Quinoa, Leek & Feta Patties
Directions
Prepare McKenzie's White Quinoa as per packet instructions.
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 McKenzie's White Quinoa, feta, flour, lemon rind and egg and mix until well combined. Season to taste.
Shape 2 tablespoons of the mixture into patties. Add oil to a heavy based saucepan or wok (enough to shallow fry). Heat over medium-high heat. Cook patties in batches, for 2 minutes on each side or until golden. Transfer to a baking tray lined with paper towel. Cover with foil to keep warm before serving.
- Top with smoked salmon, shaved asparagus and creme fraiche. Top with slow roasted capsicum, a dollop of yoghurt and fresh parsley.
- 2 cups water
- 1 cup McKenzie's White Quinoa
- 60g butter
- 1 leek, halved legnthways, sliced thinly
- 200g feta, crumbled
- 1/2 cup plain flour
- 1 lemon, rind finely grated
- 2 eggs, lightly whisked
- 2 tbs olive oil
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