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  1. Home
  2. fish cake recipe

Leek, mushroom and thyme fish cakes

These hot little numbers are deliciously filling. With tuna, thyme, leek, rice, mushrooms, egg and cheddar cheese, they make a great dinner or lunch for two. - by Hannah Oakshott
  • 15 Feb 2017
Leek, mushroom and thyme fish cakes
Cook: 45 Minutes - easy - Serves 2 - nut-free - pregnancy-safe
Proudly supported by
These hot little numbers are deliciously filling. With tuna, thyme, leek, rice, mushrooms, egg and cheddar cheese, they make a great dinner or lunch for two.

Ingredients

85 g (⅓ cup) Doongara rice

2 tsp extra virgin olive oil

1 leek, washed, thinly sliced

1 garlic clove, crushed

100 g button mushrooms, thinly sliced

3 sprigs thyme, leaves picked

185 g Sirena canned tuna in springwater, drained and flaked

30 g reduced-fat mature cheddar cheese block, grated

2 x 60 g eggs, whisked

2 tbsp wholemeal plain flour or gluten-free flour

Freshly ground black pepper, to season

lemon wedges, to serve

watercress, leaves picked, to serve

Method

  1. Cook rice in a saucepan of boiling water for 15 minutes or until soft and just breaking down.
  2. 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.
  3. Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.
  4. 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.

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