Crispy Washington Potato and Lentil Cakes with Mushroom Velout??

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  • Complexity: easy
  • Serves: 6
  • By: Chef Jaqulyn Fletcher
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
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    Category

    Breakfast | Lunch | Main | Nut Free | Side