Jasmine Rice and Carrot Cakes with Lemon Yogurt Cream, Sautéed Asparagus and Toasted Almonds

Instructions

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   1. In a large bowl, combine the cooked jasmine rice, grated carrot, scallions, eggs, rice flour, Parmesan cheese, 1 teaspoon of lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder until the mixture is even and can be compacted with your hands.

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   2. Shape the mixture into 8 compact cakes of equal size and place them on a tray or plate. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

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   3. In a small bowl, make the cream by mixing the Greek yogurt, lemon juice, remaining lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Chill until ready to serve.

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   4. Heat a large nonstick skillet over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring, until golden. Remove and set aside.

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   5. In the same skillet, add 1 tablespoon olive oil and sauté the asparagus with a pinch of salt for 4 to 5 minutes, until tender but still bright green. Remove and keep warm.

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   6. Add the remaining 2 tablespoons olive oil to the skillet and cook the cakes over medium heat for 4 to 5 minutes per side, until deeply golden and heated through. Work in batches if needed so they do not crowd the pan.

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   7. If you prefer to finish them in the oven, place them on a baking tray and bake for 8 minutes at 200 °C / 400 °F after pan-searing, for a firmer texture.

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   8. Serve the hot cakes with a base or dollops of the lemon yogurt cream, arrange the sautéed asparagus on top or alongside, and finish with the toasted almonds.