1 tspn MCT Oil
1 Medium red capsicum chopped
1 clove garlic
200g baby spinach leaves
2 cups cooked white long grain rice
425g can tuna in spring water or brine
4 green onions/shallots sliced thinly
1 tbspn fresh dill chopped
4 egg whites beaten lightly
1 tbspn finely grated lemon rind
Heat the MCT Oil in a medium frying pan add the capsicum and cook, stirring until soft.
Add garlic and spinach; cook stirring, until spinach is wilted.
In a large bowl combine rice, tuna, onion, dill egg whites, capsicum mixture, rind and salt
and pepper.
Return mixture to the pan, cook over medium heat, loosely covered with foil or a lid, for
about 10 minutes or until the base is golden brown. Wrap handle of frying pan with foil,
place pan under a preheated grill for about 5 minutes or until set. Invert rice cake onto a
board, cut into wedges and serve with mixed salad leaves if desired.
1 Medium red capsicum chopped
1 clove garlic
200g baby spinach leaves
2 cups cooked white long grain rice
425g can tuna in spring water or brine
4 green onions/shallots sliced thinly
1 tbspn fresh dill chopped
4 egg whites beaten lightly
1 tbspn finely grated lemon rind
Heat the MCT Oil in a medium frying pan add the capsicum and cook, stirring until soft.
Add garlic and spinach; cook stirring, until spinach is wilted.
In a large bowl combine rice, tuna, onion, dill egg whites, capsicum mixture, rind and salt
and pepper.
Return mixture to the pan, cook over medium heat, loosely covered with foil or a lid, for
about 10 minutes or until the base is golden brown. Wrap handle of frying pan with foil,
place pan under a preheated grill for about 5 minutes or until set. Invert rice cake onto a
board, cut into wedges and serve with mixed salad leaves if desired.
Little Leakers
Crispy Spinach And Tuna Rice Cakes
