Spinach & tuna pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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.
