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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Diced onion
- 1 Tbsp. Minced garlic
- 1 Tbsp. Diced shallots
- 3 c. Sliced leeks carefully rinsed of all sand or possibly dirt Salt to taste Freshly-grnd white pepper to taste
- 1/2 c. Goat's cheese - (4 ounce)
- 1 Tbsp. Lowfat sour cream
- 1/2 tsp Tabasco sauce
- 1 c. Flour
- 2 Tbsp. Bayou Blast see * Note
- 1 c. Bread crumbs
- 1/2 lb Frisee lettuce cleaned and dry Marinated Lentils see * Note
- 2 Tbsp. Minced parsley Top-quality balsamic vinegar for drizzling
Direcciones
- In a skillet heat 1 Tbsp. oil with onion, garlic and shallot over medium heat, 1 minute. Add in leeks and sweat, stirring occasionally, till moisture is released and then evaporates. Transfer leek mix to a bowl and stir in goat's cheese, lowfat sour cream and Tabasco; season to taste with salt and white pepper.
- In 2 shallow bowls, mix flour with 1 Tbsp. Bayou Blast in one and bread crumbs with remaining Tbsp. Creole seasoning in the second. When cold sufficient to handle, form leek mix into 4 patties (if very sticky, moisten your hands with water). Dredge cakes first in flour, then in bread crumb mix, coating them thoroughly. In clean skillet heat remaining Tbsp. oil over medium-high heat. When warm, add in breaded cakes and saute/fry till golden brown, about 1 1/2 min per side. Remove and drain on paper towels.
- To assemble, divide lettuce among 4 plates and top with leek cakes. Mound some Marinated Lentils alongside, sprinkle with parsley and drizzle lightly with balsamic vinegar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 84 | 27% |
| Total Fat 9.57g | 12% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 207mg | 9% |
| Potassium 186mg | 5% |
| Total Carbs 47.54g | 13% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.92g | 2% |
| Protein 7.59g | 12% |
