Go all-out with luxury toppings on crispy cakes flavoured with leek, feta and lemon.
- 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.
- 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.
- 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.
- 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.
- Top the quinoa cakes with creme fraiche, smoked salmon and asparagus. Sprinkle with extra paprika.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set