Spinach & tuna pancakes
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Spinach & tuna pancakes

By Sara Buenfeld

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

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

Nutrition per serving

  • 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
  • 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

  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. 

  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.

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