Cottage Cheese Tuna Cakes Recipe

Introduction

Cottage Cheese Tuna Cakes are a quick and healthy twist on the classic tuna patty. Combining creamy cottage cheese with flaky tuna and crispy panko, these cakes are perfect for a light lunch or dinner. They come together easily and cook up golden and delicious.

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 everything sticks together to form a thick mixture.
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 different creamy texture.
• Swap panko breadcrumbs with almond flour to make the cakes low-carb.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra flavor and nutrition.
• Try fresh dill or chives instead of parsley to vary the herb flavor.

Storage

Store any leftover cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to keep them from drying out. Uncooked patties can be shaped ahead of time and kept refrigerated for up to 1 day; cook straight from the fridge, adding an extra minute per side if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of tuna?

Yes, canned salmon works well as a substitute and adds a slightly different flavor while keeping the recipe easy and nutritious.

What can I serve with these tuna cakes?

These cakes pair nicely with fresh salad greens, steamed vegetables, or your favorite dipping sauces like lemon-dill yogurt or spicy mayo for a complete meal.

Cottage Cheese Tuna Cakes Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

These Cottage Cheese Tuna Cakes are a quick, healthy, and delicious way to enjoy canned tuna. Combining creamy cottage cheese with flaky tuna, panko crumbs, and fresh herbs, these patties are pan-fried to golden perfection and make for a satisfying meal or snack. They’re easy to prepare, packed with protein, and versatile enough to customize with your favorite add-ins or herbs.

• Author: Joe
• 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

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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 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, parsley if using, garlic powder, salt, and black pepper. Mix until incorporated.
3. Stir in panko breadcrumbs: Add the panko breadcrumbs to the mixture and stir well until the mixture holds together and forms a thick, cohesive batter suitable for shaping.
4. Form the patties: Use your hands to shape the mixture into 6 equal-sized patties, about 2½ inches wide each, ensuring uniform thickness for even cooking.
5. Cook the cakes: Heat olive oil in a non-stick skillet over medium heat. Add the patties carefully and cook each side for 3 to 4 minutes until a golden brown crust forms and the patties are firm to the touch.
6. Serve and enjoy: Remove from the skillet and serve warm. These tuna cakes pair wonderfully with sauces like lemon-dill yogurt or spicy sriracha mayo and a squeeze of fresh lemon for brightness.

Notes

• You can substitute small-curd cottage cheese with ricotta for a slightly different texture.
• For a low-carb variation, swap panko breadcrumbs with almond flour.
• Add finely shredded carrots, chopped spinach, or sun-dried tomatoes to boost flavor and nutrition.
• Try swapping parsley with other fresh herbs like dill or chives for different flavor profiles.
• You can prepare and shape the patties ahead of time; store uncooked patties in the refrigerator for up to 1 day.
• Cook patties straight from the fridge, but they might need an extra minute per side to cook through.

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