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.
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.
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.
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.
Place the baking tray into the freezer for one hour until the dippers are firm.
Pre-heat the air fryer to 200°C and pour the panko breadcrumbs and coconut milk alternative into 2 small bowls.
Take the first dipper and dip into the coconut milk alternative then into the panko forming a coating all over. Repeat with all dippers.
Add the dippers to the air fryer, spray with a little low calorie cooking spray and cook for 20 minutes until crispy and golden.
To make the ketchup, mix the ketchup, honey and chipotle paste in a small bowl and serve alongside the dippers.