Savory Corn and Zucchini Cakes with Spiced Chicken and Cilantro Avocado Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Mix the chicken with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon ground cumin, dried oregano, 1 grated garlic clove, 1 teaspoon salt, and black pepper. Let it sit for 10 minutes.

2. 2

   2. Place the seasoned chicken on a baking tray and roast for 14 to 16 minutes at 220 °C / 425 °F, until fully cooked and lightly browned around the edges. Let it rest for 3 minutes after baking.

3. 3

   3. Meanwhile, make the cakes. In a large bowl, combine the grated and well-squeezed zucchini, sweet corn, red onion, eggs, all-purpose flour, crumbled feta, the remaining ground cumin, and 1/2 teaspoon salt. Stir until you have a thick, even batter.

4. 4

   4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Shape the zucchini and corn mixture into 8 cakes and cook them in batches for 3 to 4 minutes per side, until golden and set. Add the final tablespoon of oil if the pan needs it.

5. 5

   5. For the cream, blend the avocado with the Greek yogurt, fresh cilantro, lime juice, a little lime zest, the remaining garlic clove, and a pinch of salt until smooth and creamy.

6. 6

   6. Dress the mixed greens and cherry tomatoes with a few drops of olive oil and a pinch of salt.

7. 7

   7. Serve 2 savory corn and zucchini cakes on each plate with a portion of spiced chicken, a generous spoonful of cilantro avocado cream, and the mixed green and cherry tomato salad on the side.