Spinach & tuna pancakes

• rapeseed oil↗2 tsp tsp
• garlic cloves↗2

  chopped

• baby spinach↗250g g
• tomato purée↗1 tbsp tbsp
• tuna↗120g can g

  steak in spring water, drained

• cottage cheese↗200g g
• large eggs↗2
• plain wholemeal flour↗4 tbsp tbsp
• sweetcorn↗200g can g

  (no added salt or sugar), rinsed and drained

• small red onion↗1

  finely chopped

• cherry tomatoes↗85g g

  quartered

• basil leaves↗10

  chopped

• pitted Kalamata olives↗4

  sliced

• balsamic vinegar↗2 tsp tsp

Step-by-step instructions

1. 1

   Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.

2. 2

   Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.