Description
Crispy Spinach and Tuna Rice Cakes combine tuna, spinach, Parmesan, and rice for a deliciously crunchy and flavorful snack or light meal. Perfect for busy days or as a creative way to use leftovers.
Ingredients
Scale
- 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.
Notes
- Rice Tips: Use cooled rice for better binding and firmer cakes. Day-old rice works best.
- Customizations: Add herbs, spices, or veggies to suit your taste. Grated zucchini, shredded carrots, or fresh dill make excellent additions.
- Make It Gluten-Free: Use almond flour or gluten-free breadcrumbs in place of regular breadcrumbs.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American Fusion