Golden Cassava and Zucchini Cakes with Red Pepper Cream and Warm Lemon Lentil Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the roasted red pepper and 1 garlic clove on a small tray, drizzle with 1 tablespoon olive oil, and roast for 10 minutes to deepen the flavor.

2. 2

   2. Meanwhile, place the grated zucchini in a clean towel and squeeze well to remove as much liquid as possible. Transfer the grated cassava to a large bowl with the zucchini, chopped onion, 1 minced garlic clove, beaten egg, Parmesan, rice flour, 2 tablespoons parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until combined.

3. 3

   3. Shape the mixture into 8 compact cakes with your hands. If the mixture feels too wet, let it rest for 5 minutes so the rice flour can absorb some moisture.

4. 4

   4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the cakes for 3 to 4 minutes per side until deeply golden. Transfer them to a tray and finish cooking in the oven at 220 °C / 425 °F for 12 minutes.

5. 5

   5. For the cream, add the roasted pepper and garlic, Greek yogurt, smoked paprika, 1 tablespoon lemon juice, a pinch of lemon zest, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to a blender. Blend until smooth and silky.

6. 6

   6. For the warm salad, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the cherry tomatoes and sauté for 2 minutes. Stir in the cooked lentils, the remaining lemon juice and zest, 2 tablespoons parsley, 1/4 teaspoon salt, and a little black pepper. Cook for 2 to 3 minutes until warm and fragrant.

7. 7

   7. Toast the sunflower seeds in a small dry skillet for 1 to 2 minutes, stirring often, until fragrant.

8. 8

   8. Spread a layer of red pepper cream on each plate, place 2 cakes on top, and serve with the warm lentil salad. Finish with the toasted sunflower seeds and the remaining parsley.