Spicy Carrot Nuggets with Cashew, Ginger and Garlic Dip

Crispy nuggets served together with a creamy, rich dip. Perfect for Friday dinner or an afternoon snack. Serve with a salad or fried veggies.

For the nuggets

4 medium sized carrots

100ml gluten-free oat flakes

1 can of pre-cooked white beans

75ml sunflower seeds

1 tsp chili flakes

1 tbsp olive oil

Sea salt

Coconut oil for frying

For the dip

250ml cashew nuts

1 tbsp tamari

2 tbsp olive oil

1 tbsp apple cider vinegar

1 clove garlic

2cm fresh ginger

2 tbsp tahini

1 tsp sea salt

200ml water

Nuggets

Finley grate the carrots. Mash the white beans with a fork. Roughly chop the sunflower seeds. In a bowl, mix together the carrots, the sunflower seeds and the beans with the rest of the ingredients. Form small nuggets and in a frying pan, fry the nuggets in coconut oil on medium heat for about 4-5 minutes on each side.

Dip

In a blender, mix together all the ingredients. Mix well until smooth.