for 4 person

To bread the carrots

600 g	Küttiger carrots (Pro Specie Rara), cut lenghtways into slices approx. 1 cm thick
	salted water, boiling
1 ½ dl	oat drink or water
70 g	white flour
1	garlic clove, squeezed
100 g	panko breadcrumbs or regular breadcrumbs
1 tbsp	hot curry powder

Vegan mayonnaise

50 g	sunflower seeds, roasted
¾ dl	water
½ dl	sunflower oil
1 tbsp	white balsamic vinegar
2 tbsp	chives, finely chopped
½ tsp	salt
a little	pepper

To fry the carrots

	oil, for frying
a little	sea salt

How it's done

To bread the carrots

Cook the carrots in boiling salted water for approx. 5 mins., drain well and pat dry. Whisk the oat milk, flour and garlic in a deep dish. Mix the panko breadcrumbs and curry powder in a shallow dish. Toss the carrots in the oat milk & flour mixture, then in the breadcrumbs, pressing firmly on the crumb coating.

Vegan mayonnaise

Blitz the sunflower seeds in a food processor. Pour in the water, puree to make a smooth cream. Gradually add the oil until the cream thickens. Stir in the balsamic and chives, season.

To fry the carrots

Heat the oil in a non-stick frying pan. Fry the breaded carrots in batches for approx. 3 mins. on each side, season with salt. Serve with the mayonnaise.

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