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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


  1. Grate two zucchini, salt, strain and squeeze dry.
  2. Add remaining ingredients and mix together well.
  3. Let sit for twenty minutes.
  4. Form into small flat parcels packing firmly and put in fridge for an hour.
  5. Shallow fry in hot olive oil.
  6. 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.

With my last batch the sauce was leftover potatoes, eggplant and tomatoes. Puréed and seasoned. Chopped walnuts folded through.


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


  1. 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)
  2. Add mince and cook on high, turning constantly until browned/cooked
  3. 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. 


Catherine's Slaw 

I had 1/2 red cabbage, kohlrabi and white beetroot staring at me from inside the  crisper that desperately needed eating so I made slaw, of course.
The kohlrabi is a totally new vegetable for me and it added a wonderful crunch to the slaw. Personally I think the home-made sauce really enhances the flavours of the vegetables.


Cabbage, carrots, kohlrabi, beetroot, shallot (or red onion or spring onion or omit), all thinly sliced 


2 tbspn rice vinegar
2 tbspn soy sauce
2 tbspn honey
1 tbspn toasted sesame oil
1 tbspn ginger - chopped finely or minced
1 clove garlic - chopped finely or minced
Combine and stir/shake well
I add the sauce just before serving and top with fresh herbs from the garden (this week was basil and chives) and sprinkled with sesame seeds (toasted if you can be bothered) And I served it with the fantastic Rosa Ridge chicken wings.


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