- Large potatoes 2, peeled and coarsely chopped
- Milk 60ml (1/4 cup) • 49 kcal
- Spinach 250g frozen, thawed, excess liquid removed
- Tuna 185g can in springwater, drained
- cheddar 25g (1/4 cup) coarsely grated
- Shallot 1, trimmed, thinly sliced
- Eggs 3 • 130 kcal
- Plain flour for dusting
- Breadcrumbs 180g (2 cups) dried
- Olive oil
For a healthy take on fish cakes, try these tuna and spinach oven-baked patties. Canned tuna and frozen, thawed spinach make these patties easy and economical to make, and the covering of crisp breadcrumbs make them irresistible.
Try them for a weeknight supper – they’re a great way of getting picky eaters to try spinach, and because they are oven-baked instead of fried they are a healthy option.
Preheat oven to 400F/180°C fan/gas mark 6. Line a baking tray with non-stick baking paper. Cook the potato pieces in a saucepan of salted boiling water until tender, then drain and return them to the pan.
Add 1 tablespoon of the milk, and mash until smooth.
Transfer to a large bowl and set aside for 5 minutes to cool.
Drain as much water as you can from the spinach, then add it with the tuna, cheddar, shallot, lemon rind and one egg to the potato. Season with salt and pepper to taste, and stir well to combine.
Whisk up the remaining milk and eggs in a bowl, then place the flour and breadcrumbs on separate deep plates. Shape 2 tablespoonfuls of potato mixture into a round patty – us a round mould to make the job easier.
Repeat with remaining potato mixture to make 10-16 patties. Dip a patty in the flour to coat on both sides, then shake off excess flour.
Dip the patty in the egg mixture, then in breadcrumbs. Make sure it is well coated with crumbs, then place it onto the prepared tray. Repeat with the remaining patties, dipping in the flour, egg mixture and then the breadcrumbs.
Spray patties with oil or brush lightly with it. Put in the oven and bake for 20 minutes or until golden.
You can put these patties in a burger bun to make a filling sandwich, or cool them down and use as part of a packed lunch or picnic.
For extra veggies, add some sweetcorn kernels to the potato mix along with the spinach and tuna.