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Becky's Food Page 37 Peanut Butter Fingers.

January 14th 2009

Peanut Butter Fingers

Peanut Butter Fingers


  • 2 lb potatoes
  • 1 big onion chopped
  • 2 big peppers chopped
  • 3 carrots grated
  • 3 table spoons oil
  • 2 courgettes grated
  • 4 oz mushrooms chopped
  • 1 tablespoon mixed herbs
  • 4 oz cheese grated
  • 1/2 cup peanut butter
  • 2 eggs beaten
  • 1/2 cup breadcrumbs
  • 3 table spoons Parmesan cheese
  • oil for frying


  1. Peel the potatoes, cook and mash.
  2. Put the oil, onion, peppers and carrots in the frying pan.
  3. Add the courgettes and mushrooms. Cook for 5 minutes.
  4. Mix the potatoe, mixed herbs, grated cheese and peanut butter. Season with salt and pepper. Leave to cool.
  5. Put 1 of the eggs in and mix. Divide the mix into 12. Shape them into fingers.
  6. Mix the breadcrumbs and Parmesan cheese together, put them on a dish.
  7. Put the 2nd egg into a bowl and mix it up.
  8. Dip the fingers in the egg so they are all covered. Put in the fridge to set for 1/2 hour.
  9. Heat the oil to 190C/350F
  10. Very carefully put a few fingers in the frying pan and fry them for about 3 minutes. Take out of the pan and drain on kitchen paper.

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