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Tuna, Spinach and Mushroom Fritters

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.

Added 19th August 2018
Updated 26th August 2018
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly

Ingredients

50g spinach
150g canned tuna
2 mushrooms
2 eggs
2tsp paprika
  • Preparation Time: 5 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 4 fritters

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. 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.

2. 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.

3. 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.

4. 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.

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