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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 1 c. Minced leeks
- 2 tsp Minced garlic Salt to taste Freshly-grnd black pepper to taste
- 1 lb Chevre cheese
- 2 Tbsp. White wine
- 1 c. Flour
- 1 c. Fine bread crumbs
- 2 x Large eggs beaten Emeril"s Essence see * Note
- 1/2 lb Bacon minced
- 1/2 c. Minced onions
- 2 c. Lentils blanched
- 1/4 c. Balsamic vinegar
- 2 Tbsp. Basil chiffonade Minced chives for garnish
Direcciones
- In a saute/fry pan, heat 2 Tbsp. extra virgin olive oil. Add in the leeks and garlic. Season with salt and pepper. Saute/fry 2 min. Remove from the pan and turn into a mixing bowl. Stir in the cheese and white wine. Form the mix into eight 2-oz cakes. Season the flour and bread crumbs with Emeril"s Essence. Dredge the cakes in the flour. Dip the cakes in the beaten Large eggs, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs.
- In a saute/fry pan, render the bacon till crispy, about 5 min. Add in the onions and lentils. Season with salt and pepper. Saute/fry for 2 min. Stir in the balsamic vinegar.
- In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, lay the cakes carefully in the oil. Have six cakes breaded and ready to fry. Pan-fry the cakes for 2 to 3 min on each side. Remove from the oven and drain on paper-lined plate. Season the cakes with Essence.
- Add in the basil to the lentil mix. Place two of the cakes in the center of the plate. Spoon the relish around the cakes and garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 1012 | |
| Calories from Fat 397 | 39% |
| Total Fat 44.3g | 55% |
| Saturated Fat 11.67g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 718mg | 30% |
| Potassium 1239mg | 35% |
| Total Carbs 108.52g | 29% |
| Dietary Fiber 32.0g | 107% |
| Sugars 7.82g | 5% |
| Protein 41.94g | 67% |
