Cassava and Lentil Patties with Smoky Corn Cream, Garlic Mushrooms, and Warm Lime Salad

Instructions

1. 1

   Place the cassava in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 18-20 minutes, until very tender. Drain, remove any tough inner fibers, and mash in a large bowl until you have a thick purée.

2. 2

   While the cassava cooks, cook the red lentils in a separate pot with water for 10-12 minutes until tender but not falling apart. Drain very well and set aside.

3. 3

   Heat 1 tablespoon olive oil (15 ml) in a skillet over medium heat. Sauté half of the diced onion and half of the garlic for 4-5 minutes. Add 1 teaspoon cumin, 1 teaspoon smoked paprika, a pinch of salt, and pepper. Cook 30 seconds more and remove from the heat.

4. 4

   In the bowl, combine the mashed cassava, cooked lentils, the sautéed onion mixture, chickpea flour, 2 tablespoons chopped parsley, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into 8 compact patties. If the mixture feels too soft, let it rest for 5 minutes.

5. 5

   Preheat the oven to 425°F / 220°C. Place the patties on a lightly oiled baking tray using 1 tablespoon olive oil (15 ml). Bake for 15 minutes, carefully flip them, and bake 10 minutes more until golden on both sides.

6. 6

   Meanwhile, make the corn cream. In a saucepan, heat 1 tablespoon olive oil (15 ml) over medium heat. Add the remaining onion and cook for 3 minutes. Stir in half of the corn and cook 2 minutes more. Add the oat milk, nutritional yeast, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of pepper. Cook for 5 minutes.

7. 7

   Transfer the corn mixture to a blender with 1 tablespoon lime juice. Blend until very smooth. If needed, thin it with 1 or 2 tablespoons hot water. Keep warm.

8. 8

   For the mushrooms, heat the final tablespoon of olive oil (15 ml) in a wide skillet over medium-high heat. Add the mushrooms and cook for 4 minutes without stirring too much so they brown well. Add the remaining garlic, a pinch of salt, a pinch of pepper, and cook 2-3 minutes more. Add the remaining corn and sauté for 1 minute.

9. 9

   Turn off the heat under the mushrooms and mix in the baby spinach, radishes, remaining lime juice, and remaining parsley directly in the skillet. Toss for 20-30 seconds, just until the spinach wilts slightly and the salad becomes warm.

10. 10

    To serve, spread the smoky corn cream onto the plates. Top with 2 patties per serving, add the mushrooms with the warm salad, and finish with toasted pumpkin seeds.