Peanut Butter Fingers

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* Exported from MasterCook *

 

Peanut Butter Fingers

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds potatoes

1 large onion -- chopped

3 large red and green bell peppers -- chopped

3 carrots -- coarsely grated

4 ounces mushrooms -- chopped

1 tablespoon dried mixed herbs

4 ounces sharp cheddar cheese -- grated

1/2 cup crunchy peanut butter

salt and ground black pepper

2 eggs -- beaten

1/2 cup dried breadcrumbs

3 tablespoons grated Parmesan cheese

oil, for deep frying

 

Boil the potatoes until tender, then drain well and mash. Set aside.

Fry the onion, peppers, and carrots gently in the oil for about 5 minutes then

add the zucchini and mushrooms. Cook for 5 minutes longer.

Mix the potato with the dried mixed herbs, grated cheese, and peanut butter.

Season, allow to cool for 30 minutes, then stir in one of the eggs.

Spread out on a large plate, cool and chill, then divide into 12 portions and

shape. Dip your hands in cold water if the mixture sticks.

Put the second egg in a bowl and dip the potato fingers into it first, then into

the crumbs and Parmesan cheese until coated evenly. Return to the fridge to

set.

Heat the oil in a deep fat frier to 375F then fry the fingers in batches for

about 3 minutes until golden. Drain well on paper towel. Serve hot. Makes 12.

 

 

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Per serving: 199 Calories (kcal); 10g Total Fat; (42% calories from fat); 9g

Protein; 21g Carbohydrate; 42mg Cholesterol; 155mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0