Crispy Spinach and Tuna Rice Cakes: A Flavorful, Crunchy Delight

Make these tasty Crispy Spinach and Tuna Rice Cakes using basic cupboard ingredients! These golden-brown cakes are delicate on the inside and crispy on the exterior, and they are loaded with protein, greens, and cheesy delight. These rice cakes are as adaptable as they are filling, making them ideal for a light entrée, appetizer, or even a fast snack. For a full dinner, serve them with a side salad or your preferred dipping sauce.

Preparation Time: 20-25 minutes

Cooking Time: 10-12 minutes

Total Time: 30-37 minutes

Ingredients:

2 cups cooked rice (preferably cooled)

1 can (5 oz) tuna in water or oil, drained and flaked

1 cup fresh spinach, chopped

1/2 small onion, finely chopped

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

1 large egg, beaten

1/4 cup breadcrumbs (plus extra for coating)

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/4 teaspoon paprika (optional, for added flavor)

2 tablespoons olive oil (for frying)

Instructions:

Prepare the Mixture:

In a large mixing bowl, combine the cooked rice, flaked tuna, chopped spinach, onion, garlic, Parmesan cheese, beaten egg, breadcrumbs, salt, black pepper, and paprika (if using).

Mix thoroughly until all ingredients are well-combined.

Shape the Cakes:

Using your hands, scoop out about 2–3 tablespoons of the mixture and form it into a patty or cake shape, about 2–3 inches in diameter. Repeat until all the mixture is used (should yield about 8–10 cakes).

If desired, coat each rice cake lightly with extra breadcrumbs for extra crispiness.

Heat the Oil:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Ensure the oil is hot before adding the rice cakes to prevent sticking.

Cook the Rice Cakes: Place the rice cakes in the skillet, leaving space between them. Cook for 3–4 minutes on each side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the skillet.

Drain and Serve:

Transfer the cooked rice cakes to a plate lined with paper towels to drain excess oil.

Serve immediately while hot and crispy.

Serving Suggestions:

Pair these rice cakes with your favorite dipping sauces such as aioli, yogurt-based dips, or a squeeze of lemon juice for added brightness.

They also work well as a side dish or appetizer.

Conclusion:

A delicious way to use up leftover rice, these Crispy Spinach and Tuna Rice Cakes transform basic ingredients into a tasty and crispy treat. They are quite adaptable and simple to prepare, making them ideal for hectic weeknights or a fast snack. Enjoy a meal that will satisfy the whole family by giving them a try now!

Nutritional Information (per serving)

– Calories: 350-400
– Protein: 25-30g
– Fat: 15-20g
– Saturated Fat: 3-4g
– Cholesterol: 20-25mg
– Carbohydrates: 30-35g
– Fiber: 2-3g
– Sugar: 1-2g
– Sodium: 400-500mg