- ½ cup (125 mL) margarine
- 1 cup (250 mL) all purpose flour
- 1 cup (250 mL) rice crisp cereal
- ¾ cup (175 mL) cheddar cheese, grated
- ¾ cup (175 mL) split red lentils, puréed*
- 1 egg, beaten
Preheat oven to 375° F.
In a bowl, cut margarine into flour until mixture resembles coarse oatmeal.
Stir in cereal, cheese and lentil purée.
Add egg, mix well.
Mold 1 tbsp amounts into finger shapes. Place on an ungreased backing sheets two inches apart. Bake for 15 minutes or until golden.
Remove from oven and serve.
In a bowl, cut margarine into flour until mixture resembles coarse oatmeal.
Stir in cereal, cheese and lentil purée.
Add egg, mix well.
Mold 1 tbsp amounts into finger shapes. Place on an ungreased backing sheets two inches apart. Bake for 15 minutes or until golden.
Remove from oven and serve.
Nutritional information
Per Serving (2 sticks)
- Calories 86
- Protein 2.1
- Carbohydrates 6g
- Fibre 0.75g
- Sugars 0g
- Fat 4.2g
- Cholesterol 9mg
- Potassium 30mg
- Sodium 80mg
- Vitamin A 4%
- Vitamin C 0%
- Calcium 1%
- Folate 3%
- Iron 7%
- Zinc 2%
Makes 12-16 servings.
Recipe courtesy of Canadian Lentils.
