Buckwheat Cakes with Roasted Carrots, Dill Ricotta and Crunchy Sesame Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the carrots on the tray and toss them with 1 1/2 tablespoons olive oil, sweet paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and black pepper. Roast at 220 °C / 425 °F for 25 to 30 minutes, turning halfway through, until tender and caramelized.

3. 3

   While the carrots roast, place the buckwheat and water in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the grains are tender and the water is absorbed. Spread the cooked buckwheat on a plate and let it cool for 10 minutes.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the yellow onion and cook for 6 minutes until soft. Stir in the garlic and the remaining 1/2 teaspoon ground cumin, and cook for 1 more minute. Remove from the heat.

5. 5

   In a large bowl, combine the cooked buckwheat, onion-garlic mixture, beaten egg, breadcrumbs, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, and half of the lemon zest. Shape into 8 compact cakes. If the mixture feels too soft, add a little more breadcrumbs.

6. 6

   In another bowl, mix the ricotta, plain yogurt, remaining fresh dill, 1 tablespoon lemon juice, the remaining lemon zest, and a pinch of salt until smooth and creamy.

7. 7

   Toast the sesame seeds in a small dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until golden and fragrant. Remove immediately so they do not burn.

8. 8

   Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until deeply golden and firm.

9. 9

   Serve the warm cakes with the roasted carrots, a generous spoonful of dill ricotta cream, the toasted sesame seeds scattered on top, and the remaining tablespoon of lemon juice squeezed over at the end, if desired.