Potato and Almond Fingers
4 large potatoes, peeled and chopped
1 tablespoon margarine
2-3 tablespoons nondairy milk (I use soy)
3/4 cup slivered almonds
3 tablespoons parsley, chopped
salt and pepper, to taste
ww flour or ground almonds, as needed
oil, for frying
1. Boil potatoes in water to cover until they are tender. This will take about 20 minutes. Drain potatoes and dry them in the pan over low heat for about 1-2 minutes.
2. Mash the potatoes with the margarine and milk to give it a creamy texture. Stir in the slivered almonds and parsley and salt and pepper.
3. Form into 8 potato shaped cylinders and coat with flour or almonds. Fry in shallow oil in frying pan until one side is crisp.
4. Turn over and fry again until crisp. Drain on paper towels and serve right away.