Potato and leek cakes with dill cucumber cream and crispy chickpeas

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper.

2. 2

   Place the cooked chickpeas in a bowl and toss with 1 tablespoon olive oil, the chopped garlic, 1 teaspoon smoked paprika, the ground cumin, 1/4 teaspoon salt, and a pinch of black pepper. Spread them on the baking sheet and roast for 25 to 30 minutes at 425°F / 220°C, shaking halfway through, until golden and crisp.

3. 3

   While the chickpeas roast, cook the potatoes in salted water for 12 to 15 minutes, until tender. Drain very well and mash them in a large bowl until textured but smooth enough to shape.

4. 4

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the leek and cook for 5 to 6 minutes until softened, without browning too much. Let cool for 2 minutes.

5. 5

   Add the cooked leek to the bowl with the potatoes along with the beaten egg, 2 tablespoons cornstarch, grated Parmesan, chives, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until combined.

6. 6

   Shape the mixture into 8 even cakes. If the mixture feels too soft, let it rest for 5 minutes. Lightly dust the cakes with the remaining 1 tablespoon cornstarch to help them brown.

7. 7

   Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side, until golden and heated through in the center.

8. 8

   For the cream, mix the Greek yogurt, grated cucumber, grated garlic, fresh dill, lemon zest, 2 tablespoons lemon juice, 1/4 teaspoon salt, and a pinch of black pepper in a bowl.

9. 9

   Serve the hot potato and leek cakes with the dill cucumber cream on top or on the side. Finish with the freshly roasted crispy chickpeas to preserve their texture.