White bean and leek cakes with warm ginger carrot cream and cucumber dill salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrots, onion, and 1 garlic clove on a baking tray. Add 1 1/2 tablespoons olive oil, the ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 25 minutes, until the carrots are tender and lightly browned.

2. 2

   2. Meanwhile, heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 6 to 8 minutes, stirring, until softened. Stir in 2 minced garlic cloves and cook for 1 minute more. Remove from the heat and let cool slightly.

3. 3

   3. In a large bowl, mash the white beans with a fork or potato masher, keeping some texture. Add the cooked leek, ground oats, parsley, smoked paprika, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice. Mix until you have a moldable mixture. Divide into 8 cakes and chill for 10 minutes so they firm up.

4. 4

   4. Make the salad by combining the cucumber, dill, 2 tablespoons lemon juice, the zest of half a lemon, maple syrup, 1/2 tablespoon olive oil, and a pinch of salt in a bowl. Set aside.

5. 5

   5. Transfer the roasted vegetables to a blender with the vegetable broth and blend until smooth and creamy. Taste and adjust with a little more salt or pepper if needed. Keep warm over low heat or covered off the heat.

6. 6

   6. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until golden and firm. Work in batches if needed so the pan is not crowded.

7. 7

   7. Spoon a layer of warm carrot ginger cream onto each plate. Top with 2 cakes per serving and finish with the cucumber dill salad. Add a little more lemon zest on top if desired.

8. 8

   8. Serve immediately to enjoy the contrast of crisp cakes, silky cream, and fresh salad.