Cut the 2 slices of wheat bread in halves.
Heat a nonstick pan over medium heat.
Brush the pan with 1 teaspoon of margarine.
In a bowl, combine 1/2 cup grated carrot, 1 tablespoon skim milk, 2 egg whites, 1 tablespoon chopped coriander leaf, 1 tablespoon chopped walnut, and 2 chopped spring onions.
Dip the bread halves into the carrot mixture, ensuring they are well coated.
Place the coated bread halves in the pan and cook until browned on both sides.
Remove from the pan and serve hot.