Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

(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


  • 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


  • 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.


  • 545 kj


  • 10g

    Fat Total

  • 4.5g

    Saturated Fat

  • 0.5g


  • 5.5g


  • 5.5g

    Carbs (total)

All nutrition values are per serve


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


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