Crispy Rice and Tuna Cakes with Spinach

Rice and Tuna Cakes (Tortine di Riso e Tonno)
Category: Appetizers | Serves: 16

If you’re looking for a delightful and unique appetizer that combines creamy rice, fresh spinach, and savory tuna, these Rice and Tuna Cakes will become an instant favorite. With a crispy golden exterior and a tender inside, they offer a perfect balance of flavors. Easy to prepare and perfect for gatherings, these little bites are a great way to impress your guests.

Ingredients

Instructions

1. Prepare the Ingredients:
   Start by cleaning and finely chopping the shallot. In a large skillet, heat a drizzle of extra virgin olive oil over moderate heat. Add the chopped shallot and sauté for 5-6 minutes, stirring frequently, until softened and translucent.

2. Toast the Rice:
   Add the Arborio rice to the skillet with the sautéed shallots. Raise the heat to medium-high and let the rice toast for 2-3 minutes, stirring occasionally, until it becomes slightly translucent.

3. Cook the Rice:
   Lower the heat and begin adding the vegetable broth, a little at a time, stirring constantly. Allow the rice to absorb the broth gradually, adding more as needed. This process should take around 20 minutes. Halfway through cooking, add the washed and dried spinach leaves. Stir them into the rice, allowing them to wilt into the mixture.

4. Cool the Rice Mixture:
   Once the rice is cooked and the spinach is well incorporated, remove the skillet from the heat. Let the mixture cool to room temperature, then refrigerate for at least 2 hours, allowing it to firm up.

5. Shape the Cakes:
   After the rice mixture has cooled, take small portions of the mixture and form them into compact balls. Gently flatten each ball into a round shape, forming small cakes. Place the prepared cakes on a tray.

6. Prepare the Breading Station:
   In a small bowl, crack the eggs and season with salt and pepper. Beat the eggs well. In a separate shallow dish, place the breadcrumbs.

7. Coat the Cakes:
   One by one, dip each rice cake into the beaten eggs, ensuring it’s fully coated, then roll it in the breadcrumbs, pressing gently to ensure the coating sticks well.

8. Fry the Cakes:
   Heat the peanut oil in a frying pan or deep fryer to around 350°F (175°C) – for the best results, use a food thermometer to monitor the oil temperature. Fry the rice cakes in batches for about 2 minutes or until they turn a rich golden brown and crispy on the outside. Be careful not to overcrowd the pan, as it may lower the oil temperature and result in soggy cakes.

9. Drain and Serve:
   Once the cakes are golden and crispy, remove them from the oil and place them on a tray lined with paper towels to drain any excess oil. Season with a pinch of salt to taste.

10. Serve Hot:
    Serve the rice and tuna cakes warm, straight from the fryer. These tasty treats are perfect as an appetizer for any occasion, or as a light snack for family gatherings. Enjoy their crispy texture and savory flavors!

Nutritional Information (Per Serving)

These Rice and Tuna Cakes are perfect for those looking for a delicious, crunchy, and satisfying appetizer with a unique twist. The savory combination of tuna, rice, and spinach offers a burst of flavors, while the golden breading provides that irresistible crunch. Serve them at your next gathering and watch them disappear in no time!