Savory Tuna & White Bean Rice Cakes

by Keane Morse-15 July 2026Easy

Servings2

High-protein, seed-oil-free tuna and white bean rice cakes, pan-seared in olive oil for a satisfying post-workout snack with complex carbs and plenty of protein.

Method

0
In a medium bowl, add the drained tuna and flake it with a fork.
1
Add the white beans and gently mash them with the fork until about half of the beans are broken up but some texture remains.
2
Stir in the cooked rice, grated parmesan, chopped red onion, chopped parsley, lemon juice, garlic powder, salt and black pepper.
3
Add the egg and mix thoroughly until the mixture holds together when pressed. If it feels too loose, mash a bit more or let it sit 5 minutes for the rice to absorb moisture.
4
Divide the mixture into 4 equal portions and shape each into a compact patty about 1.5 cm thick.
5
Heat the olive oil in a non-stick pan over medium heat.
6
Place the patties in the hot pan and cook for 4 to 5 minutes on the first side, until golden and firm enough to flip.
7
Flip the patties carefully and cook for another 3 to 4 minutes, until the second side is golden brown and the cakes are heated through.
8
Remove from the pan and let rest for 2 minutes before serving. Enjoy warm as a protein-rich snack.