Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1/2 cup 31g / 1.1oz Diced onion

  3. 1 tablespoon 15ml Chopped garlic

  4. 1 tablespoon 15ml Diced shallots

  5. 3 cups 711ml Sliced leeks - carefully rinsed of

  6. All sand or dirt

  7. Salt - to taste

  8. Freshly-ground white pepper - to taste

  9. 1/2 cup 73g / 2.6oz Goat's cheese - (4 oz)

  10. 1 tablespoon 15ml Sour cream

  11. 1/2 teaspoon 2 1/2ml Tabasco sauce

  12. 1 cup 62g / 2 1/5oz Flour

  13. 2 tablespoons 30ml Bayou Blast - seeNote

  14. 1 cup 146g / 5.1oz Bread crumbs

  15. 1/2 lb 227g / 8oz Frisee lettuce - cleaned and dried

  16. Marinated Lentils - seeNote

  17. 2 tablespoons 30ml Chopped parsley

  18. Top-quality balsamic vinegar - for drizzling

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Marinated Lentils" recipes which are included in this collection.

  2. In a skillet heat 1 tablespoon oil with onion, garlic and shallot over medium heat, 1 minute. Add leeks and sweat, stirring occasionally, until moisture is released and then evaporates. Transfer leek mixture to a bowl and stir in goat's cheese, sour cream and Tabasco; season to taste with salt and white pepper.

  3. In 2 shallow bowls, mix flour with 1 tablespoon Bayou Blast in one and bread crumbs with remaining tablespoon Creole seasoning in the second. When cool enough to handle, form leek mixture into 4 patties (if very sticky, moisten your hands with water). Dredge cakes first in flour, then in bread crumb mixture, coating them thoroughly. In clean skillet heat remaining tablespoon oil over medium-high heat. When hot, add breaded cakes and saute until golden, about 1 1/2 minutes per side. Remove and drain on paper towels.

  4. 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.

  5. This recipe yields 4 servings.


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