3/4 c Red lentils
2 c Chicken stock
2 Garlic cloves; smashed
1 tb Minced shallots
1 Bay leaf
2 Egg yolks
2 tb Grated Parmesan cheese
1 ts Chopped fresh thyme
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Flour
Emeril’s Essence; see * Note
1 Egg; beaten
1/2 c Bread crumbs
1 c Olive oil; for frying
* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.
In a sauce pot, combine the lentils, stock, garlic, shallots and bay leaf,
together. Season with salt and pepper. Bring the liquid up to a boil and
reduce to a simmer. Simmer the lentils for about 30 minutes or until the
lentils are tender. Remove from the heat, strain and discard the bay leaf.
Cool the lentils completely. In a mixing bowl, mash the cooked lentils
until smooth. Stir in the egg yolks, cheese, and thyme. Season with salt
and pepper. Form the filling into 2-ounce cakes, 1-inch thick. Season the
flour and bread crumbs with Emeril’s Essence. In a saute pan, heat the
olive oil. Dredge the cakes in flour. Dip the cakes in the egg wash,
shaking off any excess. Dredge the cakes in the bread crumbs, coating each
side completely. Lay the cakes in the hot oil and fry until golden-brown,
about 2 minutes on each side. Remove the cakes from the oil and drain on a
paper-lined plate. Season the cakes with Essence. This recipe yields 2
servings.
Yields
2 servings