'One-Handed Cooks' author Allie Gaunt shows off how to make vegetable shreddies!

Introducing our new weekly video series, Feeds for Fussy kids. Dinner time often feels like an uphill battle for parents who just want the best for their children, but our Practical Parenting experts will show you how to simplify mealtime with dinner that will not result in disaster!

WATCH: This week we're presented with author of One Handed Cooks Allie Gaunt, who shows us how to make simple Vegetable Shreddies:

"I’m going to show you how to cook simple, healthy and clever recipes that’ll make food fun and nourishing for your children, even for the fussy ones," Allie tells the camera about the Vegetable Shreddies.

"It’s a great recipe for the end of the week when kids are a bit restless and you don’t have much left in the fridge.

"All you need are some vegetables, anything you want, maybe it’s the last carrot in your fridge, the rogue quarter pumpkin, and awkward potato."

"Today i’ve got carrot, zucchini, corn and peas. You’ll also need eggs, flour, and some oil."

Allie goes through step-by-step how to make the simple recipe.

"Once your happy, drain the shreddies on a paper towel and serve. 

"My eldest, Harry likes his topped with a bit avocado. Delicious!"

See the recipe below:

NOTE: YOU CAN USE ANY VEGGIES YOU LIKE 

Ingredients

• 1 egg
• 2 tbs flour
• 2 tbs olive oil (for frying)
• 2 cups of grated vegetables (see pick 'n' mix options)

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.