Baked Rice and Carrot Cakes with Whipped Feta Cream and Warm Herb Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet or tray with parchment paper and brush it with 1 tablespoon of the olive oil.

2. 2

   In a large bowl, mix the cooked rice, grated carrot, eggs, rice flour, Parmesan, scallions, lemon zest, 1/2 teaspoon of the salt, and the black pepper. Stir well until you have a mixture that can be compacted with your hands.

3. 3

   Shape the mixture into 8 compact round cakes and place them on the prepared tray. Brush or drizzle the tops with 1 additional tablespoon of olive oil.

4. 4

   Bake for 15 minutes at 220 °C / 425 °F. Carefully flip the cakes and bake for 10 to 12 minutes more, until golden around the edges and firm to the touch.

5. 5

   Meanwhile, place the pumpkin seeds in a small skillet over medium heat and toast for 2 to 3 minutes, stirring often, until nutty and fragrant. Remove and set aside.

6. 6

   For the cream, blend or mash the feta with the Greek yogurt, lemon juice, and 1 tablespoon of water until creamy and spreadable. Taste and adjust with a pinch of the remaining salt if needed.

7. 7

   For the warm herb oil, gently heat the remaining olive oil in a small pan with the parsley, mint, and the rest of the salt for 30 to 45 seconds, without letting it fry. Remove from the heat.

8. 8

   Serve the cakes hot with a base or generous spoonful of whipped feta cream, finish with the warm herb oil, and scatter the toasted pumpkin seeds on top. If desired, add a little extra grated Parmesan at the end.