Creamy on the Inside Lentil and Potato Fingers
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
2 potatoes - cooked and mashed
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.