SPINACH & TUNA PANCAKES

Spinach & tuna pancakes image

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

Provided by Sara Buenfeld

Time 25m

Number Of Ingredients 14

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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
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

Steps:

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.
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.

Nutrition Facts : Calories 539 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium