Gluten-Free Cheesy Tuna, Spinach and Mushroom Rice Patties

  • Yield : 16
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

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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  • 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


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. -

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Recipe Comments

  1. posted by Inci on January 24, 2016

    I made these today for my 1 year old boy and he loved it. I made smaller size patties so that he could eat easier. He is a very active boy so he does not eat much at his high chair, I generally feed him on the go. I normally go to him and give his bite but today he was coming to me opening his mouth and if I was not quick, he was screaming

  2. posted by Kate on January 25, 2016

    Oh my goodness! My toddler absolutely loves these…and so do I! 🙂 We absolutely love your recipes!xx

  3. posted by elizabeth on February 11, 2016

    What temperature do you preheat the oven to?

  4. posted by Carla on February 13, 2016

    At what temperature should they be baked?

  5. posted by Amy on March 5, 2016

    I found these to be great – they held together so well, so good for an out & about meal.

  6. posted by Celeste on March 30, 2016

    These patties are delicious! They were devoured by my whole family. I substitued grated zucchini for the spinach and omitted onion.

  7. posted by Karima on April 15, 2016

    What would recommend for an egg free substitue ? Would either Chia or Gelatin work ?

  8. posted by Reema on June 6, 2016

    I have a 1 year old who has developed a dislike of any wet food. Someone told me about this site so I thought I’d give this recipe a go first. Thank you! She ate two for dinner with veg. It’s first time in weeks, she hasn’t had anything bready so this is great!

    I’ve frozen them though so what’s the best way to reheat?

  9. posted by sally on June 11, 2016

    My twins and I love this recipe! I always have a stock in the freezer and make different variations – yesterday’s was salmon, pea, broccoli and nori. Have found they are a good way to use up silverbeet as well.


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