To bread the carrots
Cook the carrots in boiling salted water for approx. 5 mins., drain well and pat dry. Whisk the oat milk, flour and garlic in a deep dish. Mix the panko breadcrumbs and curry powder in a shallow dish. Toss the carrots in the oat milk & flour mixture, then in the breadcrumbs, pressing firmly on the crumb coating.
Blitz the sunflower seeds in a food processor. Pour in the water, puree to make a smooth cream. Gradually add the oil until the cream thickens. Stir in the balsamic and chives, season.
To fry the carrots
Heat the oil in a non-stick frying pan. Fry the breaded carrots in batches for approx. 3 mins. on each side, season with salt. Serve with the mayonnaise.