Recipe

• 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

Method

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.