Introduction

These Cottage Cheese Tuna Cakes are a delightful surprise—crispy on the outside, soft and cheesy on the inside, and ready in under 30 minutes. Ideal for lunch, dinner, or a protein-packed snack, they’re budget-friendly and easy to customize. Once you try them, you’ll likely want to make them every week.

Two thick, golden-brown crab cakes with a slightly crispy texture are stacked on a white speckled plate. Each crab cake shows bits of green herbs mixed inside the light beige base. A small sprig of fresh, bright green parsley rests on top of the upper crab cake. Next to the stack, there is a small white bowl filled with smooth, creamy light beige dipping sauce with a slight swirl on top. The plate sits on a surface with a white marbled texture, creating a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Instructions

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.

Step 2: Crack in the egg, then stir in chopped green onions, parsley (if using), garlic powder, salt, and black pepper.

Step 3: Add the panko breadcrumbs and mix until everything sticks together and forms a thick mixture.

Step 4: Use your hands to form 6 equal-sized patties, about 2½ inches wide.

Step 5: Heat olive oil in a skillet over medium heat. Add the patties and cook for 3–4 minutes per side, until golden brown and firm.

Step 6: Serve warm with your favorite sauce, like lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon.

Tips & Variations

Use ricotta instead of cottage cheese if preferred for a smoother texture.

Swap panko breadcrumbs with almond flour for a low-carb version.

Add finely shredded carrots, chopped spinach, or sun-dried tomatoes for extra flavor and nutrition.

Try dill or chives instead of parsley for a different herbal note.

Drain the tuna thoroughly to avoid soggy cakes.

Use small-curd cottage cheese for a better blend and texture.

Cook over medium heat to prevent burning the outside before the inside is cooked through.

Let cakes brown fully on one side before flipping to maintain their shape.

Storage

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or toasting in the oven to restore crispiness. You can also freeze them: lay cakes on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat from frozen at 350°F for 10–12 minutes.

FAQs

Can I bake these instead of pan-frying?

Yes, bake them at 400°F for about 15–18 minutes, flipping halfway through to ensure even browning.

Is the cottage cheese flavor noticeable?

Not really. Cottage cheese mainly adds creaminess and moisture without overpowering the taste.