- 1 [7-ounce / 200-g] can tuna preserved in oil, well-drained
- 8 ounces [227 g] spinach
- 2 ounces [57 g] margarine
- 1/4 cup [35 g] all-purpose flour
- 5/8 cup [160 mL] milk
- 1 teaspoon [5 mL] lemon juice
- Pinch of Cayenne pepper
- Salt, to taste
- 1/4 cup [60 mL] fresh whole wheat breadcrumbs
- 1 egg
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- Crumble tuna fish; set aside.
- Well wash, drain and chop spinach.
- Transfer spinach into a bowl, cover and microwave for 4 to 6 minutes on 'MAXIMUM', stirring once.
- Microwave margarine, covered, for 30 to 60 seconds on 'MAXIMUM'.
- Mix in 2 tablespoons [17.5 g] of the flour and all of the milk; microwave, uncovered, for approximately 1 1/2 minutes on 'MAXIMUM', whipping mixture 3 times.
- Thoroughly drain spinach; mix spinach, crumbled tuna fish, lemon juice, Cayenne pepper and salt into sauce.
- Spread mixture onto a dish; refrigerate for at least 2 hours.
- Shape mixture into 8 patties.
- Trasnfer remaining flour onto a plate, breadcrumbs onto another plate.
- Beat egg.
- Coat patties with flour; brush patties with beaten egg and then coat with breadcrumbs.
- Freeze, individually wrapped.
To serve
- Unwrap patties; arrange side-by-side into a shallow dish.
- Thaw and reheat patties, on 'MAXIMUM', for 10 minutes.
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