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, these cakes are quick to prepare and perfect for a healthy lunch or dinner. They cook up golden and crisp, making a delightful meal served with your favorite sauce.

Ingredients

• 1 can (about 5 oz / ~140 g) tuna, drained
• ½ cup small-curd cottage cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tablespoon fresh parsley, chopped (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 thoroughly with the cottage cheese.
2. Step 2: Add the egg, then stir in the chopped green onions, parsley (if using), garlic powder, salt, and black pepper. Mix well to blend all ingredients.
3. Step 3: Fold in the panko breadcrumbs, stirring until the mixture reaches a thick consistency that holds together well.
4. Step 4: Shape the mixture into about 6 evenly sized patties, approximately 2½ inches (6-7 cm) wide.
5. Step 5: Heat the olive oil in a non-stick skillet over medium heat. Add the patties and cook for about 3-4 minutes on each side, until they are golden brown and firm.
6. Step 6: Serve the tuna cakes hot, accompanied by your favorite sauce such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon juice.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard or a splash of lemon juice to the mixture.
• Try mixing in some finely diced bell peppers or celery for added crunch and color.
• If you prefer gluten-free, substitute the panko with gluten-free breadcrumbs or crushed nuts.
• Serve with a fresh salad or steamed vegetables to make it a complete meal.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium-low heat to retain their crispness or microwave briefly until heated through.

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. Be sure to drain it well before mixing.

Can I bake these tuna cakes instead of frying?

Absolutely! Preheat the oven to 400°F (200°C) and bake the patties on a greased baking sheet for about 12-15 minutes, flipping halfway through until golden and cooked through.

Cottage Cheese Tuna Cakes Recipe

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★★★★★

4.5 from 127 reviews

These Cottage Cheese Tuna Cakes are a quick and flavorful dish made with canned tuna, creamy cottage cheese, and a blend of herbs and seasonings. Pan-fried to golden perfection, they make a delicious and protein-packed meal or snack, perfect for lunch or dinner served with a fresh sauce or a squeeze of lemon.

• Author: Naya
• 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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Wet Ingredients

• 1 can (about 5 oz / ~140 g) canned tuna, drained
• ½ cup small-curd cottage cheese
• 1 large egg
• 1 tbsp olive oil (for frying)

Dry Ingredients & Seasonings

• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tbsp fresh parsley, chopped (optional)
• ¼ tsp garlic powder
• ¼ tsp black pepper
• Pinch of salt

Instructions

1. Combine tuna and cottage cheese: In a medium bowl, add the drained canned tuna and small-curd cottage cheese. Use a fork to break up the tuna and mix it thoroughly with the cottage cheese until well combined.
2. Add egg and seasonings: Crack in the egg and add finely chopped green onions, parsley if using, garlic powder, salt, and black pepper. Stir everything together until evenly incorporated.
3. Mix in breadcrumbs: Add the panko breadcrumbs and fold them into the mixture. Mix until the batter thickens and holds together well enough to shape into cakes.
4. Form the tuna cakes: Shape the mixture into approximately six equal-sized patties, each about 2½ inches (6-7 cm) wide, using your hands.
5. Cook the cakes: Heat the olive oil in a non-stick skillet over medium heat. Place the tuna cakes in the hot skillet and cook for about 3-4 minutes on each side, or until they turn golden brown and firm to the touch.
6. Serve: Serve the tuna cakes hot, accompanied by your favorite sauce such as lemon-dill yogurt or sriracha mayonnaise, and a fresh squeeze of lemon juice.

Notes

• Use small-curd cottage cheese for best texture and flavor.
• If you want extra crispiness, you can add a little more panko or let the patties chill in the fridge before cooking.
• Feel free to substitute parsley with dill or chives for a different herb flavor.
• These tuna cakes can be served as a main dish or as a protein-packed appetizer.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.

Keywords: tuna cakes, cottage cheese, quick dinner, pan-fried, protein-packed, easy recipe