Qty per
Energy 25cal 198cal
Protein 0.48g 3.75g
Fat (total) 0.34g 2.67g
 - saturated 0.1g 0.77g
Carbohydrate 0.23g 1.81g
 - sugars 0.22g 1.72g
Dietary Fibre 0g 0g
Sodium 23mg 179mg

Nutritional information does not include the following ingredients: Zucchini (grated), Carrots (grated), Potato (medium), Spanish Onion, Bacon (diced), Salt and Pepper

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Veggie Shredders are one of my kid’s favourites. And they are packed with sneaky veggies in disguise which makes them a massive win in our house. Veggies shredders are not only easy to make, but a perfect lunch, dinner or snack option to get rid of those leftover veggies from last night You can add, leave out or swap veggies with whatever you have in your fridge. I always spend Sunday afternoons checking  the crisper to see what I can shred and cleaning the fridge before it starts growing it’s own colony. That’s one of the great things about veggie shredders – they work with just about any veggie out there! If you can shred them, you can add them.

And this is why Veggies Shredders are our third featured recipe in our Food Waste Challenge series.

Thanks to our partners at GLAD, we’ve come up with 12 extra-amazing recipes designed to help you reduce your food waste and show you the naked truth about how packaging can help you waste less food. The best way to prevent your veggies from turning is to store them correctly from the start. Setting aside a few extra minutes when you get home from with your shopping to wrap, shred and store your veggies in your crisper means they will stay fresh in the fridge for longer.

You can view all the recipes and collect the Recipe Cards, packed with great hints on proper food storage, freezing methods and tips on meal preparation and more!

Veggie SHredders | Stay at Home Mum


  1. Place stock, egg and pancake mix in a bowl and whisk together, allow to sit for 10 minutes.

  2. Grate zucchini, carrot, sweet potato, potato in large bowl.

  3. Slice beans and spanish onion, add to veggies.

  4. Now stir through cheese and pancake mix.

  5. Season with salt and pepper and stir through until all ingredients are well combined.

  6. Heat electric frypan to medium heat (7)

  7. Place egg rings in pan and spray pan with oil.

  8. Spoon 1 heaped tablespoon into each egg ring- this will give you a nice high fritter and makes it easier to flip.

  9. After a few minutes flip your veggie shredder remove egg ring and reduce heat to 5.

  10. Place lid on and allow to cook for a further 5 minutes. This way each side will be golden brown and cooked through without burning.

  11. Increase the heat to 8, remove lid and crisp the outside for 2 minutes each side. Continue cooking until all mix is used.

  12. Fruits and veggies are the most common items in the fridge that go to waste. At the end of the week Sunday is a great day to investigate what's left in your crisper and make your shredders. Start grating now and never throw that pesky half a carrot or zucchini out again.

  13. Veggie Shredders can be frozen up to six months. Make a bunch now and freeze for later in Sandwich size GLAD Snap Lock Bags. They store four shredders perfectly and are thicker than standard freezer bags helping prevent freezer burn for longer.

  14. Get organised and reduce the risk of your veggies going off with adequate storage of your veggies from the start. Set aside a few minutes after your weekly shop to grate them and store them in GLAD Snap Lock Bags, ready for salads, slices, meat patties, sauces and much more!

  15. Using up your Leftover Veggies

  16. Freezing Right

  17. Meal Planning

About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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