4 tb Olive oil
1 c Chopped leeks
2 ts Chopped garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Chevre cheese
2 tb White wine
1 c Flour
1 c Fine bread crumbs
2 Eggs; beaten
Emeril?s Essence; see * Note
1/2 lb Bacon; chopped
1/2 c Chopped onions
2 c Lentils; blanched
1/4 c Balsamic vinegar
2 tb Basil chiffonade
Chopped chives; for garnish
* Note: See the ?Emeril?s Essence Information? recipe which is included in
this collection.
In a saute pan, heat 2 tablespoons olive oil. Add the leeks and garlic.
Season with salt and pepper. Saute 2 minutes. Remove from the pan and turn
into a mixing bowl. Stir in the cheese and white wine. Form the mixture
into eight 2-ounce cakes. Season the flour and bread crumbs with Emeril?s
Essence. Dredge the cakes in the flour. Dip the cakes in the beaten eggs,
letting the excess drip off. Dredge the cakes in the seasoned bread crumbs.
In a saute pan, render the bacon until crispy, about 5 minutes. Add the
onions and lentils. Season with salt and pepper. Saute for 2 minutes. Stir
in the balsamic vinegar. In a saute pan, heat the remaining olive oil. When
the oil is hot, lay the cakes carefully in the oil. Have six cakes breaded
and ready to fry. Pan-fry the cakes for 2 to 3 minutes on each side. Remove
from the oven and drain on paper-lined plate. Season the cakes with
Essence. Add the basil to the lentil mixture. 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.
Yields
4 servings