Cottage Cheese Tuna Cakes Recipe

Introduction

Cottage Cheese Tuna Cakes are a delightful, protein-packed snack or meal option that’s quick to prepare. These golden, flavorful patties combine creamy cottage cheese and tender tuna for a light yet satisfying bite. Perfect for lunch, dinner, or an easy appetizer.

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 chopped green onions, parsley (if using), garlic powder, salt, and black pepper.
3. Step 3: Add the panko breadcrumbs and mix until the ingredients stick together and form a thick mixture.
4. Step 4: Use your hands to shape the mixture into 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 on each side, until they are golden brown and firm.
6. Step 6: Serve the tuna cakes warm, paired with your favorite sauce like lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon.

Tips & Variations

• Use ricotta cheese instead of cottage cheese for a slightly richer texture.
• Swap panko breadcrumbs with almond flour for a low-carb alternative.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra flavor and nutrition.
• Try substituting parsley with dill or chives to change up the herb profile.

Storage

Uncooked patties can be shaped ahead of time and stored in an airtight container in the refrigerator for up to 1 day. Cook them directly from the fridge, adding an extra minute per side if needed. Leftover cooked tuna cakes should be refrigerated and eaten within 2 days. Reheat gently in a skillet or oven to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tuna cakes gluten-free?

Yes, simply replace the panko breadcrumbs with gluten-free breadcrumbs or almond flour to keep the texture similar without gluten.

Can I freeze the tuna cakes?

It’s best to freeze the uncooked patties by wrapping them individually and placing them in a freezer-safe container. Thaw in the refrigerator before cooking. Cooked cakes can be frozen but may lose some crispness upon reheating.

Cottage Cheese Tuna Cakes Recipe

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★★★★★

4.8 from 125 reviews

These Cottage Cheese Tuna Cakes are a quick, healthy, and delicious way to enjoy a protein-packed snack or meal. Made with flaky tuna, creamy small-curd cottage cheese, and crispy panko breadcrumbs, these patties are pan-fried to a golden brown perfection. They’re easy to prepare, versatile, and perfect for serving with a variety of sauces or fresh lemon for added brightness.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 tuna cakes 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, thoroughly combine the drained tuna and small-curd cottage cheese. Use a fork to break up the tuna, mixing until you achieve a chunky yet creamy texture.
2. Add egg, green onions, parsley, and seasonings: Crack in the egg, then stir in the finely chopped green onions, chopped parsley (if using), garlic powder, salt, and black pepper to evenly distribute the flavors.
3. Stir in panko breadcrumbs: Add the panko breadcrumbs to the mixture and fold them in gently until the mixture holds together well, forming a thick, cohesive batter.
4. Form the patties: Use your hands to shape the mixture into 6 equal-sized patties, each approximately 2½ inches wide, ensuring uniform thickness for even cooking.
5. Cook the cakes: Heat the olive oil in a non-stick skillet over medium heat. Carefully place the patties in the skillet and cook for 3 to 4 minutes per side until they turn golden brown and feel firm to the touch.
6. Serve and enjoy: Serve the tuna cakes warm with your favorite accompaniments such as lemon-dill yogurt, sriracha mayo, or a fresh squeeze of lemon juice to enhance the flavor.

Notes

• You can substitute cottage cheese with ricotta if desired.
• For a low-carb version, replace panko breadcrumbs with almond flour.
• Optional add-ins include finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra nutrition and flavor.
• Herbs such as dill or chives can be used instead of parsley to change the flavor profile.
• Patties can be formed up to one day in advance and stored in the refrigerator, cooked straight from chilled (add an extra minute per side when cooking).

Keywords: Cottage Cheese Tuna Cakes, Tuna Patties, Healthy Tuna Recipes, Quick Tuna Cakes, Easy Fish Cakes, Low Fat Tuna, Protein Snacks