Sweet Potato and Cottage Cheese Cakes with Garlicky Spinach and Sesame Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and a pinch of black pepper. Roast for 25 minutes, until very tender.

2. 2

   While the sweet potato roasts, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted, then add the chives, a pinch of salt, a pinch of black pepper, and the lemon zest. Cook 1 minute more. Remove from the heat and let cool slightly.

3. 3

   Transfer the sautéed spinach to a strainer and gently press out excess moisture. Then mix it with 20 g (about 0.7 oz) of the Parmesan cheese. Set the filling aside.

4. 4

   Place the roasted sweet potato in a large bowl and mash into a thick purée. Add the drained cottage cheese, beaten egg, the 24 g of cornstarch divided while reserving 8 g (1 tbsp) for shaping, the remaining 20 g Parmesan cheese, and the rest of the salt and black pepper. Mix until you have a soft but shapeable dough.

5. 5

   With lightly damp hands, divide the sweet potato mixture into 8 portions. Flatten one portion, place a spoonful of the spinach filling in the center, and cover with another portion, sealing the edges to form a thick cake. Repeat to make 4 cakes total.

6. 6

   Mix the reserved cornstarch with the sesame seeds on a plate. Coat both sides of each cake in this mixture to create a thin crust.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Place the cakes on a lightly oiled parchment-lined tray. Bake for 8 minutes, carefully flip them, and bake for 8 to 10 minutes more, until golden and firm.

8. 8

   While they bake, mix the Greek yogurt with the lemon juice and a pinch of salt to make a quick sauce.

9. 9

   Serve the cakes hot with the lemon yogurt sauce on top or on the side.