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Creamy on the Inside Lentil and Potato Fingers

What you need: 

2 cups of cooked brown lentils
1 small onion - finely chopped
1 cup of breadcrumbs
1/2 cup of ground almonds (or try 1/4 cup of Dragonfly's Bulk Dry Uncheese Mix - extra tasty!)
Handful of chopped parsley
2 x no egg mix or other binder
salt and pepper if using almonds - leave out salt if using uncheese mix as it's already
quite salty
2 potatoes - cooked and mashed

What you do: 

Mash lentils and add to other ingredients.
Form into fingers (makes about 8), brush with a little olive oil, and bake at 180c for 30 minutes. They become crisp on the outside and creamy on the inside.
Serve with salad, or a big pile of steamed veggies.

Preparation Time: 
Cooking Time: 
Recipe Category: 


These were tasty, I messed with it quite a bit, though. I used red lentils, added garlic, cumin, cinnamon, oregano, fresh rosemary, basil, no "egg", cashews instead of almonds, and skipped the parsley (forgot). Although very time consuming and dirties up a lot of dishes.


Very Yummy. We dipped in a BBQ sauce. Next time I want to shape them like meatballs, add some basiland oregano, and make subs!  Can'twait!


I ate this last night. It was a good base to start from, though I found it bland without additions. Next time I'll add more salt and lots of cumin and garlic. They baked for an hour to get crispy on the outside, though it could have had something to do with the fact that I used oat flour instead of breadcrumbs. All in all, I liked them and will make them again. Next time I'll add more stuff to it. It'd be tasty dipped in a vegan Ranch dip.


As it is now, it's pretty bland. The second time I made this, I added a lot of curry powder and that seemed to add the flavor it was lacking. Nothing extremely spectacular, but it's a really good no-mess lunchbox or picnic food (if you keep it warm in an insulated container -- I dunno how it'd taste cold). Using boiled down ground flaxseed/water as an egg replacer did really well to bind the ingredients together. Quite a bit of water was also needed to help balance out the moisture to the dryness of the breadcrumbs.
I like to eat this as a side, almost like oversized french fries. I'll definitely be making this again (with the curry powder)... I might also try some other legumes instead of lentils, just out of curiosity. Maybe mashed chickpeas or something.


Love this one because potato is a total comfort food for me. I found this really easy to make once you get the hang of it. I add some peper flakes along with I little touch of currie powder and lots of galic and onoins. Topped it with Miso gravy! awesome!

Less oil is better I found when coating them. I don't have a brush so I used a small plate that I poured a thin layer of olive oil onto then rolled them until they were covered on all sides. It worked out wonderfully, so try that instead of pouring the oil over them if you don't have a brush.


I tried this but my lentils came out too mushy and wet, so the mixture wasn't stable enough to make fingers out of them :-[ So I [oured some on a skillet, to make lentil pancakes, and they were sooooooo good!They kept falling apart but the taste was great! Next time though I won't cook the lentils so much! HEHEHE!!!!!!!!!!! :D


I like this, but it was a little bland for my tastes.  Next time, I'll add some seriously Indian spices--like curry powder, cumin, and coriander, and perhaps, grated ginger.  BTW, since I didn't have already-cooked lentils and potatoes, I cooked them together, in the same water, and it worked just fine. I also tossed the minced onion into the boiling water at the end, just to start the cooking process a bit for them.  I suspect if the onions were sauteed in olive oil a bit before adding, it would give a richer flavor.


This is a wonderful recipe.  I added sage to the mix.  Served it a sage and onion gravy alongside some noodles and steamed green beans.  Delicious.

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