Quinoa Cakes with Smoked Trout and Lime Mayonnaise

Makes 8 cakes to serve 4

Quinoa

1 1/4 cups water

3/4 cup quinoa, well rinsed and drained

Lime Mayonnaise

1/2 cup mayonnaise

2 teaspoons freshly squeezed lime juice

1 teaspoon finely grated lime zest

14 teaspoon minced serrano chile (remove veins and seeds for less heat)

Cakes

1/2 pound smoked trout, skinned and torn into 1/2-inch pieces (about 1 1/2 cups)

1/2 cup finely chopped green onions

1/2 cup finely chopped cilantro leaves

6 tablespoons plain dry whole wheat or regular bread crumbs

2 large eggs, lightly beaten

1 to 2 teaspoons minced serrano chile

1 teaspoon finely grated lime zest

1/2 teaspoon ancho chile powder

1/4 teaspoon black pepper

1/4 teaspoon fine sea salt

2 tablespoons extra-virgin olive oil

1. To prepare the quinoa, bring the water and quinoa to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until water is absorbed, 10 to 15 minutes. Remove from heat, and let sit, covered, 10 minutes. Transfer the quinoa to a large bowl and spread to cool for about 20 minutes.

2. Meanwhile, prepare the mayonnaise. In a small bowl, comine the mayonnaise, lime juice and zest, and the chile. Chill, covered, until ready to serve.

3. To make the cakes, add all the ingredients except the olive oil to the bowl with the quinoa. Using your hands, throughly combine, and squeeze the mixture to bring it together.

4. Level the mixture inside the bowl and divide into 8 equal portions using a butter knife. Moisten your hands with water and form cakes about 3 inches in diameter, pressing firmly to ensure they hold together. Place the cakes on a small baking sheet or large plate. If you have time, chill, covered with plastic wrap, for 30 minutes.

5. To finish, heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers. Cook 4 cakes at a time until golden brown, carefully turning once with a metal spatula, about 4 minutes on each side. Add the remaining 1 tablespoon olive oil and repeat with the second batch. Serve warm or at room temperature, together with the mayonnaise.

Recipe reprinted with permission from Ancient Grains for Modern Meals by Maria Speck.