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!
3large carrotswashed (no need to peel) and sliced into batons
¼tspsalt
¼tsppepper
3tbspsoured cream
3tbspfresh salsa
1large ripe avocadostone removed, one half sliced, the other half chopped into chunks
1small red onionpeeled and thinly sliced
1mild red chillisliced
small bunch fresh corianderroughly torn
Instructions
Preheat the oven to 200C/400F (fan). 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.
1 large egg, 2 tbsp cold water, 70 g (2/3 cup) grated parmesan cheese
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.
3 large carrots, ¼ tsp salt, ¼ tsp pepper
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.
3 tbsp soured cream, 3 tbsp fresh salsa, 1 large ripe avocado, 1 small red onion, 1 mild red chilli, small bunch fresh coriander