Carrot dippers


a Serves 2-4

4-6 carrots, peeled
100g panko breadcrumbs 60g flour
1 egg
Salt and black pepper
1 tbsp vegetable oil

For the garlic and lemon dip:

4 tbsp mayonnaise
1 garlic clove, crushed
Handful of fresh parsley, chopped 

Juice of 1 lemon

  1. Cut the carrots into roughly finger-sized batons. Steam or boil for 5-7 minutes until cooked about two thirds of the way through. Remove the carrots and pat dry. Allow to cool.
  2. In a small bowl, combine all of the ingredients for the dip. Set aside.
  3. Meanwhile, place the flour in a shallow bowl and season with salt and pepper. Beat the egg in a second bowl and place the breadcrumbs in a third.
  4. Dip the cooled carrots in the flour, then the egg and finally the breadcrumbs.
  5. Heat the vegetable oil in a large pan over a medium-high heat and cook the carrot dippers for 3-4 minutes per side until golden brown.
  6. Serve the crispy carrot dippers with the garlic and lemon dip.

Per serving

315kcals, 15.6g fat (2.6g saturated), 37.5g carbs (4.5g sugars), 7.3g protein, 3.3g fibre, 0.286g sodium