Beef and Cottage Cheese Cakes with Amaranth Crust, Warm Cauliflower-Pea Mash, and Cumin-Roasted Carrots

Instructions

1. 1

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

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   2. Place the carrots on the tray and toss them with 1 tablespoon olive oil, half of the ground cumin, a pinch of salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and caramelized.

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   3. While the carrots roast, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very tender. During the last 3 minutes, add the peas to the same pot. Drain well.

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   4. Transfer the cauliflower and peas to a bowl and mash or blend them with the Greek yogurt, lemon juice, Dijon mustard, a pinch of salt, and a little black pepper until you get a rustic mash. Keep covered and warm.

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   5. In a large bowl, combine the lean ground beef with the cottage cheese, beaten egg, onion, garlic, parsley, sweet paprika, the remaining ground cumin, the remaining salt, and the remaining black pepper. Mix just until combined.

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   6. Divide the mixture into 8 portions and shape into thick cakes. Place the puffed amaranth on a plate and press each cake on both sides to create a light crust.

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   7. Heat the remaining olive oil in a large oven-safe skillet over medium heat. Brown the cakes for 2 to 3 minutes per side, until the crust sets.

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   8. Transfer the skillet to the oven and finish cooking for 8 to 10 minutes at 200°C / 400°F, or until the cakes are fully cooked in the center.

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   9. Serve a layer of warm cauliflower-pea mash, top with the beef and cottage cheese cakes, and add the cumin-roasted carrots on the side.

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    10. If desired, finish with a little extra chopped fresh parsley over the top before serving.