Name: Spinach & tuna pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 2 garlic cloves chopped; 250g baby spinach; 1 tbsp tomato purée; 120g can tuna steak in spring water, drained; 200g cottage cheese; 2 large eggs; 4 tbsp plain wholemeal flour; 200g can sweetcorn (no added salt or sugar), rinsed and drained; 1 small red onion finely chopped; 85g cherry tomatoes quartered; 10 basil leaves chopped; 4 pitted Kalamata olives sliced; 2 tsp balsamic vinegar

Spinach & tuna pancakes served on a plate

2 tsp rapeseed oil
2 garlic cloves
chopped
250g baby spinach
1 tbsp tomato purée
120g can tuna
steak in spring water, drained
200g cottage cheese
2 large eggs
4 tbsp plain wholemeal flour

For the salad

200g can sweetcorn
(no added salt or sugar), rinsed and drained
1 small red onion
finely chopped
85g cherry tomatoes
quartered
10 basil leaves
chopped
4 pitted Kalamata olives
sliced
2 tsp balsamic vinegar

Method

step 1
Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
step 2
Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.