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INGREDIENTS

1 Egg ; beaten
1/2 c Bread crumbs
1 tb Shallots ; minced
Black Pepper ; freshly ground
1 ts Chopped fresh thyme
3/4 c Red lentils
2 tb Grated Parmesan cheese
2 Egg yolks
1 c Olive oil; for frying
2 c Chicken Stock
2 Garlic cloves; smashed
1 Bay leaf
Salt ; to taste
1/2 c Flour

Servings

INSTRUCTIONS

* Note: See the "Emerils 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 Emerils 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 Recipe by: Emeril Lagasse

NOTES

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Red Lentil Cakes

1  Egg beaten
1/2 c Bread crumbs 
1 tb Shallots minced
  Black Pepper freshly ground
1 ts Chopped fresh thyme 
3/4 c Red lentils 
2 tb Grated Parmesan cheese 
2  Egg yolks 
1 c Olive oil; for frying 
2 c Chicken Stock 
2  Garlic cloves; smashed 
1  Bay leaf 
  Salt to taste
1/2 c Flour

* Note: See the "Emerils 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 Emerils 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.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    01-14-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (974g)
Recipe Makes: 2 servings

Calories: 1851
Calories from Fat: 528 (29%)

Amt Per Serving		% DV

	Total Fat 58.7g	78 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 12.9g
Cholesterol 1803.2mg		555 %
Sodium 4535.5mg		156 %
Potassium 1670.4mg		44 %
Total Carbohydrate 239.3g		70 %
	Dietary Fiber 19.3g	77 %
	Sugars, other 220g
Protein 89.8g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1851

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