Veggie Dippers

  • 10MINS
  • 35MINS
  • Serves 4
  • 177KCAL

This Veggie Dippers recipe is even tastier than the takeaway, full of veggie goodness and ideal for anyone following Weight Watchers or a similar diet plan.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Veggie Dippers pinchofnom.com
3

NutritionPer Serving

  • Calories177
  • Carbs34g
  • Protein4.4g
  • Fat1.3g
  • Saturates0.5g
  • Sugars11g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Dreaming of Veggie Dippers but trying to eat less fast food? You’re going to love this recipe! These Veggie Dippers taste just like the ones you’d get from your favourite burger chain, but they’re almost half the calories. 

Made with loads of fresh vegetables, they’re a healthier choice for Fakeaway night and a good way to sneak more veggies into your diet. 

Coated in crispy panko breadcrumbs, they’re made for dunking! Just like the name suggests, these Veggie Dippers are best served with a dipping sauce, so we’ve included a tangy, spicy ketchup with this recipe. 

Add a serving of classic Oven Chips for an easy midweek dinner that the whole family will love!

These Veggie Dippers can also be made in an air fryer, if you have one. Find the recipe for Air Fryer Veggie Dippers here

What diets are these Veggie Dippers suitable for?

These Veggie Dippers can be enjoyed on vegetarian and dairy free diets. They can also be made gluten free as long as you substitute the panko breadcrumbs for a gluten free alternative.

This recipe can also be made vegan as long as you use an alternative to honey for the ketchup dip, we think maple syrup works great!

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Veggie Dippers recipe?

  • You need to count 7 Points per portion of this Veggie Dippers recipe if you’re on WW Green. 
  • You need to count 6 Points per portion of this Veggie Dippers recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Veggie Dippers recipe if you’re on WW Purple.

Do you need any special ingredients to make Veggie Dippers?

You don’t need any special ingredients to make this recipe. Everything you need is easy to pick up in your local supermarket. 

You will need a food processor to create the vegetable mixture for your Veggie Dippers.

This post contains affiliate links: what this means

A food processor like this will whizz up your ingredients in no time and come in handy time and time again. 

An ovenproof baking tray is a kitchen essential. This Pyrex tray is super durable and easy to clean. 

How many calories are in these Veggie Dippers?

There are 177 calories per portion in these Veggie Dippers, which means they fall into our Everyday Light category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

These Veggie Dippers are perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

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 1 pinchofnom.com

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 2 pinchofnom.com

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 3 pinchofnom.com

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 4 pinchofnom.com

Step 5

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

Step 6

Preheat the oven to 200°C and pour the panko breadcrumbs and coconut milk alternative into 2 small bowls.

Step 6 pinchofnom.com

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 7 pinchofnom.com

Step 8

Add the dippers back to the baking tray, spray with low calorie cooking spray and cook for 20 minutes until crispy and golden, you may find you need to flip them over half way through to get them crispy all over.

Step 9

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

Step 9 pinchofnom.com

Veggie Dippers - Pinch of Nom Slimming Recipes

What could I serve with these Veggie Dippers?

These Veggie Dippers feel like a treat for dinner, especially when you serve them as part of a fakeaway feast! Why not try dishing them up alongside these other Fakeaway favourite side dishes?

Homemade Oven Chips pinchofnom.com
Easy Peasy
  • 35MINS
  • 96KCal
Sweet Potato Fries pinchofnom.com
Easy Peasy
  • 50MINS
  • 215KCal
Coleslaw pinchofnom.com
Cookbook Quick & Easy pinchofnom.com
  • 15MINS
  • 80KCal

How do you know when Veggie Dippers are cooked?

You should cook these Veggie Dippers in the oven for around 20 minutes, until they’re crispy and golden. To help them get crispy all over you may need to flip the Dippers halfway through the cooking time. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Veggie Dippers in the fridge?

Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.

As these Veggie Dippers contain rice, you’ll need to store them and reheat them according to the advice below. 

