Red Lentil and Leek Cakes with Roasted Kohlrabi Lemon Cream and Warm Apple Parsley Seed Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kohlrabi on a tray with 1 tablespoon olive oil, 2 garlic cloves, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly browned.

2. 2

   Meanwhile, cook the red lentils with 480 ml water in a saucepan over medium heat for 10 to 12 minutes, until tender and almost no liquid remains. Spread them on a plate for 5 minutes so the steam can escape.

3. 3

   In a small bowl, mix the ground flaxseed with 45 ml water and let it sit for 5 minutes until thickened.

4. 4

   Heat a skillet with 1 teaspoon olive oil. Add the chopped leek and 1 minced garlic clove. Cook for 5 to 6 minutes over medium heat until the leek is soft. Reserve half of the leek for the cakes and leave the other half in the pan for the warm salad.

5. 5

   Make the cream: transfer the roasted kohlrabi and roasted garlic to a blender with the plant milk, 1 tablespoon lemon juice, the zest of half the lemon, and the Dijon mustard. Blend until very smooth. Adjust with salt and black pepper. Keep warm.

6. 6

   For the cakes, combine the cooked lentils, the reserved sautéed leek, oat flour, hydrated flax mixture, ground cumin, smoked paprika, 1 tablespoon chopped parsley, the remaining lemon juice, a pinch of salt, and black pepper in a bowl. Mash partially with a fork so the mixture holds together while keeping some texture. Shape into 8 cakes.

7. 7

   Heat the skillet with 1 tablespoon olive oil over medium heat. Cook the cakes for 3 to 4 minutes per side until golden and firm. If needed, cook in batches and add a few extra drops of oil.

8. 8

   In the same skillet with the remaining leek, add the diced apple and sauté for 2 to 3 minutes with a few drops of oil until slightly softened but still holding its shape. Stir in the toasted sunflower seeds, the remaining chopped parsley, a pinch of salt, black pepper, and a little lemon zest.

9. 9

   To serve, spread the warm kohlrabi cream onto plates. Set the red lentil cakes on top and finish with the warm apple, parsley, and sunflower seed salad. Add, if desired, a final drizzle of olive oil and a little more black pepper.