Tuna Cakes with Spinach

Serves 4
Prep 10mins
Cooking 5mins

2 x 425g cans tuna in springwater, drained
400g low-fat ricotta
2 eggs, lightly beaten
1/3 cup (80ml) olive oil
11/2 tbsp balsamic or red wine vinegar
300g baby spinach
500g cherry tomatoes, halved

1. Place tuna, ricotta and egg in a large bowl. Season and mix well. Using clean hands, evenly divide mixture into eight patties.
2. Heat half of oil in a large frying pan on medium. Cook patties for 2-3 mins each side, until golden brown and cooked through.
3. Meanwhile, combine remaining olive oil, vinegar and a pinch of sugar and season to taste. Serve tuna cakes with dressed spinach and tomato salad and extra dressing alongside.

(tips) These tuna cakes take on extra flavour with 2 grated garlic cloves and 2 finely chopped red chillies mixed through. Your favourite fresh herbs could also be added to the mixture, too.

Recipe by Lyndey Milan “Pantry Plus 5” from September 2009 issue of BBC Australian Good Food Magazine