Asparagus season peaks during mid-spring, making late April and early May the best time to enjoy this crisp veggie. Roast whole stalks and serve them with your family’s favorite salad dressing as a dipping sauce (asparagus fingers!) or slice them thinly and pan-fry in these whole grain cakes.
Active time: 20 minutes
Total time: 50 minutes
- 1 cup quinoa, rinsed under cold water
- 1 cup sliced asparagus spears
- 1/2 cup grated Parmesan cheese
- 1 tablespoon grated yellow onion
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup safflower oil, divided
- In a medium saucepot, add the quinoa and two cups of water. Cover, bring to a boil, then reduce to a simmer. Cook 15 to 20 minutes, or until all of the water is absorbed and the quinoa has doubled in size. Set aside until cool enough to touch, about 15 minutes.
- In a large bowl, add the quinoa, asparagus, cheese, onion, garlic, and salt and gently mix with a spatula to combine. Add the beaten egg and mix until all ingredients are well combined.
- Using your hands, form the mixture into 18 to 20 golf ball–size balls and place them on a baking sheet. Gently flatten each ball with your palm to about 1/4-inch thickness.
- In a large skillet, heat one tablespoon of the safflower oil over medium-high heat. Use a spatula to transfer five of the fritters to the pan and cook, 5 to 7 minutes, or until golden brown. Flip and cook 2 to 3 minutes more, then transfer to a paper towel. Repeat with remaining cakes. Serve warm or at room temperature.
Per cake: calories 75, fat 4 g, protein 3 g, carbohydrates 7 g, dietary fiber 1 g
Reprinted from KIWI Magazine