Gluten-Free Cheesy Tuna, Spinach and Mushroom Rice Patties

These tasty little rice patties are super delicious, will satisfy a hungry belly and will appeal to children who simply want to run and play at lunchtime. Not just for lunch boxes either – babies will love exploring the texture and flavour of this nutritious finger food when starting solids.

Nutrition Note: These wholesome patties are high in fibre and contain quality carbohydrates and protein, a perfect lunchbox addition that will satisfy hunger and aid concentration.

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Ingredients

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1/2 cup mushrooms, chopped
• 2 cups chopped spinach
• 2 cups cooked brown rice
• 1/2 cup quinoa flakes (or breadcrumbs if gluten free not required)
• 1 1/2 cups grated cheese
• 1 x 95g tin tuna in springwater or oil, drained
• 2 eggs, lightly whisked
• olive oil cooking spray

Method

Step 1

Preheat the oven to 180 degrees celsius. Heat the oil in a large saucepan over medium-high heat, add the onion and mushrooms and saute for 2-3 minutes or until soft. Add the spinach and cook for a further 1-2 minutes or until wilted. Remove from the heat and set aside to cool. -

Step 2

In a large bowl add the rice, quinoa or breadcrumbs, cheese, tuna and eggs and mix to combine then stir through the spinach mixture. -

Step 3

Shape the mixture into small patties, lightly spray with olive oil, place on a baking tray and bake for 15-20 minuets or until golden, turning the patties over half way through. -

Step 4

Serve warm or cold.

Storage: Store leftover cooked rice patties in the fridge for 1-2 days or in the freezer for up to 1-2 months. Uncooked rissoles can be frozen in individual portions for up to 1-2 months. -