Quinoa cakes with smoked trout and lime mayonnaise from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • MissKoo on June 08, 2020

    This recipe really is a keeper and worth the effort. The lime and serrano chile kick up the flavor of the quinoa cakes nicely and the lime mayonnaise adds great contrasting texture and more flavor enhancement. The batter is very crumbly. I added a third egg (still hard to keep the cakes together), used wet hands as indicated in the recipe, and refrigerated the covered cakes overnight before carefully transferring to skillet to cook. Good for breakfast, lunch, or light dinner, with soup or salad. Leftovers keep well.

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