Quinoa and Smoked Trout Cakes

I made these for a wine tasting party, they were meant to pair with a crisp Sauvignon Blanc and they didn't disappoint. The doubled recipe made so much, I served them at a dinner with some girlfriends and again to my family. Three turns, and they were gobbled up each time. I served them with a dipping sauce that varied a bit each time, but was generally a mixture of mayonnaise, nonfat yogurt, salt, lime juice, chile powder, smoked paprika and cumin. Worked every time.

This is loosely based on two recipes, one from Food Blogga and the other from a new cookbook that is just wowing me right now: Super Natural Every Day by Heidi Swanson of the wonderful 101 Cookbooks.

2.5 cups cooked quinoa, red or gold, at room temperature
4 large eggs, beaten
1/2 t kosher salt
1.5 cups smoked trout, cut into small pieces
1/4 cup crumbled soft goat cheese
1/2 cup thinly sliced green onions
1/2 cup chopped cilantro
1 serrano chile, veins and seeds removed, minced
4 T plain bread crumbs
1/2 t ancho chile powder
1/4 t freshly ground black pepper

Combine all ingredients, stirring gently to mix. Place in refrigerator for 20 minutes to allow flavors to meld and combination to set. Form into small 1" thick patties the size of crab cakes. Add an egg if they don't come together, or breadcrumbs if the mixture seems too loose.

Heat 2 T vegetable oil in a heavy skillet over medium heat. Add as many patties as fit with room between and cook 4-5 minutes until the bottom is well-browned, flip and cook the second side for 4 minutes. Serve with the dipping sauce.