Tuna cakes with Spinach & Tomato Salad

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
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These tuna cakes with spinach & tomato salad use very similar ingredients to my chilli Tuna Pasta. This too, is a very fast recipe and could easily be halved for two people.

 

Ingredients

  • 2 x 425g can tuna packed in spring water, drained
  • 400g low fat ricotta
  • 2 eggs, lightly beaten
  • 1/3 cup (80ml) olive oil
  • 500g cherry tomatoes, halved
  • 300g baby spinach leaves
  • 1½ tbsp wine or balsamic vinegar

Instructions

  1. Place tuna, ricotta and eggs in a large bowl. Season and mix well. Using clean hands, divide mixture into 8 patties.
  2. Heat 2 tbsp of oil in a large frying pan on medium heat. Cook patties for 2-3 mins, each side, until golden brown.
  3. Meanwhile, combine remaining olive oil and vinegar with a pinch of sugar, and season to taste. Toss with tomatoes and spinach leaves. Serve tuna cakes with spinach and tomato salad.

Notes

Lyndey’s Notes: These fish cakes will be even yummier if you coat in breadcrumbs before frying. Drop 2 or 3 bread slices into food processor and whiz to make breadcrumbs. This, however would mean they have gluten in them unless you used gluten-free bread. Also, these fish cakes, like the pasta dish, take on extra flavour with 2 finely chopped red chillies and 2 grated garlic cloves mixed through it. Fresh herbs can also be added to the mixture.

Related Recipes: Chilli Tuna Pasta

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