Rice can have a higher risk of food poisoning so it’s extra important to cool it thoroughly and reheat until it’s piping hot. 

  • Make sure these Veggie Dippers are cooled and refrigerated as soon as possible after cooking
  • Use any leftovers within a day
  • Always reheat until piping hot, and never more than once

Can I freeze Veggie Dippers?

Yes you can! We’d recommend freezing the Veggie Dipper mixture BEFORE you add the panko breadcrumbs. These can then be added once the mixture has been defrosted, so that the coating is fresh before cooking. This prevents the breadcrumbs becoming soggy. 

As when keeping recipes that contain rice in the fridge, make sure to do the following if you plan to freeze the veggie mixture:

  • Cool the mixture as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice mixture is cold.
  • When you reheat any rice mixture, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat Veggie Dippers?

From chilled: Place in a microwavable container with loosely fitting lid and heat for 4-7 minutes until piping hot all the way through. 

From frozen: Allow to defrost in the fridge overnight. Add the panko breadcrumbs and cook in the oven for 20 minutes until golden brown, crispy and piping hot all the way through. 

For more information about reheating recipes containing rice please take a look at the NHS website.

ORDER Our NEW Quick & Easy Planner NOW

Veggie Dippers

This Veggie Dippers recipe is even tastier than the takeaway, full of veggie goodness and ideal for anyone following Weight Watchers or a similar diet plan.
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 177
  • Carbs 34G
  • WW Points:
  • Updating soon

Ingredients

For the Dippers

  • 1 medium potato approx 200g, peeled and diced
  • 1 medium carrot peeled and diced
  • 60 g red pepper deseeded and diced
  • 30 g canned sweetcorn drained
  • 30 g frozen peas, no need to defrost
  • 60 g cooked Basmati rice
  • 1/4 tsp garlic granules
  • 1/4 tsp onion granules
  • 1/4 tsp smoked paprika
  • 1 tbsp tomato puree
  • 50 g panko breadcrumbs
  • 100 ml dairy free coconut milk alternative
  • salt and pepper to taste
  • low calorie cooking spray

For the ketchup

  • 3 tbsp reduced sugar and salt tomato ketchup
  • 1 tbsp honey
  • 1/4 tsp chipotle paste

food processor

Mixing bowl

Baking tray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  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.
  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.
  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.
  5. Place the baking tray into the freezer for one hour until the dippers are firm.
  6. Pre-heat the oven to 200°C and pour the panko breadcrumbs and coconut milk alternative into 2 small bowls.
  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.
  8. Add the dippers back to the baking tray, spray with low calorie cooking spray and cook for 20 minutes until crispy and golden, you may find you need to flip them over half way through to get them crispy all over.
  9. To make the ketchup, mix the ketchup, honey and chipotle paste in a small bowl and serve alongside the dippers.

Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Recipe notes

Tip: Don't submerge the dippers for too long in the coconut milk as they may break apart and become soggy.

Love this Veggie Dippers recipe? Tag us in your photos on your social media accounts! 

ORDER Our NEW Quick & Easy Planner NOW

If you like these…try these

Mexican Chicken Nuggets pinchofnom.com
Easy Peasy
  • 25MINS
  • 231KCal
Chicken Goujons pinchofnom.com
Easy Peasy
  • 50MINS
  • 300KCal
Sweet Potato Pakoras pinchofnom.com
Easy Peasy
  • 40MINS
  • 50KCal

2 comments

See what others have to say

Gemma WilliamsWednesday 24th November 2021

Can someone confirm what the coconut milk alternative is that is used in this recipe? They sound amazing but not sure what I need to use.

Reply

    LisaThursday 25th November 2021

    Hi Gemma. It’s a plant based alternative to dairy milk. You’ll find it in a carton, in the free from section of most supermarkets. Popular brands are Alpro and Koko. You’ll often find supermarkets have their own brands too. You can substitute it for skimmed or semi skimmed milk, if you wish. Hope this helps!

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch