Description
If you’ve ever stared at a half-empty tub of cottage cheese and a lone can of tuna, wondering what to do with them… this recipe is your new best friend. These Cottage Cheese Tuna Cakes are crispy and golden on the outside, soft and cheesy inside, and come together faster than it takes to scroll through dinner ideas. They’re ideal for a quick lunch, a light dinner, or even a satisfying protein-packed snack.
Ingredients
- 1 can (5 oz) tuna in water, thoroughly drained — get rid of all that liquid so your cakes don’t turn soggy.
- ½ cup small-curd cottage cheese — it blends in smoothly and keeps the patties moist.
- 1 large egg — acts like culinary glue to hold everything together.
- ½ cup panko breadcrumbs — gives these cakes that irresistible crunch.
- ¼ cup green onions, finely chopped — for a fresh bite and subtle flavor.
- 1 tablespoon fresh parsley, minced (optional but lovely) — brings a hint of brightness.
- ¼ teaspoon garlic powder — because bland is not an option.
- ¼ teaspoon black pepper — just enough to give a gentle kick.
- Pinch of salt — a little goes a long way here.
- 1 tablespoon olive oil — for frying them to golden perfection.
Instructions
Grab a medium mixing bowl. Add the drained tuna and cottage cheese, then mash and mix with a fork until they’re evenly combined. You’re looking for a chunky yet creamy texture—nothing too smooth.
Crack in the egg, then sprinkle in the chopped green onions, parsley, garlic powder, salt, and pepper. Stir everything together until well incorporated. It should smell pretty amazing already.
Toss the panko breadcrumbs into the mixture and use a spatula (or clean hands) to fold them in. The mixture should start to hold its shape and feel thick enough to form into patties without falling apart.
Scoop up handfuls of the mixture and shape them into 6 round patties, each about 2½ inches wide. Lay them out on a plate as you go. Don’t stress about perfect shapes—they’ll taste fantastic either way.
Heat the olive oil in a skillet over medium heat. Once hot, gently place the patties in the pan. Cook for about 3–4 minutes per side, until they’re nicely browned and firm to the touch. Flip only once to keep that crisp crust intact.
Once they’re cooked through and golden, transfer the patties to a plate. Serve them warm with your favorite dipping sauce—think lemon-dill yogurt or spicy sriracha mayo—and a squeeze of fresh lemon on top. Absolute magic.
Notes
✨ Pro Tip: Don’t overcrowd the pan. Give each patty enough room to develop that crisp edge without steaming the others.