Spinach & tuna pancakes served on a plate

Spinach & tuna pancakes

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal539
  • fat19g
  • saturates6g
  • carbs48g
  • sugars15g
  • fibre10g
  • protein38g
  • salt1.5g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 garlic cloves, chopped
  • 250g baby spinach
  • 1 tbsp tomato purée
  • 120g can tuna steak in spring water, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 200g cottage cheese
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp plain wholemeal flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

For the salad

  • 200g can sweetcorn (no added salt or sugar), rinsed and drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 small red onion, finely chopped
  • 85g cherry tomatoes, quartered
  • 10 basil leaves, chopped
  • 4 pitted Kalamata olives, sliced
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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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