Quinoa Asparagus Cakes
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
18 cakes
ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup asparagus spear, sliced
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon yellow onion, grated, I substituted dried minced onion
- 1 garlic clove, minced
- 3⁄4 teaspoon salt
- 1 large egg, beaten
- 1⁄4 cup vegetable oil, divided
directions
- Rinse quinoa under cold water, (I put mine in a sieve).
- In a medium saucepan add the quinoa and 2 cups of water.
- Cover, bring to a boil, then reduce to a simmer.
- Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
- Set aside until cool to touch.
- In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
- Gently mix all the ingredients together.
- Add beaten egg until all ingredients are well combined.
- Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
- Gently flatten each ball with your palm to about 1/4 inch thickness.
- In a large skillet heat vegetable oil over medium high heat.
- Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
- Flip and cook another 2-3 minutes.
- Transfer to a paper towel and repeat with remaining cakes.
- Can be eaten warm or at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania