2 large carrots, trimmed, cut into long, thin batons (these should resemble French fries in size and shape)
salt, to taste
1 tbsp ground almonds
30g/1¼oz parmesan, grated
1⁄2 tsp dried oregano
small pinch cayenne pepper
1 free-range egg, beaten
Serves - 2
Preheat the oven to 250C/220C Fan/Gas 9. Season the carrot batons with salt.
In a large bowl, mix together the ground almonds, parmesan, oregano and cayenne pepper until well combined.
Dip each baton into the beaten egg, then dredge in the herb-and-spice mixture until evenly coated.
Arrange the carrot fries in a single layer on a baking tray.
Bake for 10-12 minutes, turning during cooking, until tender and golden-brown all over. Serve hot.
Recipe adapted from: Good Food