What to do with your left over veggies
We asked our customers to share their favourite ways of using up their left over veggies and here are some great ideas you might like to try.
Carey's Leftover Fritters
- 2 zucchini
- 2 cups of left over vegetables, chopped
- 1 cup fresh leafy herbs (coriander, parsley, mint, basil or rocket), chopped
- 1 garlic clove, chopped
- 1 tsp ginger, chopped
- 2 cups chickpea/coconut or self raising flour (experiment as they all work well)
- 1 egg
- Grate two zucchini, salt, strain and squeeze dry.
- Add remaining ingredients and mix together well.
- Let sit for twenty minutes.
- Form into small flat parcels packing firmly and put in fridge for an hour.
- Shallow fry in hot olive oil.
- Serve plain or with a herbed yoghurt.
If you still have leftover vegetable, whizz them up and add tomato paste to make a sauce. Or whizz them up and add to thick Greek yoghurt. Season the sauces with lemon juice, salt and pepper to taste.
Carmel's Cabbage Roll Soup
This is a meal in itself and is very thick, hearty and filling. It also freezes well in portions for a quick meal when time is short. Just heat on medium in the microwave.
- 1 onion, coarsely chopped
- 3 cloves minced garlic (3 teaspoons)
- 500g mince (chicken or beef)
- 1/2 cabbage washed, sliced and coarsely chopped
- 1 cup chopped veg (carrot slices, sliced celery, cauliflower florets, sliced mushroom etc)
- 1 cup beef or chicken stock
- 2 cups water
- 2 x 400g cans diced tomatoes
- 2 bay leaves
- pinch salt
- 1/2 tsp oregano
- black pepper
- 1/2 cup uncooked basmati rice
- Soak rice for 15 mins, drain and rinse, set aside. In a large pot, saute onions and garlic in oil on low for 10 mins until translucent (cook mushrooms at same time if using them)
- Add mince and cook on high, turning constantly until browned/cooked
- Add all vegetables and mix to combine. add remaining ingredients, stir and bring to boil. reduce heat and simmer in covered pot for 30 mins.