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Prawn and Tuna Egg Cakes 虾吞拿鱼蛋饼 

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This pan of Prawn and Tuna Egg cakes are delicious and easy to whip up for morning breakfast. I just grab whatever I can lay my hands on in my pantry and combine the ingredients in a relatively short time and pop them into the oven and bake for 25 to 30 minutes.  You’ll definitely enjoy the blend of spinach, eggs, prawn and tuna in these gluten free and healthy egg cakes.  Any leftovers can be chilled in the refrigerator for the next 2 to 3 days and heat up in the toaster oven for about 5 to 10 minutes to serve as snack at any time of the day.

Print Recipe

Prawn and Tuna Cake Cakes
You’ll definitely enjoy the blend of spinach, eggs, prawn and tuna in these gluten free and healthy egg cakes for breakfast or at anytime of the day.
Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 pieces
Author Ann Low
Ingredients
  • 5 Eggs
  • 1 bunch spinach 60g/2.12oz
  • 1 can tuna in water or oil
  • 6 prawns medium size
  • 3/4 tsp salt
  • dash of pepper
  • some cheddar cheese for topping optional
Instructions
  • Shred spinach leaves in about one inches wide and rinse well under running tap water and drain well. 
  • For the prawns – remove shell and leave prawn tail intact. Cut deep along the back body of the prawn and remove the black vein. Clean prawns and dap dry with kitchen paper. Season with little salt and pepper, set aside. 
  • Heat up frying with oil. Add  onion and saute for a few minutes till softened, then throw in shredded spinach and continue to saute for another one minute. Dish up and leave to cool.
  • Break eggs in measuring cup and lightly beaten.  Drop in the vegetables and stir well, followed by the tuna with salt and pepper, stir mixture well again.
  • Grease muffin pan with some cooking oil and scoop in tuna mixture. Place one prawn on top and sprinkle some shredded cheese over it with more pepper.
  • Bake in preheated oven at 180 deg C for about 25-30 minutes.
Notes
Any leftovers can be chilled in the refrigerator for the next 2 to 3 days and heat up in the toaster oven for about 5 to 10 minutes to serve as snack at any time of the day.
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

吞拿鱼蛋饼 

做法很简单,有鸡蛋,蔬菜又有鱼肉的营养早餐~~

材料:6个蛋饼

  • 5个 鸡蛋
  • 1粒 大洋葱,切丝
  • 1把 菠菜,约60克
  • 1罐 吞拿鱼,(水或油浸),滤干
  • 6只 中虾
  • 3/4茶匙 盐
  • 胡椒粉,适量
  •  车打芝士或莫扎里拉奶酪丝,适量 (可不放)

做法:

  1. 将菠菜切成丝(约1寸宽),冲洗净,沥干。
  2. 处理虾 – 将虾头和壳剥掉,保留虾的尾巴。虾的背部开边把虾肠取出,冲洗净后用厨房纸吸干水分。撒入少许盐和胡椒粉,备用。
  3. 加热炒锅放入少许油将洋葱少软(约几分钟就可以了)丢入菠菜再翻炒约一分钟即可盛起。
  4. 把鸡蛋打入量杯里,打撒。然后倒入洋葱和菠菜,拌匀;倒入吞拿鱼,3/4茶匙盐和适量胡椒粉,再拌匀即可。
  5. 玛芬盘内抹上少许食油,然后平均分配吞拿鱼混合物到烤盘里,摆上一只虾及撒上适量车打芝士丝及胡椒粉。
  6. 送人预热烤箱摄氏180度烤约25-30分钟即可享用。
  • 吃不完的蛋饼可收进冰箱冷藏2-3天。想吃的时候放进烤箱再烘烤5-10分钟就可以了。

The post Prawn and Tuna Egg Cakes 虾吞拿鱼蛋饼  appeared first on Anncoo Journal.



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