4 tb Olive oil
1 c Chopped leeks
2 ts Chopped garlic
Salt and pepper
1 lb Chevre cheese
2 tb White wine
1 c Flour
1 c Fine bread crumbs
2 Eggs, beaten
1/2 lb Bacon, chopped
1/2 c Chopped onions
2 c Lentils, blanched
1/4 c Balsamic vinegar
2 tb Chiffonade of basil
In a saute pan, heat 2 tablespoons olive oil. Add the leeks and
garlic. Season with salt and pepper.
Saut? 2 minutes. Remove from the pan and turn into a mixing bowl.
Stir in the cheese and white wine. Form the mixture into 8 (2-ounce)
cakes. Season the flour and bread crumbs with Essence. Dredge two
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.
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Season with salt and pepper. Saut? for 2 minutes. Stir in the
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.
Yield: 4 servings
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