Crispy Brown Rice and Pumpkin Cakes with Lemon Yogurt Cream and Warm Cucumber Dill Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 22 to 25 minutes, until tender with golden edges. Let it cool slightly.

2. 2

   While the pumpkin roasts, make the cream: combine the Greek yogurt with the lemon zest, 15 ml (1 tbsp) lemon juice, a pinch of salt, and a pinch of pepper. Refrigerate until needed.

3. 3

   Transfer the roasted pumpkin to a bowl and mash it roughly with a fork. Add the cooked brown rice, beaten egg, grated Parmesan, cornstarch, scallions, 1 grated garlic clove, smoked paprika, 2 g (about 1/3 tsp) salt, and the remaining black pepper. Mix well until you have a mixture that can be pressed together by hand.

4. 4

   Shape the mixture into 8 even cakes, pressing firmly. If the mixture feels too wet, let it rest for 5 minutes so the cornstarch can absorb some of the moisture.

5. 5

   Heat 30 ml (2 tbsp) olive oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 4 to 5 minutes per side, until deeply golden and crisp. Transfer to a plate or keep warm on a tray in the turned-off but still warm oven.

6. 6

   For the warm salad, use the same skillet over medium-low heat. Add the red onion and chopped garlic and cook for 1 minute. Add the cucumber, dill, white wine vinegar, and a pinch of salt. Sauté for 2 minutes, just until the cucumber is warmed through but still textured.

7. 7

   Serve the cakes hot with a base or generous spoonful of lemon yogurt cream. Spoon the warm cucumber dill salad on top or alongside. If desired, finish with a little extra grated Parmesan, a few drops of olive oil, and freshly ground black pepper.