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Cottage Cheese Tuna Cakes Recipe

Cottage Cheese Tuna Cakes Recipe
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★★★★★

5.1 from 15 reviews

Deliciously moist and flavorful Cottage Cheese Tuna Cakes made with canned tuna, creamy cottage cheese, and crispy panko, perfect for a quick and healthy meal or snack. These cakes are easy to prepare, pan-fried to golden perfection, and great served with lemon-dill yogurt or sriracha mayo.

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

  1. Mix the tuna and cottage cheese: In a medium bowl, combine the drained tuna and small-curd cottage cheese. Use a fork to break up the tuna and mix evenly with the cottage cheese, creating a chunky and creamy texture.
  2. Add egg, green onions, parsley, and seasonings: Crack in the egg, then stir in chopped green onions, parsley if using, garlic powder, salt, and black pepper to flavor the mixture well.
  3. Stir in panko breadcrumbs: Add the panko breadcrumbs and mix until the mixture thickens and sticks together, making it easier to form patties.
  4. Form the patties: Using your hands, shape the mixture into 6 equal-sized patties approximately 2½ inches wide.
  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 tuna cakes warm with your favorite dipping sauce, such as lemon-dill yogurt or sriracha mayo, plus a squeeze of fresh lemon juice.

Notes

  • You can substitute ricotta cheese for cottage cheese if preferred.
  • Use almond flour instead of panko breadcrumbs for a low-carb version.
  • Optional add-ins include finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra flavor and nutrition.
  • Fresh herbs like dill or chives can replace parsley for variety.
  • Make ahead by mixing and forming patties, then refrigerate uncooked for up to 1 day. Cook straight from the fridge, adding an extra minute per side if needed.
  • Store leftovers in an airtight container in the fridge for up to 3 days, reheat in a pan or oven to retain crispiness.
  • Freezing is possible: freeze patties on a baking sheet, then transfer to a bag and reheat from frozen at 350°F (175°C) for 10–12 minutes.
  • Baking option: bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.

Nutrition

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

Find it online: https://cheflenacooks.com/cottage-cheese-tuna-cakes-recipe/