Cassava and Carrot Cakes with Tahini-Lemon Cream and Warm Cucumber Mint Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a tray or oven-safe plate to keep the cakes warm if desired.

2. 2

   2. Place the cassava in a pot with enough water and a pinch of the salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well, remove any tough inner fibers, and mash while still hot into a rustic purée.

3. 3

   3. While the cassava cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté half of the red onion and half of the garlic for 3 to 4 minutes. Add the grated carrot, cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 minutes, stirring, until the carrot softens slightly. Let cool for 5 minutes.

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   4. In a large bowl combine the cassava purée, the carrot mixture, the eggs, chickpea flour, and fresh parsley. Mix well until a shapeable dough forms. If it feels too soft, let it rest for 5 minutes so the chickpea flour can absorb moisture.

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   5. Divide the mixture into 8 portions and shape into thick cakes. Place them on a tray or plate.

6. 6

   6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown 4 cakes for 3 to 4 minutes per side. Repeat with the remaining tablespoon of oil and the other 4 cakes. Transfer them to the preheated oven and bake for 8 minutes at 220 °C / 425 °F so they become firm inside and deeply golden outside.

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   7. For the cream, combine the tahini, plain yogurt, 1 tablespoon lemon juice, water, a pinch of salt, and a pinch of black pepper in a bowl. Whisk until smooth and creamy.

8. 8

   8. For the warm salad, heat 1 teaspoon of the residual oil from the skillet or use a few drops of oil. Add the remaining red onion and remaining garlic and cook for 1 minute. Add the cucumber, apple cider vinegar, the remaining tablespoon of lemon juice, fresh mint, and a pinch of salt. Sauté for only 1 to 2 minutes so the cucumber warms through but keeps its texture.

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   9. Serve 2 cakes per plate with a generous spoonful of tahini-lemon cream and a portion of warm cucumber mint salad. Finish with a little extra black pepper if desired.