For cakes:2 tbsp. olive oil1/2 c. diced onion1 tbsp. garlic, chopped1 tbsp. shallots, diced3 c. leeks, sliced and washed wellsalt and white pepper1/2 c. goat cheese (4 ounces)1 tbsp. sour cream1/2 tsp. Tabasco sauce1 c. flour2 tbsp. Creole seasoning1 c. bread crumbs1/2 pound frisee lettuce, cleaned and dried2 tbsp. chopped parsleybalsamic vinegar, for drizzlingFor marinated lentils:1/2 lb. brown lentils, cooked in cold water to cover until tender but not mushy1/2 c. onion, finely diced2 tbsp. olive oil2 tsp. fresh mint, chopped2 tsp. fresh basil, chopped1 tsp. ground cumin1 tsp. minced garlicsalt and white pepper
For marinated lentils:
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.