Loaded Mexican-Style Carrot Fries
A lighter alternative to those crisps and dips - try my loaded Mexican-style carrot fries! A great party food, snack or lunch. Vegetarian and gluten free!
Servings 2 Servings
Ingredients
- 1 large egg lightly whisked
- 2 tbsp cold water
- 70 g grated parmesan cheese
- 3 large carrots washed (no need to peel) and sliced into batons
- ¼ tsp salt
- ¼ tsp pepper
- 3 tbsp soured cream
- 3 tbsp fresh salsa
- 1 large ripe avocado, stone removed, one half sliced, the other half chopped into chunks
- 1 small red onion peeled and thinly sliced
- 1 mild red chilli sliced
- Small bunch fresh coriander roughly torn
Instructions
- Preheat the oven to 200°C/400°F. Line a baking tray with parchment or a non-stick silicone mat.
- Mix the egg and water and place in a shallow dish. Place the grated parmesan in another shallow dish.
- Roll the carrot batons in the egg, then in the parmesan. Arrange on the baking tray so the carrots aren’t touching. Sprinkle on the salt and pepper and place in the oven for 15-20 minutes, turning once until dark golden brown.
- Remove the carrots from the oven and arrange on a plate or board. Top the carrots with the sour cream and salsa, then arrange the avocado slices and chunks, red onion slices, red chilli slices and fresh coriander on top. Serve immediately.
Notes
Nutritional Information is per Serving.
Nutritional Information
Calories: 455kcal | Carbohydrates: 28g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 1137mg | Potassium: 1109mg | Fiber: 11g | Sugar: 10g | Vitamin A: 16380IU | Vitamin C: 52.4mg | Calcium: 483mg | Iron: 2mg
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