Poor Woman’s Fishcakes over Veggie Brown Rice
I didn’t take a picture, sorry! However I did randomly create this meal while on the phone with my grandma… It made me feel like I was on a cooking show. “Brooklyn Cookin’ with Uncanny Annie.” Put that in your juice box and suck it, world wide web!
Last night I was famished and craving some sort of fish for dinner, but I’m poor. So, I ended up making a fishcake with some tuna and a super scrumptious veggie brown rice. It was surprisingly awesome for something I whipped up on my own with whatever I had in the kitchen and I’ll definitely be making this again. I made a bunch of rice so I can enjoy it during the rest of the week.
Veggie Brown Rice
- 2 cups brown rice
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 4 plum tomatoes, chopped
- 1/4 cup crumbled feta
- 2 tbl fresh squeezed lemon juice
- Seasoning of choice (I used Mrs. Dash)
Prepare the rice and set aside. Season the zucchini and squash and saute in a non-stick pan. When browned a bit, toss into rice with tomato and feta. Add the lemon juice and mix together. I wanted to add chopped kalamata olives, but I didn’t have any. Would have been yummy though, right?
Poor Woman’s Fishcake
- 1 can of solid tuna in water
- 1oz (little under 1/4 cup) of spring onions, chopped
- black pepper
- crush red pepper flakes
- 1 egg (I used just the whites, beaten)
- breadcrumbs
- olive oil
Mix the tuna, onions and seasonings and form into a patty. Lightly dip each side in the egg and coat in breadcrumbs. Add about 1 tbl of extra virgin olive oil to a non-stick pan and cook patty for about 5-8 minutes or until golden brown.
Serve over your crazy-delicious veggie brown rice.
