Categories
Healthy Snack Recipes

Crunchy Tuna & Spinach Patties

Oven Baked Tuna & Spinach Patties - Easy AppetizersIngredients:

  • 2 golden Delight potatoes, peeled, coarsely chopped
  • 60ml (1/4 cup) milk
  • 3 eggs
  • 180g (2 cups) dried multigrain breadcrumbs
  • Light olive oil spray
  • 185g can tuna in springwater, drained, flaked
  • 25g (1/4 cup) coarsely grated cheddar
  • 1 shallot, trimmed, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 250g frozen spinach, thawed, excess liquid removed
  • Plain flour, to dust
  • Tomato sauce, to serve

Directions:

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Cook the potato in a saucepan of salted boiling water for 12 minutes or until tender. Drain and return to the pan. Add 1 tablespoon of the milk. Use a potato masher to mash until smooth. Transfer to a large bowl and set aside for 5 minutes to cool.

Add the spinach, tuna, cheddar, shallot, lemon rind and 1 egg to the potato. Season with salt and pepper and stir to combine.

Whisk the remaining milk and eggs in a bowl. Place the flour and breadcrumbs on separate plates. Shape 2 tablespoonfuls of potato mixture into a pattie. Repeat with remaining potato mixture to make 16 patties. Dip 1 pattie in the flour to coat. Shake off excess flour. Dip in egg mixture then in breadcrumbs to coat. Place the pattie onto the prepared tray. Repeat with the remaining patties, flour, egg mixture and breadcrumbs.

Spray patties with oil. Bake for 20 minutes or until golden. Serve the patties with tomato sauce.

Categories
Healthy Snack Recipes

Cheese and Spinach Pie

Cheese and Spinach Pie - Healthy Snack Recipes
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Cheese and Spinach Pie

Ingredients

  • 2 bunches about 600g each spinach, leaves picked, washed, dried
  • 125 ml 1/2 cup water
  • 1 large brown onion halved, finely chopped
  • 200 g reduced-fat ricotta
  • 60 g reduced-fat feta crumbled
  • 3 eggs
  • 2 egg whites
  • 1/2 cup loosely packed coarsely chopped fresh continental parsley
  • 1/2 teaspoon ground nutmeg
  • Salt & freshly ground black pepper
  • 6 sheets filo pastry
  • 2 teaspoons olive oil
  • 2 teaspoons reduced-fat dairy spread melted
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Instructions

  • Preheat oven to 190°C. Place the spinach and 2 tablespoons of the water in a large saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Coarsely chop spinach and place in a large bowl.
  • Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.
  • Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.
  • Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Combine the oil and melted spread in a bowl. Lightly brush twothirds of 1 filo sheet with oil mixture. Fold crossways into thirds. Cut in half crossways. Line a 3cm-deep, round 11cm (top measurement) pie tin with half the pastry. Spoon one-sixth of the spinach mixture into the pie case and top with the remaining pastry to enclose filling. Press corners together to seal. Brush lightly with oil mixture. Repeat, in 6 more batches, with the remaining pastry, oil mixture and spinach mixture.
  • Place pies on a baking tray and use a small sharp knife to cut 2 small slits in the top of each pie. Bake in preheated oven for 23-25 minutes or until golden brown and puffed. Carefully transfer pies to serving plates and serve immediately.