Crispy amaranth and leek cakes with roasted carrot ginger cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray and toss them with 1 tablespoon olive oil, half of the garlic, the ginger, cumin, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, until tender and lightly browned.

2. 2

   Meanwhile, place the amaranth in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the grain is tender and the liquid is absorbed. Spread it on a plate or tray so it can release steam for 10 minutes.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, the remaining garlic, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the leek is soft and lightly golden. Let it cool slightly.

4. 4

   Transfer the roasted carrots to a blender or food processor. Add the yogurt, 10 ml of lemon juice, a little lemon zest, and 30 g of the grated aged cheese. Blend until smooth. If needed, add 1 to 2 tablespoons of water to adjust the texture. Keep warm.

5. 5

   In a large bowl, combine the cooked amaranth, sautéed leek, beaten eggs, rice flour, the remaining 30 g grated aged cheese, parsley, 10 ml lemon juice, 1/2 teaspoon lemon zest, the rest of the salt, and black pepper to taste. Mix well until you have a shapeable mixture.

6. 6

   Shape the mixture into 8 compact cakes of equal size. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

7. 7

   Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until deeply golden and crisp on the outside. Work in batches if needed.

8. 8

   To serve, spread the warm roasted carrot cream on the plates and place the crispy amaranth and leek cakes on top. Finish with a little more black pepper and, if desired, extra parsley leaves.