Sweet Potato and Scallion Cakes with Avocado Lime Cream and Toasted Corn

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 18 to 20 minutes until tender and lightly golden.

2. 2

   Meanwhile, in a skillet over medium heat, warm 1 teaspoon olive oil and sauté half of the scallions with 1 grated garlic clove for 1 to 2 minutes. Remove from the heat and let cool slightly.

3. 3

   Transfer the roasted sweet potato to a large bowl and mash with a fork. Add the rice flour, beaten egg, grated Parmesan, the sautéed scallion and garlic mixture, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and black pepper. Mix until you have a soft, shapeable mixture.

4. 4

   Shape into 8 compact cakes with lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

5. 5

   For the cream, place the avocado, Greek yogurt, lime zest, 1 tablespoon lime juice, a pinch of salt, and half of the cilantro in a blender or food processor. Blend until smooth and creamy. Set aside.

6. 6

   In a clean skillet over medium-high heat, heat 2 teaspoons olive oil. Add the corn and cook for 3 to 4 minutes until lightly charred. Stir in 1 chopped garlic clove, the remaining cumin, the remaining smoked paprika, and a pinch of salt. Cook 1 minute more, then toss with the remaining cilantro.

7. 7

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, in batches, until deeply golden and heated through.

8. 8

   Serve the cakes hot with the avocado lime cream on top or on the side. Finish with the toasted corn, the remaining scallions, and the toasted pumpkin seeds.