Crispy Washington Potato and Lentil Cakes with Mushroom Velout??
Ingredients
- 1 1/2 pounds fresh or frozen shredded hash brown Washington potatoes
- 1/4 cup Washington lentils
- 2 slices bacon, diced
- 1/2 cup chopped yellow onion
- 2 green onions, sliced thin
- 1 /2 cup Panko (Japanese bread crumbs)
- 1 egg
- 1 1/2 teaspoons Dijon mustard
- Salt and pepper to taste
- Oil for frying
- MUSHROOM VELOUTÉ SAUCE:
- 1 tablespoon butter
- 4 ounces sliced mushrooms
- 1 tablespoon flour
- 1 cup chicken or vegetable stock