Cottage Cheese Tuna Cakes Recipe

Introduction

Cottage Cheese Tuna Cakes are a quick, nutritious, and flavorful meal perfect for busy weeknights. Combining creamy cottage cheese with flaky tuna and crispy panko, these patties are easy to make and delicious served warm with your favorite sauce.

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 is thick and holds together.
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 the cakes warm with your favorite sauce and a squeeze of fresh lemon.

Tips & Variations

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

Storage

Store cooked tuna cakes in an airtight container in the fridge for up to 3 days. Reheat by pan-frying or toasting in the oven to restore crispiness. For longer storage, freeze the patties on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 10–12 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tuna cakes ahead of time?

Yes, you can prepare the mixture and shape the patties in advance. Keep uncooked patties in the fridge for up to one day and cook them straight from the fridge, adding a minute or two per side if needed.

What sauces pair well with cottage cheese tuna cakes?

Try lemon-dill yogurt, sriracha mayo, tartar sauce, or a simple squeeze of fresh lemon for bright, complementary flavors.

Cottage Cheese Tuna Cakes Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

These Cottage Cheese Tuna Cakes are a quick and delicious meal option combining flaky tuna with creamy cottage cheese and crispy panko breadcrumbs. Lightly seasoned and pan-fried to a golden brown, they’re perfect for a nutritious lunch or dinner served with your favorite sauce and a squeeze of lemon.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 tuna cakes 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Tuna Cake 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 evenly until the mixture is chunky yet creamy.
2. Add egg, green onions, parsley, and seasonings: Crack in the egg, then stir in finely chopped green onions, parsley if using, garlic powder, salt, and black pepper until fully combined.
3. Stir in panko breadcrumbs: Add the panko breadcrumbs to the mixture and gently fold them in until the mixture holds together thickly and can be shaped into patties.
4. Form the patties: With clean hands, form the mixture into 6 equal-sized patties approximately 2½ inches in diameter.
5. Cook the cakes: Heat olive oil in a non-stick skillet over medium heat. Add the patties and cook for 3 to 4 minutes on each side until golden brown and firm to the touch.
6. Serve and enjoy: Serve the warm tuna cakes with your favorite sauce such as lemon-dill yogurt or sriracha mayo and a fresh squeeze of lemon for added brightness.

Notes

• You can substitute ricotta cheese for cottage cheese if preferred.
• For a low-carb variation, swap panko breadcrumbs with almond flour.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra flavor and nutrition.
• Try using dill or chives instead of parsley to vary the herb flavor.
• Make-ahead tip: mix and shape patties in advance and store uncooked in the fridge for up to 1 day. Cook patties directly from the fridge, adding an extra minute per side as needed.
• Store cooked leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
• These patties can be frozen: freeze on a baking sheet then transfer to a freezer bag. Reheat from frozen at 350°F (175°C) for 10–12 minutes.

Keywords: tuna cakes, cottage cheese recipes, easy seafood patties, pan-fried tuna, healthy tuna cakes