Savory Chicken and Ricotta Oat Cakes with Warm Carrot and Red Lentil Cumin Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or dish with parchment paper and lightly grease it with 1 teaspoon of the olive oil.

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   2. In a large bowl, combine the ground chicken, ricotta, quick oats, beaten egg, grated Parmesan, 1 grated garlic clove, fresh parsley, 1/2 teaspoon sweet paprika, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.

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   3. Divide the mixture into 8 portions and shape into thick cakes with lightly damp hands. Place them on the prepared tray and brush with 1 tablespoon of the olive oil.

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   4. Bake the cakes for 18 to 22 minutes at 220 °C / 425 °F, until golden and fully cooked through.

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   5. Meanwhile, heat the remaining teaspoon of olive oil in a medium saucepan over medium heat. Add the onion, the remaining garlic clove, and a pinch of salt. Cook for 3 to 4 minutes, stirring, until the onion softens.

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   6. Add the carrots, dry red lentils, the remaining 1/2 teaspoon sweet paprika, the remaining 1/2 teaspoon ground cumin, and the rest of the black pepper. Stir for 30 seconds to bloom the spices.

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   7. Pour in the chicken broth or water, bring to a boil, then reduce the heat. Cook partially covered for 15 to 18 minutes, until the carrots and red lentils are very tender.

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   8. Remove from the heat and add the lemon juice. Blend until smooth and creamy. Taste and adjust with the remaining salt if needed.

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   9. Spoon a base of the warm carrot and red lentil cream onto each plate. Top with 2 cakes and finish each serving with a spoonful of plain Greek yogurt.

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    10. If desired, let the cakes rest for 2 minutes out of the oven before serving so they hold their shape and juices better.