Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

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How to make Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

  • Yield : 30
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

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.

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