Golden Cassava and Spinach Cakes with Warm Roasted Red Pepper and Goat Cheese Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the whole red bell pepper on a baking tray, rub it with 1 teaspoon olive oil, and roast for 20 to 25 minutes, turning once, until the skin is well charred. Transfer it to a bowl, cover for 10 minutes, then peel, seed, and cut into strips.

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   2. Meanwhile, place the cassava in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium heat for 18 to 22 minutes, until very tender. Drain well, remove any tough inner fiber, and mash until you have a thick purée.

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   3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of the red onion and half of the garlic. Cook for 2 to 3 minutes. Add the spinach and sauté for 2 minutes until wilted and reduced. Stir in 1/2 teaspoon smoked paprika, a pinch of salt, and a pinch of black pepper. Remove from the heat, drain off any liquid if needed, and roughly chop the spinach.

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   4. In a large bowl, combine the cassava purée with the sautéed spinach, the beaten egg, grated Parmesan, 40 g (about 1.5 oz) crumbled goat cheese, the chives, cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until you have a firm dough. Divide into 8 portions and shape into thick cakes.

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   5. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown the cakes in batches for 3 to 4 minutes per side, until crisp and deeply golden. Add the remaining tablespoon of oil as needed for the second batch.

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   6. For the cream, place the roasted pepper, milk, the remaining red onion, the remaining garlic, the remaining 80 g (about 2.5 oz) goat cheese, lemon juice, the remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring, until the cheese melts. Blend with an immersion blender or in a blender until smooth.

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   7. Serve 2 cakes per portion with the warm roasted red pepper and goat cheese cream spooned over the top or on the side. If desired, let the cakes rest for 2 minutes before serving so they hold their shape better.