Crispy Rice and Pea Cakes with Warm Tahini Carrot Cream and Lemon Herb Cucumber Salad

Name: Crispy Rice and Pea Cakes with Warm Tahini Carrot Cream and Lemon Herb Cucumber Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 2 cups cooked and cooled brown rice; 1 cup green peas; 1/2 cup red onion; 2 cloves garlic; 2 tbsp ground flaxseed; 3 tbsp water; 1/3 cup oat flour; 1 tsp ground cumin; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 10 1/2 oz carrots; 3 tbsp tahini; 2 tbsp lemon juice; 1/2 cup hot water; 1 1/2 cups cucumber; 1/2 cup fresh parsley; 2 tbsp fresh mint; 1 tsp lemon zest

An original vegan recipe featuring golden brown rice and pea cakes served over a warm carrot tahini cream and finished with a fresh cucumber, parsley, and lemon salad. It offers contrasting textures, toasty flavor, and a light yet satisfying finish.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

300 g cooked and cooled brown rice (mejor si es of the día anterior)
120 g green peas (fresh or descongelados)
80 g red onion (chopped fina)
2 cloves garlic (1 for the tortitas and 1 for the cream)
14 g ground flaxseed (mezcladas with agua for ligar)
45 ml water (for hidratar the lino)
35 g oat flour (usar certificada without gluten si se necesita)
2 g ground cumin (divided)
2 g sweet paprika (divided)
8 g salt (divided, or to taste)
2 g black pepper (divided, or to taste)
45 ml olive oil (divided)
300 g carrots (peladas and sliced)
45 g tahini (for the cream)
30 ml lemon juice (divided)
120 ml hot water (for ajustar the cream)
180 g cucumber (diced small)
15 g fresh parsley (chopped)
5 g fresh mint (chopped)
2 g lemon zest (solo the parte amarilla)

Nutrition facts

per serving

358 kcal

Calories

9.2 g

Protein

40.8 g

Carbs

18.1 g

Fat

8.1 g

Fiber

32.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.
2
2. In a small bowl, mix the ground flaxseed with 45 ml (3 tbsp) water and let it sit for 10 minutes until thickened.
3
3. Place the carrots, 1 garlic clove, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper on the tray. Toss well and roast for 25 minutes at 220 °C / 425 °F, until the carrots are tender and browned at the edges.
4
4. While the carrots roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the red onion and the remaining minced garlic clove. Cook for 4 to 5 minutes until softened. Add the peas and cook for 2 minutes more. Remove from the heat.
5
5. In a large bowl, lightly mash half of the cooked brown rice with a fork to create a more cohesive texture. Add the remaining rice, the onion and pea mixture, the thickened flax mixture, oat flour, the remaining 1/2 tsp cumin, the remaining 1/2 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until a shapeable mixture forms. Let it rest for 5 minutes.
6
6. Shape the mixture into 8 even cakes. If the mixture sticks, lightly dampen your hands.
7
7. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, in batches if needed, until crisp and deeply golden.
8
8. Transfer the roasted carrots and roasted garlic to a blender or tall container. Add the tahini, 1 tbsp lemon juice, and the hot water. Blend until smooth and creamy. Adjust with an extra pinch of salt if desired.
9
9. In a bowl, combine the cucumber, parsley, mint, lemon zest, the remaining 1 tbsp lemon juice, a pinch of salt, and a few grinds of black pepper. Toss well.
10
10. To serve, spread the warm carrot tahini cream on each plate, place the crispy cakes on top, and finish with the cucumber, herb, and lemon salad. Serve right away.

Chef tips

For an even crispier texture, chill the shaped cakes for 15 minutes before pan-searing. The cream should be smooth and spoonable, not runny; add the hot water gradually if you want to adjust the consistency.

Substitutions

You can substitute the peas with young fava beans, the mint with dill, and the oat flour with gluten-free breadcrumbs or chickpea flour. If you do not have tahini, use sunflower seed butter for a different but still creamy result.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon