Fish Cakes with Spinach

fish cakes

Fish Cakes with Spinach

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From Stonesoup

Enough for: 2
takes: 15 minutes
1 large tin tuna in oil (425g / 15oz), drained
1 can chickpeas (400g / 14oz), drained
1 egg
1 bag baby spinach
mayonnaise, natural yoghurt or lemon juice, to serve

1. Preheat an overhead grill or broiler.

2. Mash tuna and chickpeas together in a bowl using a fork or your hands. It’s OK to leave a few chickpeas whole. Or just whizz it all together in your food processor.

3. Stir in egg and form mixture into fish cakes about the size of a golf ball.

4. Place fish cakes on a heat proof tray and drizzle with a little oil.

5. Cook under the grill (broiler) for about 5 minutes or until browned. Turn carefully, they can be partial to falling apart, and cook for another 3-5 minutes.

6. Meanwhile heat a little oil in a large pot and cook spinach, stirring, until just starting to wilt.

7. Serve fish cakes topped with mayo / yoghurt / lemon and serve spinach ‘sea weed’ on the side.

Variations

spicy – serve with your favourite hot sauce like sriracha or Tabasco.

vegetarian – replace tuna with an extra can of chickpeas or a can of cooked lentils and an extra egg and call them chickpea cakes.

more summery – don’t wilt the spinach!

different fish – replace tuna with other canned fish such as salmon or use fresh fish that has been steamed or pan fried until just cooked and flaked into pieces.

carb lovers / more substantial – serve with home made fries or burger buns.

tiny person friendly – change the name to ‘pirate food’ with seaweed.

paleo (gluten, grain + dairy-free)
– replace chickpeas with extra tuna.

low carb – replace chickpeas with extra tuna.

more veg – serve with cherry tomatoes or chopped red capsicum (bell pepper).

Waste Avoidance Strategy

tuna, chickpeas – pantry.

egg – will keep in the fridge for weeks. Or use for another meal.

baby spinach – use for another meal or freeze.

mayonnaise, natural yoghurt – will keep in the fridge for weeks. Or use for another meal as neither freezes well.

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{ 7 comments… read them below or add one }

Jenna Avery April 28, 2016

Oh my goodness! I love this idea and I really love the idea of making it with sardines! I’m nervous about tuna and mercury content so having an option for a much loved fish is terrific!

Reply

Laurie Fleming January 17, 2015

I used canned salmon (and some extra olive oil), baked them at 350 F and totally forgot to add the egg. Luckily I made some homemade mayonnaise to go with them and all was not lost!

Reply

jules January 22, 2015

awesome Laurie!
The egg is just there to help avoid them falling apart… so if they stuck together it;s all good!

Jx

Reply

Kate Robertson July 16, 2014

I don’t have a grill in my house unfortunately. What do you suggest instead Jules?

Thanks

Reply

jules July 17, 2014

Hi Kate

You could pan fry them in a little oil. Just make sure you cook well on the first side before trying to turn so they don’t fall apart. And be generous with the oil. Really you just want them browned on both sides.

The other option is to pop them in the oven. Should take about 20 minutes at 180C (350F). Less risk of them falling apart if you use the oven.

Jx

Reply

Jennifer Smith-Brock June 10, 2014

Delicious. Simple to prepare. And the left-over fish cakes tasted great the next day.

Reply

jules June 12, 2014

Great Jennifer

And good to know about the leftovers… we haven’t had any around here yet
Jx

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