Spinach & tuna pancakes

calcium fibre folate healthy iron pancake day pancakes savoury pancakes spinach tuna

N/A

Source

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

Method

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.

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.