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  • Leek And Goat Cheese Cake With Marinated Lentils

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    Leek And Goat Cheese Cake With Marinated Lentils
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. This recipe yields 4 servings.

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