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Put a drop of water in a frying pan and add in the spinach, put over a low heat and wilt the spinach, this only takes about 30 seconds. Set the spinach aside to cool.
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Any canned tuna is fine for this but I prefer to use tuna in brine. Drain the tuna and place a bowl, break up with a fork.
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Finely shop the mushrooms and add in with the tuna. Crack in the eggs and add in the paprika, beat with a fork until well combined then stir in the spinach.
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Heat a frying pan and add a little oil (or I used frylight instead), use a spoon and add quarter of the mix to the frying pan, pat down so it is fairly flat and roundish like a pancake, fry for 2-3 mins on each side, repeat with the rest of the mix to make 4 fritters.
Gluten Free Tuna, Spinach and Mushroom Fritters
Back to all recipes.Simple alternative to omelettes which are also naturally gluten free, you can put anything in a fritter really, so why max it out with veg to get some great nutritional benefits from them. With some lovely tuna, these fritters are super filling and fab for a quick lunch, especially served with salad.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 15 Mins
- This recipe makes 4 fritters
This recipe contains:
- Egg
- Fish
Ingredients
50g spinach
150g canned tuna
2 mushrooms
2 eggs
2tsp paprika
Method
Nutritional Information (Per fritter)
Cals
Calories
77
Carbs
2g
Fibre
1g
Fat
3g
Sugar
0g
Protein
11g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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