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.


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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