Cottage Cheese Tuna Cakes: Quick & Crispy Protein-Packed Treats Recipe
Cottage Cheese Tuna Cakes are a quick and crispy protein-packed treat perfect for a satisfying snack or light meal. These tuna cakes combine the creamy texture of cottage cheese with the savory flavors of canned tuna, enhanced by green onions and garlic. Fried to golden perfection, they serve wonderfully with tangy dipping sauces like lemon-dill yogurt or spicy sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Cakes
- 2 cans canned tuna, drained
- 1 cup cottage cheese or ricotta
- 1 large egg or flax egg for vegan
- 3 tablespoons green onions, chopped or chives
- 1 teaspoon garlic powder or fresh garlic
- Salt, to taste
- Black pepper, to taste
- 1 cup panko breadcrumbs or regular breadcrumbs
- 2 tablespoons olive oil for frying
Serving Suggestions
- Dipping sauce like lemon-dill yogurt or sriracha mayo, to taste
Instructions
- Prepare the Mixture: In a mixing bowl, combine the drained canned tuna, cottage cheese (or ricotta), egg (or flax egg), chopped green onions, and garlic powder. Season with salt and black pepper to your liking. Stir well to fully incorporate all ingredients.
- Add Breadcrumbs: Gradually fold in the panko breadcrumbs until the mixture is firm enough to shape into cakes. If the mixture feels too wet, add a little more breadcrumbs to achieve the right consistency.
- Shape the Cakes: Using your hands, form the mixture into evenly sized patties, approximately 3 inches in diameter and about 1/2 inch thick.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
- Cook the Tuna Cakes: Carefully place the patties into the skillet and fry for about 3 to 4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan for best results.
- Drain and Serve: Remove the cooked tuna cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauce such as lemon-dill yogurt or sriracha mayo.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Cottage cheese can be substituted with ricotta for a creamier texture.
- Using panko breadcrumbs results in crispier cakes, but regular breadcrumbs can be used as an alternative.
- To enhance flavor, add fresh herbs like parsley or dill if desired.
- If you prefer baking over frying, you can bake the cakes at 375 degrees Fahrenheit for 15-20 minutes, flipping halfway through.
- Make sure to drain the canned tuna thoroughly to prevent soggy cakes.
