Step 1

Add the potato and carrot to a small saucepan of boiling water and set on a medium heat. Cook for 10 minutes until the potato and carrot are soft but holding their shape. Run under cold water and drain.

Step 2

Add the rice, red pepper, sweetcorn, frozen peas, carrot and potato to a food processor and pulse. The vegetables should still be chunky, but some bits mashed.

Step 3

Tip the vegetable mix into a mixing bowl and add the garlic granules, onion granules, smoked paprika and tomato purée. Give it a good mix and season with salt and black pepper.

Step 4

Line a baking tray with greaseproof paper. Take a small amount of mixture in your hands and shape into a rough dipper shape. Place onto the baking tray and further shape the dippers. The mixture should make 12 dippers.

Step 5

Place the baking tray into the freezer for one hour until the dippers are firm.

Step 6

Pre-heat the air fryer to 200°C and pour the panko breadcrumbs and coconut milk alternative into 2 small bowls.

Step 7

Take the first dipper and dip into the coconut milk alternative then into the panko forming a coating all over. Repeat with all dippers.

Step 8

Add the dippers to the air fryer, spray with a little low calorie cooking spray and cook for 20 minutes until crispy and golden.

Step 9

To make the ketchup, mix the ketchup, honey and chipotle paste in a small bowl and serve alongside the dippers.