Cottage Cheese Tuna Cakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Stir in panko breadcrumbs: Add the panko breadcrumbs and mix until the mixture becomes thick and sticky, holding together well for forming patties.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/cottage-cheese-tuna-cakes-recipe/
