Healthy Spinach & tuna pancakes

• Preparation and cooking time

  • Prep:15 mins
  • Cook:10 mins
• Easy
• Serves 2

Celebrate Shrove Tuesday with these wholesome spinach and tuna pancakes. Healthy, nutritious and full of flavour, they deliver three of your 5-a-day 

Nutrition: Per serving

Nutrient	Unit
kcal	539
fat	19g
saturates	6g
carbs	48g
sugars	15g
fibre	10g
protein	38g
salt	1.5g

Ingredients

• 2 tsp rapeseed oil
• 2 garlic cloves , chopped
• 250g baby spinach
• 1 tbsp tomato purée
• 120g can tuna steak in spring water, drained
• 200g cottage cheese
• 2 large eggs
• 4 tbsp plain wholemeal flour

For the salad

• 200g can sweetcorn (no added salt or sugar), rinsed and drained
• 1 small red onion , finely chopped
• 85g cherry tomatoes , quartered
• 10 basil leaves , chopped
• 4 pitted Kalamata olives , sliced
• 2 tsp balsamic vinegar

Method

• STEP 1

  Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.

• STEP 2

  Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

• Source Link

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