Wild Rice and Leek Cakes with Roasted Carrot Cumin Cream and Crunchy Pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a tray and toss them with 1 1/2 tbsp olive oil, cumin, sweet paprika, half of the salt, and a pinch of black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly browned.

2. 2

   While the carrots roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the leek and garlic and cook for 5 to 6 minutes until soft. Let cool for 5 minutes.

3. 3

   In a large bowl, combine the cooked wild rice, the sautéed leek and garlic, beaten eggs, rice flour, 1 tbsp chives, zest of half the lemon, the remaining salt, and a little black pepper. Shape into 8 compact cakes.

4. 4

   Heat a large nonstick skillet over medium heat with the remaining 1/2 tbsp olive oil. Cook the cakes for 4 to 5 minutes per side until golden and firm. Work in batches if needed.

5. 5

   Transfer the roasted carrots to a blender or food processor with the goat cheese, vegetable broth, and 1 tbsp lemon juice. Blend until smooth and creamy. Add a little more broth if you want a looser texture.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until crunchy and fragrant.

7. 7

   To serve, spread the warm carrot cream onto plates, place the wild rice cakes on top, and finish with the toasted pumpkin seeds, remaining chives, a little lemon zest, and black pepper to taste.