Name: Crispy spinach and tuna rice cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 teaspoon vegetable oil; 1 medium (200g) red capsicum, chopped; 1 clove garlic, crushed; 200 gram baby spinach leaves; 2 cup cooked white long-grain rice; 425 gram can tuna in spring water or brine, drained; 4 green onions (green shallots), sliced thinly; 1 tablespoon chopped fresh dill; 4 egg whites, beaten lightly; 1 tablespoon finely grated lemon rind; salt and freshly ground black pepper cooking oil spray

Crispy spinach and tuna rice cake

Packed with mind-sharpening ingredients, this wholesome rice cake is a fantastic option to recharge at lunchtime.

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 teaspoon vegetable oil

1 medium (200g) red capsicum, chopped

1 clove garlic, crushed

200 gram baby spinach leaves

2 cup cooked white long-grain rice

425 gram can tuna in spring water or brine, drained

4 green onions (green shallots), sliced thinly

1 tablespoon chopped fresh dill

4 egg whites, beaten lightly

1 tablespoon finely grated lemon rind

salt and freshly ground black pepper cooking oil spray

Method

1.Heat the oil in a medium frying pan; add the capsicum and cook, stirring, until soft. Add garlic and spinach; cook, stirring, until spinach is wilted.

2.In a large bowl, combine rice, tuna, onion, dill, egg whites, capsicum mixture, rind and salt and pepper.

3.Spray the same heated non-stick frying pan with cooking oil spray. Return mixture to the pan, cook over medium heat, loosely covered with foil or a lid, for about 10 minutes or until the base is golden brown.

4.Wrap handle of frying pan with foil, place pan under a preheated grill for about 5 minutes or until set.

5.Invert rice cake onto a board; cut into wedges and serve with mixed salad leaves, if desired.

Not suitable to freeze. Not suitable to microwave. The spinach for the tuna rice cake may need to be cooked in batches if the frying pan is small.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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