Air Fryer Crispy Rice and Corn Cakes with Avocado Lime Cream and Chili Pepitas

Instructions

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   1. In a large bowl, mix the cooked and chilled rice, sweet corn, shredded cheddar cheese, 2 tablespoons of the chopped chives, the beaten egg, breadcrumbs, garlic powder, ground cumin, smoked paprika, 3/4 teaspoon salt, and black pepper until you have a compact mixture. If it feels too wet, add a little more breadcrumbs.

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   2. Divide the mixture into 8 portions and shape into small cakes about 1/2 inch thick. Brush or spray them on both sides with 1 tablespoon of the olive oil.

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   3. Preheat the air fryer to 375 °F / 190 °C for 3 minutes. Place the cakes in the basket in a single layer, leaving space between them. Cook for 7 to 8 minutes at 375 °F / 190 °C.

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   4. Carefully flip the cakes, brush or spray with the remaining 1 tablespoon olive oil, and cook for 6 to 7 minutes more at 375 °F / 190 °C, until golden and crisp outside.

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   5. While they cook, make the cream: in a small processor or with a fork, mash the avocado with the Greek yogurt, lime zest, 2 tablespoons lime juice, the honey if using, and 1/4 teaspoon salt until smooth.

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   6. In a small skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes, stirring, until they begin to crisp. Add the red pepper flakes, stir for 15 seconds, and remove from the heat.

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   7. Serve the cakes hot with the avocado lime cream on top or on the side. Finish with the chili pepitas and the remaining chives.