Rice and Leek Cakes with Ricotta Center, Spiced Carrots, and Seed Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, ground cumin, sweet paprika, honey, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, turning halfway through, until tender and lightly caramelized.

2. 2

   While the carrots roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped leek and cook for 5 to 7 minutes until very soft, without browning too much. Let it cool slightly.

3. 3

   In a bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, and a pinch of salt and black pepper. Set aside.

4. 4

   In another large bowl, combine the cooked rice, sautéed leek, egg, grated Parmesan, cornstarch, the remaining parsley, 1/2 teaspoon salt, and a little black pepper. Mix well until you have a moldable mixture.

5. 5

   With lightly moistened hands, divide the rice mixture into 8 portions. Take one portion, flatten it, place a spoonful of the ricotta mixture in the center, and cover with another small portion of rice mixture, sealing the edges to form a cake. Repeat to make 4 large or 8 medium filled cakes.

6. 6

   Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown the cakes for 3 to 4 minutes per side, working in batches if needed, until firm and deeply golden.

7. 7

   Place the sunflower seeds and pumpkin seeds in a small dry skillet and toast over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Add a pinch of salt.

8. 8

   Serve the cakes hot with the roasted carrots on top or alongside. Finish with the seed crunch, the remaining lemon juice, and, if desired, a little extra grated Parmesan.