Cottage Cheese Tuna Cakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Form the tuna cakes: Shape the mixture into approximately six equal-sized patties, each about 2½ inches (6-7 cm) wide, using your hands.
- 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.
- 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
Find it online: https://nayabaker.com/cottage-cheese-tuna-cakes-recipe/
