The Dish: Petite Robert -- Crispy lentil cake with bell pepper sauce

The Chef: Jacky Robert

INGREDIENTS: lentil cake
2 lbs. green lentils
1 finely diced onion
1 oz. chopped garlic
4 oz. finely diced carrot
4 whole eggs (optional)
1 cup ap flour
3 lbs. bread crumb
salt, black pepper
1 cup virgin olive oil
shredded vegetables

INGREDIENTS: sauce:
2 red bell peppers
1 onion chopped coarsely
5 springs fresh thyme
1 finely chopped garlic
½ cup virgin olive oil
cayenne pepper, salt
¼ reduced balsamic vinegar
Mesclun salad

METHOD
- Sweat the carrot, onion and garlic with ½ cup of olive oil for 10 minutes. Add the lentil and cover with water. Simmer for 20 minutes. Add breadcrumb to get the lentil to a thick paste. Adjust the seasoning. Add 2 eggs if you wish. Make 8 oz patties in the shape of hamburgers. Beat the eggs. Dip each patty in flour first then in the beaten eggs (optional) and lastly in breadcrumb. Fry the cakes in a pan with the remaining olive oil. Cook for 10 minutes in the oven.
- For the bell pepper sauce, remove seeds and cut into cubes. Sweat the onions in a saucepan with ½ cup of olive oil. Add the bell peppers and cook slowly for 15 minutes. Add the garlic and cook for another 5 minutes. Blend everything into a fine puree and adjust the seasoning.
-The plate, make decor with the vinegar and the red sauce, the stir fried vegetables and the mesclun salad.

468 Commonwealth Ave
Boston MA 02215
617-375-0699

480 Columbus Avenue
Boston MA 02118
617-867-0600
http://www.petitrobertbistro.com

(Copyright (c) 2008 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)