Refined lamb's lettuce with sweet potato patties, mushrooms and goat cheese

Ingredients for 3 servings:

• 300 g lamb’s lettuce
• 1 bell pepper(s), red
• 250 g mushrooms, brown
• 2 m.-sized sweet potatoes
• 1 egg(s)
• e.g. breadcrumbs
• 1 m.-sized onion(s)
• 1 roll(s) of soft goat cheese
• 100 g bacon cubes
• salt and pepper
• herbs as desired
• Olive oil for frying
• some honey
• 1 tsp mustard
• 2 tsp orange juice
• 1 tsp honey
• olive oil
• Balsamic vinegar, lighter, e.g. B. Condimento Italiano Bianco
• Garden herbs, frozen or fresh
• salt and pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

refined and filling

Remove the small roots from the lamb’s lettuce, wash, and spin dry. Wash the bell pepper, remove the core and white membranes, and cut into bite-sized strips or rings. Clean the mushrooms. Cut a handful into thin slices and reserve for the salad, quarter the rest. Peel and halve the onion. Cut one half into thin slices and the other finely dice. The diced ones are for the salad, the sliced ​​ones for the mushrooms. Peel the sweet potatoes and cut into finger-thick slices. Cut the soft goat cheese into finger-thick slices. Mix the lamb’s lettuce with the bell pepper strips, the diced onion, and the raw mushroom slices. For the dressing, mix olive oil with vinegar in a ratio of 4:1, i.e., 4 tablespoons (or a salad server spoon) of oil to 1 tablespoon of vinegar. Place both in a bowl or shaker, add the mustard, honey, orange juice, and about 2 teaspoons of herbs. Season with salt, pepper, and chili flakes. Whisk until the dressing is light and creamy. Mix the dressing with the salad. Cook the sweet potato slices in boiling salted water for 10 minutes. Meanwhile, break the egg and season with salt, pepper, and chili flakes to taste. In a second plate, set aside the breadcrumbs. After 10 minutes, remove the sweet potatoes from the water (they shouldn’t be too soft) and let them cool. Preheat the oven to full top heat. While the sweet potatoes are cooling, heat olive oil in a pan, fry the bacon cubes until slightly crispy, and sauté the onion slices until translucent. Sauté the mushroom quarters in it. Season with salt, pepper, chili flakes, and herbs, if desired. Coat the now-cooled sweet potato slices first in the egg, then coat them all over in the breadcrumbs. Heat plenty of olive oil in a pan and fry the sweet potatoes on both sides for about 5 minutes until golden brown. While the sweet potatoes are in the pan, drizzle the goat’s cheese with honey and sprinkle with some thyme. Bake in the preheated oven on the top rack at full heat for about 5 minutes, until lightly browned. Serve the salad in deep plates (I use pasta plates). Top each plate with fried mushrooms, two slices of sweet potato, and slices of goat’s cheese. Serve and receive praise from your guests. Variations: If you like, add chopped walnuts (caramelized, if desired) or lettuce seeds as a topping. For a vegetarian version, simply omit the bacon cubes.