Cottage Cheese Tuna Cakes Recipe

Introduction

Cottage Cheese Tuna Cakes are a light and flavorful twist on traditional tuna patties. Combining creamy cottage cheese with tender tuna and crispy panko, these cakes make a quick and satisfying meal or snack. They are easy to prepare and delicious served warm with a tangy 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 sticks together and forms a thick consistency.
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 tuna cakes warm with your favorite sauce, such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon.

Tips & Variations

• For a gluten-free option, substitute gluten-free breadcrumbs for the panko.
• Add a little finely diced red bell pepper or celery for extra crunch and flavor.
• Use fresh herbs like dill or chives instead of parsley for different flavor profiles.
• To keep the cakes extra moist, avoid overcooking and serve immediately after frying.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Avoid overcooking during reheating to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in oil instead of water?

Yes, you can use tuna in oil, but be sure to drain it well to prevent the mixture from becoming too oily.

Can these tuna cakes be baked instead of fried?

Absolutely! Bake the formed patties on a parchment-lined baking sheet at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.

Cottage Cheese Tuna Cakes Recipe

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★★★★★

4.9 from 111 reviews

These Cottage Cheese Tuna Cakes are a quick, protein-packed meal that’s crispy on the outside and creamy on the inside. Combining canned tuna with small-curd cottage cheese, panko breadcrumbs, and fresh green onions, these patties are lightly seasoned and pan-fried to golden perfection. Perfect for a healthy lunch or dinner served with a zesty sauce.

• Author: Felix
• 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, 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 the egg into the bowl, then stir in the finely chopped green onions, chopped parsley (if using), garlic powder, salt, and black pepper. Mix thoroughly to combine all flavors uniformly.
3. Stir in panko breadcrumbs: Add the panko breadcrumbs to the mixture and fold them in using a spatula until the mixture becomes thick and holds together well, forming a cohesive batter for patties.
4. Form the patties: With clean hands, shape the mixture into 6 equal-sized patties, each about 2½ inches wide. Place the formed patties on a plate ready for cooking.
5. Cook the cakes: Heat the olive oil in a non-stick skillet over medium heat. Carefully add the patties and cook for 3 to 4 minutes per side, or until the cakes turn golden brown and firm to the touch.
6. Serve and enjoy: Serve the tuna cakes warm, accompanied by your favorite sauce such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon for added brightness.

Notes

• Ensure to drain the tuna thoroughly to avoid excess moisture that can prevent proper binding.
• Using small-curd cottage cheese provides a creamier texture; however, you can substitute with ricotta if preferred.
• Panko breadcrumbs contribute to the crispy texture; regular breadcrumbs can be used but may result in a denser cake.
• Adjust seasoning to taste, adding more garlic powder or pepper if desired.
• These cakes can be made ahead and refrigerated for up to 24 hours before cooking.
• For a gluten-free option, substitute panko with gluten-free breadcrumbs.

Keywords: tuna cakes, cottage cheese recipes, healthy tuna patties, quick seafood recipe, low fat meal