Goat's Cheese And Leek Cake With Lentil Salad

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 cup	146g / 5.1oz	Chopped leeks
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Chevre cheese
2 tablespoons	30ml	White wine
1 cup	62g / 2.2oz	Flour
1 cup	146g / 5.1oz	Fine bread crumbs
2		Eggs - beaten
		Emeril's Essence - see * Note
1/2 lb	227g / 8oz	Bacon - chopped
1/2 cup	31g / 1.1oz	Chopped onions
2 cups	474ml	Lentils - blanched
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Basil chiffonade
		Chopped chives - for garnish

Recipe Instructions

* 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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