Asparagus, feta and quinoa fritters with sriracha dip

• Published date: 04 November 2021
• Publication title: Mountain Scene

1.Thoroughly rinse the quinoa using a sieve. In a rice cooker, tip in the quinoa and the stock and turn on to cook. Alternatively, use a pot, making sure you keep the lid on and cook until the stock is absorbed.

2.Once cooked, remove the lid, fluff with a fork and set aside until you’re ready to make the patties.

3.Bring a large pot of water to the boil. Break the woody piece off the end of the asparagus. Blanch the whole asparagus for 30 seconds, then remove and immediately run under cold water.

4.Finely slice the cooled asparagus. Whisk the egg in a bowl and then take a large bowl and add all the ingredients (excluding the dip ingredients) and season generously with salt and...