Goat Cheese and Leek Cake with Lentil Salad Recipe

Name: Goat Cheese and Leek Cake with Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 cup chopped leeks; 2 teaspoons chopped garlic; Salt and pepper; 1 pound goat cheese; 2 tablespoons white wine; 1 cup flour; 1 cup fine bread crumbs; 2 eggs, beaten; Essence, recipe follows; 1/2 pound bacon, chopped; 1/2 cup chopped onions; 2 cups lentils, blanched; 1/4 cup balsamic vinegar; 2 tablespoons chiffonade of basil; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 tablespoons olive oil
1 cup chopped leeks
2 teaspoons chopped garlic
Salt and pepper
1 pound goat cheese
2 tablespoons white wine
1 cup flour
1 cup fine bread crumbs
2 eggs, beaten
Essence, recipe follows
1/2 pound bacon, chopped
1/2 cup chopped onions
2 cups lentils, blanched
1/4 cup balsamic vinegar
2 tablespoons chiffonade of basil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a saute pan, heat 2 tablespoons olive oil.
2
Add the leeks and garlic.
3
Season with salt and pepper.
4
Saute 2 minutes.
5
Remove from the pan and turn into a mixing bowl.
6
Stir in the cheese and white wine.
7
Form the mixture into 8 (2-ounce) cakes.
8
Season the flour and bread crumbs with Essence.
9
Dredge the cakes in the flour.
10
Dip the cakes in the beaten eggs, letting the excess drip off.
11
Dredge the cakes in the seasoned bread crumbs.
12
In a saute pan, render the bacon until crispy, about 5 minutes.
13
Add the onions and lentils.
14
Season with salt and pepper.
15
Saute for 2 minutes.
16
Stir in the balsamic vinegar.
17
In a saute pan, heat the remaining olive oil.
18
When the oil is hot, lay the cakes carefully in the oil.
19
Have six cakes breaded and ready to fry.
20
Pan-fry the cakes for 2 to 3 minutes on each side.
21
Remove from the oven and drain on paper-lined plate.
22
Season the cakes with Essence.
23
Add the basil to the lentil mixture.
24
Place two of the cakes in the center of the plate.
25
Spoon the relish around the cakes and garnish with chives.
26
Combine all ingredients thoroughly.

1263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 cup chopped leeks, 2 teaspoons chopped garlic, Salt and pepper, and more.

Yes, Goat Cheese and Leek Cake with Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goat Cheese and Leek Cake with Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions