Halloween night is already tomorrow night so I bring to you another Halloween Special recipe!
This one is very easy, cheap, healthy and freeking "Halloweenic"...
These"Monster Fingers" are very versatile. Instead of lentils you can also use chickpeas or beans.
For the regular days (when you certainly don't want to transform your meal into a dark and scary adventure) you can use the dough of this recipe to prepare balls or rolls. Oh, and you may also leave out the monster nails...
To make the Monster Fingers even scarier, drizzle them with some kind of red sauce, preferably a homemade one, such as BBQ Sauce or the Bravo Sauce.
Halloween Special: Bloody Monster Fingers
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Difficulty Level: Easy
Cost: ~1,20 € (in Portugal)
Nutritional Information (per finger): 51.2 Kcal, 3.2 g protein, 8.7 g carbs, 0.7 g fat
1/2 cup dried Green Lentils (~115 g) (or 1+1/2 cups cooked Lentils)
2/3 cup Peas (~75 g)
1/2 cup Oats (~50 g), (or oat flour)
2 Garlic cloves
1 medium Red Onion (~100 g)
2 tbsp ground Flax, thickened in 6 tbsp of water ~15 min.
Sage leaves, to taste (optional)
1 pinch Cumin (optional)
1 pinch Black Pepper (optional)
1 pinch Sea Salt (optional)
14 peeled Almonds or Cashew Nuts, to make the Monster nails
1. Soak lentils in water for at least 2 hours. Cook them in water for about 25 minutes or until tender. Reserve.
2. Cook peas in water for about 10 minutes or until tender. Reserve.
3. Place ground flax into a bowl, add the water, give it a stir and let it thick for about 15 minutes.
4. Pre-heat the oven to 360 F/180ºC and prepare a baking sheet lined with parchment paper.
5. Place oats into the food processor and process for a couple minutes until you get a flour. Alternatively, use ready-to-use oat flour. Transfer to a mixing bowl.
6. Place cooked lentils and peas into the food processor and pulse until you get a rough puree. Do not over process to get some texture. Transfer it into the mixing bowl.
7. Add in finely chopped onion, garlic and sage and stir to combine. Add in thickned flax and stir again to incorporate.
8. Season to taste with cumin, black pepper and sea salt if desired. Using two tbsp, mold the dough into quenelles and place them over the baking sheet. Gently press them and make them longer and add one almond or cashew nut to one of the extremities to make the monster nail. Place in the oven and bake for about 35 minutes or until the surface gets firm. Serve simple or with a red sauce such as the BBQ Sauce or the Bravo Sauce.
I hope you enjoy this Halloween Special Recipe Edition and that you have lots of fun in the kitchen and at your table! Enjoy your tricks, enjoy your treats!