These hot little numbers are deliciously filling. With tuna, thyme, leek, rice, mushrooms, egg and cheddar cheese, they make a great dinner or lunch for two.
- 85 g (⅓ cup) Doongara rice
- 2 tsp extra virgin olive oil
- 1 leek, washed, thinly sliced
- 1 garlic clove, crushed
- 100 g button mushrooms, thinly sliced
- 3 sprigs thyme, leaves picked
- 185 g Sirena canned tuna in springwater, drained and flaked
- 30 g reduced-fat mature cheddar cheese block, grated
- 2 x 60 g eggs, whisked
- 2 tbsp wholemeal plain flour or gluten-free flour
- Freshly ground black pepper, to season
- lemon wedges, to serve
- watercress, leaves picked, to serve
- Cook rice in a saucepan of boiling water for 15 minutes or until soft and just breaking down.
- Meanwhile, heat ½ tsp oil in a medium non-stick frying pan over a medium heat. Add leek, garlic, mushrooms and thyme and cook, stirring occasionally, for 10 minutes or until leeks are very soft. Transfer to a large bowl. Add cooked rice then, using a fork, mash up slightly. Set aside to cool for 10 minutes.
- Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.
- Heat half the remaining oil in a large non-stick frying pan over a medium heat. Add 3 patties and cook for 3 minutes each side or until cooked through and crispy. Repeat with remaining oil and patties. Transfer to a plate and cover loosely with foil to keep warm. Serve fish cakes with lemon wedges and salad leaves.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.1 g|
|Total carbohydrates||43.7 g|
|- Sugars||2.6 g|
|Dietary fibre||2.7 g|