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  • Healthy Serving: Recipe Directory

  • Leek and Goat Cheese Cakes with Marinated Lentils

  • Ingredients:

    For cakes:

    • 2 tbsp. olive oil
    • 1/2 c. diced onion
    • 1 tbsp. garlic, chopped
    • 1 tbsp. shallots, diced
    • 3 c. leeks, sliced and washed well
    • salt and white pepper
    • 1/2 c. goat cheese (4 ounces)
    • 1 tbsp. sour cream
    • 1/2 tsp. Tabasco sauce
    • 1 c. flour
    • 2 tbsp. Creole seasoning
    • 1 c. bread crumbs
    • 1/2 pound frisee lettuce, cleaned and dried
    • 2 tbsp. chopped parsley
    • balsamic vinegar, for drizzling

    For marinated lentils:

    • 1/2 lb. brown lentils, cooked in cold water to cover until tender but not mushy
    • 1/2 c. onion, finely diced
    • 2 tbsp. olive oil
    • 2 tsp. fresh mint, chopped
    • 2 tsp. fresh basil, chopped
    • 1 tsp. ground cumin
    • 1 tsp. minced garlic
    • salt and white pepper

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

    In 2 shallow bowls, mix flour with 1 tablespoon Creole seasoning in one bowl and bread crumbs with remaining tablespoon seasoning in second bowl. 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 a clean skillet, heat the remaining tablespoon of oil over medium high heat. When hot, add breaded cakes and saut until golden, about 1 1/2 minutes per side. Remove and drain on paper towels.

    To assemble, divide lettuce among 4 plates and top with leek cakes. Mound some lentils along the side, sprinkle with parsley and drizzle lightly with balsamic vinegar. Serves 4.

    Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.