Asparagus Patties
These crispy Asparagus Patties are the perfect spring-inspired appetizer or side dish! Made with fresh asparagus, Parmesan, breadcrumbs, and Creole seasoning, they’re golden, flavorful, and incredibly easy to whip up. Serve them with sour cream or pair them with your favorite mains for a light, delicious meal.
Servings: 6 patties
Calories: 87kcal
Equipment
- 1 skillet
- 1 medium stock pot
Ingredients
- 2 cup Asparagus ¼" cut
- ½ cup breadcrumbs plain
- ¼ cup Parmesan cheese
- 1 tablespoon creole seasoning
- 2 eggs large
- ¼ cup white onion ¼" dice
- oil for cooking
Instructions
- Bring a pot of water to a boil.
- While you are waiting for the water, cut asparagus into ¼”pieces. Set aside till the water is boiling.
- When water is boiling, prepare your ice bath (using icecubes and cold water). Once water is at a full boil, add your asparagus and cook for 15 to 20 seconds. Remove from the heat and strain. Add the asparagusto your ice bath. Strain the asparagus once it is chilled. (Pat the asparaguswith a dry paper towel to remove some moisture.)
- Add Asparagus to your mixing bowl with other ingredients andmix well.
- Take the mixture and form 6 patties.
- In a hot skillet with cooking oil, place your patties in theskillet and cook on each side for 3-4 minutes until golden brown.
- Place patties on a lined plate to remove any excess oil.
Video
Notes
- Dry the asparagus well after blanching—too much moisture makes the patties fall apart.
- A nonstick skillet works best for getting that perfect golden crust.
- Love spice? Add a pinch of cayenne or extra Creole seasoning.
- Want them extra crispy? Mix in a tablespoon of panko.
- These reheat amazingly in an air fryer!
Nutrition
Serving: 6g | Calories: 87kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 155mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg