Potato casserole

100 g lentils

500 ml vegetable broth

100 g * minced structured vegetable protein (CRP) with natural flavor

100 g onion finely chopped

50 g the sunflower margarine

25 g wholemeal flour
what kind of flour should I choose? we'll show

50 g tomato paste

10 g yeast

3 g spices and a mixture of dried herbs

2-3 the Worcestershire sauce - drops

500 g potatoes

50 g cheddar cheese

Cook the lentils in vegetable broth.

Restore CRP, samachisa in cold water for a time, according to the manufacturer's instructions.

Fry onions with mixed herbs in margarine without staining.

Mixed with wholemeal flour and fry for 1-2 minutes.

Pour in protein and vegetable broth from lentils, cook on low heat for 10 minutes.

Mixed with lentils, tomato puree and yeast extract.

Add spices to taste, drop 2-3 drops of Worcestershire sauce to taste.

Spread the mixture into a mold for cakes; allow to cool.

On the surface of the extruded using a star-shaped tubular nozzle potatoes Duke.

Sprinkle grated cheddar cheese.

Bake in a preheated oven at 180 пїЅC for about 20 minutes until Golden brown.