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Eggs Greek Ready stead, Emp 2 servings

INGREDIENTS

Sunflower oil for deep frying
8 bn Ed carrots
1 Egg; beaten
4 tb Oatmeal
75 ml Greek yoghurt
1/2 Lemon; juice of
2 tb Chopped coriander

INSTRUCTIONS

1 Heat a small pan 1/3 filled with sunflower oil. Bring a pan of salted
water to the boil. Peel the carrots and trim the green top to 1.
2 Blanch the carrots in the boiling water for a minute. Drain and refresh
in ice cold water and dab dry with kitchen paper. Dip each carrot in the
beaten egg and toss in the oatmeal to coat.
3 Deep fry for 1-2 minutes until golden and cooked through, and drain on
kitchen paper.
4 For the Dip: Mix the yoghurt, lemon juice and coriander in a bowl and add
to a small serving dish on a plate. Arrange the carrots on a plate around
it.
Converted by MC_Buster.
Per serving: 75 Calories (kcal); 3g Total Fat; (33% calories from fat); 5g
Protein; 9g Carbohydrate; 94mg Cholesterol; 29mg Sodium Food Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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