Savory cassava and leek cakes with lime avocado cream and roasted radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the radishes and 1 chopped garlic clove on a tray, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Roast for 20 to 22 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, place the cassava in a pot with enough water and a pinch of salt. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until very tender. Drain well, remove any tough inner fibers, and mash while still warm into a rustic puree.

3. 3

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add the leek, 1 chopped garlic clove, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the leek is soft and lightly golden. Let cool for 5 minutes.

4. 4

   In a large bowl, combine the mashed cassava, sautéed leek, beaten eggs, grated Parmesan, rice flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Mix well until you have a shapeable mixture.

5. 5

   Form 8 evenly sized cakes with lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

6. 6

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until deeply golden with a light crust. Transfer to a paper towel-lined plate if desired.

7. 7

   For the cream, place the avocado, Greek yogurt, lime zest, 2 tablespoons lime juice, 1/4 teaspoon salt, and a little black pepper in a blender or food processor. Blend until smooth.

8. 8

   Serve two cakes per portion with a generous spoonful of lime avocado cream. Top with the roasted radishes and finish with chopped chives and a few extra grinds of black pepper.