Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

title="Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche"
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(3) Rate it

• 0:15 Prep


• 0:30 Cook


• Makes 30


• Advanced

Go all-out with luxury toppings on crispy cakes flavoured with leek, feta and lemon.

Featured in
Quinoa recipes, Asparagus recipes

Ingredients

• 750ml (3 cups) water


• 150g (1 cup) quinoa


• 60g butter


• 1 leek, halved lengthways, thinly sliced


• 200g feta, crumbled


• 75g (1/2 cup) plain flour


• 1 lemon, rind finely grated


• 1 teaspoon sweet paprika


• 2 eggs, lightly whisked


• Olive oil, to shallow-fry


• 1 bunch asparagus, trimmed


• 250g creme fraiche


• 300g slices smoked salmon


• Sweet paprika, extra, to sprinkle

Method

• 
  
  
  Step 1
  
  
  
  
  Place the water and quinoa in a large saucepan over high heat and bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the liquid is absorbed and the quinoa is tender. Cover and set aside for 5 minutes to steam.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the butter in a frying pan over medium heat. Stir the leek for 3 minutes or until soft. Transfer to a bowl. Add the quinoa, feta, flour, lemon rind, paprika and egg and mix until well combined. Season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Shape tablespoonfuls of mixture into patties. Add oil to one-third of the way up a heavy based saucepan or wok. Heat over medium-high heat. Cook patties, in 4 batches, for 2 minutes each side or until golden. Transfer to a baking tray lined with paper towel. Cover with foil to keep warm.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, peel asparagus lengthways into ribbons. Cook in a saucepan of boiling water for 10 seconds or until tender crisp. Refresh in iced water. Drain.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Top the quinoa cakes with creme fraiche, smoked salmon and asparagus. Sprinkle with extra paprika.
  
  
  

Nutrition

• 545 kj

  Energy




• 10g

  Fat Total




• 4.5g

  Saturated Fat




• 0.5g

  Fibre




• 5.5g

  Protein







• 5.5g

  Carbs (total)

All nutrition values are per serve

Notes

Top idea: For a different way to serve these quinoa cakes, swap the smoked salmon and shaved asparagus for flaked hot-smoked salmon or trout and watercress sprigs.

• Author: Michelle Noerianto


• Image credit: Craig Wall


• Publication: Australian Good Taste

Source: taste.com.au