Fish Cakes with Spinach
Sorry. Video is not available for this recipe.
Enough for: 2
takes: 15 minutes
1 large tin tuna in oil (425g / 15oz), drained
1 can chickpeas (400g / 14oz), drained
1 bag baby spinach
mayonnaise, natural yoghurt or lemon juice, to serve
1. Preheat an overhead grill or broiler.
2. Mash tuna and chickpeas together in a bowl using a fork or your hands. It’s OK to leave a few chickpeas whole. Or just whizz it all together in your food processor.
3. Stir in egg and form mixture into fish cakes about the size of a golf ball.
4. Place fish cakes on a heat proof tray and drizzle with a little oil.
5. Cook under the grill (broiler) for about 5 minutes or until browned. Turn carefully, they can be partial to falling apart, and cook for another 3-5 minutes.
6. Meanwhile heat a little oil in a large pot and cook spinach, stirring, until just starting to wilt.
7. Serve fish cakes topped with mayo / yoghurt / lemon and serve spinach ‘sea weed’ on the side.
spicy – serve with your favourite hot sauce like sriracha or Tabasco.
vegetarian – replace tuna with an extra can of chickpeas or a can of cooked lentils and an extra egg and call them chickpea cakes.
more summery – don’t wilt the spinach!
different fish – replace tuna with other canned fish such as salmon or use fresh fish that has been steamed or pan fried until just cooked and flaked into pieces.
carb lovers / more substantial – serve with home made fries or burger buns.
tiny person friendly – change the name to ‘pirate food’ with seaweed.
paleo (gluten, grain + dairy-free) – replace chickpeas with extra tuna.
low carb – replace chickpeas with extra tuna.
more veg – serve with cherry tomatoes or chopped red capsicum (bell pepper).
Waste Avoidance Strategy
tuna, chickpeas – pantry.
egg – will keep in the fridge for weeks. Or use for another meal.
baby spinach – use for another meal or freeze.
mayonnaise, natural yoghurt – will keep in the fridge for weeks. Or use for another meal as neither freezes well.