Cottage Cheese Tuna Cakes Recipe

Introduction

Cottage Cheese Tuna Cakes are a light, flavorful twist on a classic tuna patty. Combining creamy cottage cheese with flaky tuna creates moist, tender cakes perfect for a quick lunch or dinner. They’re easy to make and come together with simple pantry ingredients.

Ingredients

• 1 can (5 oz) tuna in water, drained well
• ½ cup small-curd cottage cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tablespoon chopped fresh parsley (optional)
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of salt
• 1 tablespoon olive oil (for frying)

Instructions

1. Step 1: In a medium bowl, combine the drained tuna and cottage cheese. Use a fork to break up the tuna and mix it evenly with the cottage cheese.
2. Step 2: Crack in the egg, then stir in the chopped green onions, parsley (if using), garlic powder, salt, and black pepper.
3. Step 3: Add the panko breadcrumbs and mix until the mixture sticks together and forms a thick consistency.
4. Step 4: Use your hands to form 6 equal-sized patties, about 2½ inches wide each.
5. Step 5: Heat olive oil in a non-stick skillet over medium heat. Add the patties and cook for 3–4 minutes per side, until golden brown and firm.
6. Step 6: Serve warm with your favorite sauce such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon.

Tips & Variations

• Use ricotta cheese instead of cottage cheese for a slightly different texture.
• Swap panko breadcrumbs with almond flour for a low-carb version.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes to boost flavor and nutrition.
• Try dill or chives instead of parsley for a different herbal note.

Storage

Store leftover cooked tuna cakes in an airtight container in the fridge for up to 3 days. To reheat, pan-fry or toast in the oven to restore crispiness. You can also freeze uncooked patties arranged on a baking sheet, then transfer to a freezer bag. Reheat from frozen at 350°F (175°C) for 10–12 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in oil instead of water-packed tuna?

Yes, canned tuna in oil can be used but drain excess oil well to prevent the mixture from becoming too greasy.

Can I prepare the patties ahead of time?

Absolutely. You can mix all ingredients, shape the patties, and refrigerate them for up to 1 day before cooking. If cooking from cold, add an extra minute per side for thorough cooking.

Cottage Cheese Tuna Cakes Recipe

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★★★★★

4.6 from 488 reviews

These Cottage Cheese Tuna Cakes are a quick and tasty way to transform canned tuna into a delicious meal. Packed with protein from tuna and cottage cheese, they are light, fluffy, and have a crispy golden crust from panko breadcrumbs. Perfect for a wholesome lunch or dinner, served warm with your favorite sauce and a squeeze of fresh lemon.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 patties 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

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Main Ingredients

• 1 can (5 oz) tuna in water, drained well
• ½ cup small-curd cottage cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tablespoon chopped fresh parsley (optional)
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of salt
• 1 tablespoon olive oil (for frying)

Instructions

1. Mix the tuna and cottage cheese: In a medium bowl, combine the drained tuna and cottage cheese. Use a fork to break up the tuna and mix it evenly with the cottage cheese until the mixture is chunky and creamy.
2. Add egg, green onions, parsley, and seasonings: Crack the egg into the bowl, then stir in chopped green onions, chopped parsley (if using), garlic powder, salt, and black pepper until well incorporated.
3. Stir in panko breadcrumbs: Add the panko breadcrumbs and mix until the mixture becomes thick and sticky, holding together well for forming patties.
4. Form the patties: Using your hands, shape the mixture into 6 equal-sized patties, each about 2½ inches wide, making sure they are uniform for even cooking.
5. Cook the cakes: Heat the olive oil in a non-stick skillet over medium heat. Place the patties in the skillet and cook for 3–4 minutes on each side until they develop a golden-brown, crispy crust and are firm to the touch.
6. Serve and enjoy: Serve the tuna cakes warm with your favorite dipping sauce such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon for added brightness.

Notes

• Substitute cottage cheese with ricotta if preferred for a different texture.
• Swap panko breadcrumbs with almond flour for a low-carb variation.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes for additional flavor and nutrients.
• Use dill or chives instead of parsley to vary the herb profile.
• Make ahead by mixing and shaping patties, storing uncooked in the fridge up to 1 day; cook straight from fridge adding an extra minute per side if needed.
• Store cooked cakes in an airtight container in the fridge for up to 3 days; reheat in a skillet or oven to regain crispiness.
• Freeze uncooked patties on a baking sheet, then transfer to a freezer bag; reheat frozen at 350°F (175°C) for 10–12 minutes.

Keywords: tuna cakes, cottage cheese tuna cakes, healthy tuna recipe, quick tuna patties, protein-packed seafood cakes, easy skillet tuna cakes