Cottage Cheese Tuna Cakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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