Tuna, Spinach and Mushroom Fritters - Coeliac Sanctuary
Posted On: 19th August 2018
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.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
150g canned tuna
Preparation Time: 5 Mins
Cooking Time: 15 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
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.
This recipe makes 4 fritters
Nutritional info per fritter
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