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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: 
Servings: 
8
Recipe Category: 

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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.

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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!

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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.

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