Quinoa cakes with smoked trout and lime mayonnaise
- QUINOA:
- 1¼ cups water;
- ¾ cup quinoa, well rinsed and drained.
- LIME MAYONNAISE:
- ½ cup mayonnaise;
- 2 teaspoons freshly squeezed lime juice;
- 1 teaspoon finely grated lime zest;
- ¼ teaspoon minced serrano chile (remove veins and seeds for less heat).
- CAKES:
- ½ pound smoked trout, skinned and torn into ½-inch pieces (about 1½ cups);
- ½ cup finely chopped green onions (about 3);
- ½ 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 (remove veins and seeds for less heat);
- 1 teaspoon finely grated lime zest;
- ½ teaspoon ancho chile powder;
- ¼ teaspoon freshly ground black pepper;
- ¼ teaspoon fine sea salt;
- 2 tablespoons extra-virgin olive oil.
Instructions:
- Â To prepare the quinoa, bring the water and the quinoa to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Transfer the quinoa to a large bowl and spread to cool for about 20 minutes.
- Meanwhile, prepare the mayonnaise. In a small bowl, combine the mayonnaise, lime juice and zest, and the serrano chile. Chill, covered, until ready to serve.
- To make the cakes, add all the ingredients except the olive oil to the bowl with the quinoa. Using your hands, thoroughly combine, and squeeze the mixture to bring it together.
- Level the mixture inside the bowl and divide into 8 equal portions using a butter knife (cut in half like a cake, and then each half into quarters). 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.
- To finish, heat 1 tablespoon of the 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.
- TO GET A HEAD START: Make the quinoa, as in step 1, ahead.
- TO LIGHTEN IT UP: Use lowfat mayonnaise or lowfat Greek yogurt instead of regular mayonnaise to make the lime mayonnaise. Bake the burgers instead of pan-frying them.