Quinoa and leek fritters with roasted cumin carrot cream and crunchy seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, until tender and lightly caramelized at the edges.

2. 2

   Meanwhile, place the quinoa and water in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, garlic, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the leek is soft and slightly sweet. Let it cool slightly.

4. 4

   Toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

5. 5

   For the cream, transfer the roasted carrots to a blender or food processor with the yogurt, lemon juice, 1/2 teaspoon cumin, and 1 tablespoon olive oil. Blend until smooth and creamy. Adjust with a pinch of salt and pepper if needed.

6. 6

   In a large bowl, combine the cooked quinoa, sautéed leek, beaten eggs, crumbled feta, rice flour, 1/2 teaspoon salt, and the remaining black pepper. Mix well until you have a moist but shapeable mixture.

7. 7

   Shape the mixture into 8 compact fritters. If it feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

8. 8

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until deeply golden and set.

9. 9

   Serve the fritters hot with a spoonful or base of roasted carrot cream and finish with the toasted sunflower seeds on top.