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Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche
Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in decadent toppings on crispy leek, feta, and lemon cakes.
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
  • 2.50 gm 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
Instructions:
  • In a large saucepan, eagerly boil water and quinoa over high heat. Lower the heat and let it gently simmer for 10-15 minutes until the quinoa is tender and all the liquid is absorbed. Cover and let it sit for 5 minutes to steam.
  • 1. Melt butter in a frying pan over medium heat. Cook leek for 3 minutes until softened. Transfer to a bowl. Combine with quinoa, feta, flour, lemon rind, paprika, and egg. Mix well and season to taste.
  • Form tablespoon-sized amounts of the mixture into patties. Fill a heavy-based saucepan or wok with oil one-third of the way up and heat over medium-high heat. Cook the patties in 4 batches, 2 minutes on each side, until golden brown. Place on a paper towel-lined baking tray and cover with foil to retain warmth.
  • Peel asparagus into ribbons and blanch in boiling water for 10 seconds until tender crisp. Shock in ice water and then drain.
  • Garnish the quinoa cakes with creme fraiche, smoked salmon, and asparagus, then sprinkle with extra paprika for an added touch of flavor.

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