Crispy Spinach and Tuna Rice Cakes are a delightful and easy dish that brings together the goodness of rice, spinach, and tuna. These tasty little patties are perfect for a quick lunch, dinner, or even as a snack. With a crunchy outside and a soft inside, they are sure to please your taste buds!

Why Make This Recipe

This recipe is great for several reasons. First, it’s an easy way to use leftover rice. Second, it packs in healthy ingredients like spinach and tuna, making it a nutritious option for your meals. Third, these rice cakes are versatile and can be enjoyed on their own or as part of a larger meal. Plus, they can be ready in under 30 minutes!

How to Make Crispy Spinach and Tuna Rice Cakes

Making Crispy Spinach and Tuna Rice Cakes is simple and straightforward. Just follow the steps below to whip up this tasty meal.

Ingredients:

1 cup cooked rice (cooled)
1 can tuna (in water or oil, drained)
1 cup finely chopped spinach (fresh or thawed from frozen)
1 egg
2 tbsp breadcrumbs (or crushed crackers)
1 tbsp grated cheese (optional for flavor)
1 garlic clove, minced
Salt and pepper to taste
Oil for frying

Directions:

In a mixing bowl, combine the cooked rice, drained tuna, chopped spinach, egg, breadcrumbs, grated cheese (if using), minced garlic, salt, and pepper. Mix until well combined.
Shape the mixture into small patties or cakes.
Heat oil in a frying pan over medium heat.
Fry the rice cakes for 3-4 minutes on each side, or until golden brown and crispy.
Remove from the pan and drain on paper towels.
Serve warm, optionally with a sauce or dip.

How to Serve Crispy Spinach and Tuna Rice Cakes

Crispy Spinach and Tuna Rice Cakes can be served in many ways. They are delicious on their own, but you can also serve them with a dip like tartar sauce, garlic mayo, or even a spicy ketchup. Add a side salad or some fresh veggies to make it a complete meal.

How to Store Crispy Spinach and Tuna Rice Cakes

If you have leftovers, you can store the rice cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a frying pan for a few minutes until they are hot and crispy again. You can also freeze them for up to a month. Freeze them in a single layer and then transfer them to a zip-top bag. To enjoy later, just thaw and reheat in a pan.

Tips to Make Crispy Spinach and Tuna Rice Cakes

Make sure the rice is completely cooled before mixing it with other ingredients to help the cakes hold their shape.
Adjust the seasoning to your taste. Add more garlic or spices for extra flavor.
For extra crunch, you can use panko breadcrumbs instead of regular breadcrumbs.

Variation

Feel free to get creative with this recipe! You can add other veggies like grated carrots or bell peppers. If you want a spicy kick, add some chopped jalapeños or red pepper flakes. You can also experiment with different types of fish, like salmon, instead of tuna.

FAQs

Q: Can I bake the rice cakes instead of frying them?
A: Yes, you can bake them! Preheat your oven to 400°F (200°C), place the cakes on a baking sheet, and bake for about 20 minutes, flipping halfway through.

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice works well and adds more fiber to the dish.

Q: Is it necessary to add cheese?
A: No, adding cheese is optional. You can skip it if you prefer a lighter option or if you’re lactose intolerant.