Cottage Cheese Tuna Cakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Form the patties: With clean hands, form the mixture into 6 equal-sized patties approximately 2½ inches in diameter.
- 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.
- 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
Find it online: https://hannahdelgado.com/cottage-cheese-tuna-cakes-recipe/
