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Spinach & tuna pancakes

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



  • 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


  • 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 flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl around the pan to coat the base. Cook briefly until set, then flip over with a palette 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.


article from BBCgoodfood

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