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Tuna Rice Cakes

Ingredients

• 1/2 cup Arborio rice
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 2 cups roughly chopped spinach
• 1 egg
• 1/2 cup grated cheddar cheese
• 2 cans tuna, drained

Directions

1. Preheat the oven to 400 F.
2. Lightly grease 10 cups of a 12-cup muffin tin.
3. Place the rice and 2 cups water in a saucepan and bring to a simmer over medium heat.
4. Cover and cook for 15 to 20 minutes, until the water is just absorbed.
5. While the rice is doing its thing, heat the olive oil in a skillet over medium heat.
6. Add the garlic and onions and cook, stirring occasionally, until onions are beginning to soften, about 3 minutes.
7. Stir in the spinach and let that quickly wilt.
8. Transfer the mixture to a food processor and pulse until smooth.
9. In a large bowl, whisk the egg.
10. Add the cheese, tuna, spinach puree and cooked rice.
11. Leave some chunks of tuna, but stir it all together until it's well combined.
12. Spoon this mixture into the muffin cups.
13. Bake for about 20 minutes, or until the edges are golden and set.
14. Allow to cool a bit before running a knife around the edges to loosen them.

Attribution