Leek, mushroom and thyme fish cakes
Just the thing for a mid-week dinner or after-work snack, these fish cakes can be made from ingredients in your fridge and pantry. Easy!
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2 (as a main)
- 85g (1⁄3 cup) long grain rice
- 2 tsp extra virgin olive oil
- 1 leek, washed, thinly sliced
- 1 garlic clove, crushed
- 100g button mushrooms, thinly sliced
- 3 sprigs thyme, leaves picked
- 185g can tuna in spring water, drained, flaked
- 30g reduced-fat vintage cheddar, grated
- 2 x 60g eggs, whisked
- 2 tbsp wholemeal plain flour or gluten-free flour
- Freshly ground black pepper, to season
- Lemon wedges, to serve
- Picked watercress leaves, to serve
- Cook rice in a saucepan of boiling water for 15 minutes or until soft and just breaking down.
- Meanwhile, heat ½ tsp oil in a medium non-stick frying pan over a medium heat. Add leek, garlic, mushrooms and thyme and cook, stirring occasionally, for 10 minutes or until leeks are very soft. Transfer to a large bowl. Add cooked rice then, using a fork, mash up slightly. Set aside to cool for 10 minutes.
- Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.
- Heat half the remaining oil in a large non-stick frying pan over a medium heat. Add 3 patties and cook for 3 minutes each side or until cooked through and crispy. Repeat with remaining oil and patties. Transfer to a plate and cover loosely with foil to keep warm. Serve fish cakes with lemon wedges and salad leaves.
Per serve: 1992kJ, protein 35g, total fat 15.4g (sat. fat 5g), carbs 45g, fibre 7g, sodium 342mg
Recipe courtesy of Diabetic Living magazine. For more recipes go to diabeticliving.com.au