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Leek, mushroom and thyme fish cakes

Stock up on your omega-3s with these flavoursome morsels - by DIABETIC LIVING
  • 09 Mar 2017
Leek, mushroom and thyme fish cakes John Paul Urizar
Prep: 15 Minutes - Cook: 30 Minutes - Serves 2 (AS A MAIN)

Ingredients

85g (1⁄3 cup) Doongara rice

2 tsp extra virgin olive oil

1 leek, washed, thinly sliced

1 garlic clove, crushed

100g button mushrooms, thinly sliced

3 sprigs thyme, leaves picked

185g can tuna in springwater, drained, flaked

30g reduced-fat vintage cheddar, grated

2 x 60g eggs, whisked

2 Tbsp wholemeal plain flour or gluten-free flour

Freshly ground black pepper, to season

Lemon wedges, to serve

Picked watercress leaves, to serve

 

Method

  1. Meanwhile, heat ½ tsp oil in a medium non-stick frying pan over a medium heat. Add leek, garlic, mushrooms and thyme and cook, stirring occasionally, for 10 minutes or until leeks are very soft. Transfer to a large bowl. Add cooked rice then, using a fork, mash up slightly. Set aside to cool for 10 minutes.

  2. Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.

  3. Heat half the remaining oil in a large non-stick frying pan over a medium heat. Add 3 patties and cook for 3 minutes each side or until cooked through and crispy. Repeat with remaining oil and patties. Transfer to a plate and cover loosely with foil to keep warm. Serve fish cakes with lemon wedges and salad leaves.

     Nutrition Info PER SERVE: 1992kJ, protein 35g, total fat 15.4g (sat. fat 5g), carbs 45g, fibre 7g, sodium 342mg. Carb exchanges 3. GI estimate low. Gluten-free option

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