Enjoy these healthy spinach and tuna pancakes on Shrove Tuesday. They provide three of your daily five food groups and are flavorful, nutritious, and healthy.
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
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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
Salad ingredients should be combined and set aside. In a sizable nonstick pan with hot oil, briefly sauté the garlic. To wilt the spinach, stir in the tomato purée, tuna, and cottage cheese after that. Place aside.
STEP 2
Mix the eggs, flour, and 2 tablespoons of water. In a medium nonstick pan, heat the remaining oil, add half the batter, and swirl the pan to coat the bottom. fry for a few seconds until set, then use a palette knife to flip over and fry the opposite side for one minute. Continue by using the remaining batter. Serve the pancakes with the salad by placing them on serving plates, spreading the filling along one side, and rolling them up.
