Cottage Cheese Tuna Cakes
Easy Cottage Cheese Tuna Cakes with canned tuna, blended cottage cheese, eggs, and a crispy golden crust — high protein dinner ready in 25 minutes.
Equipment
- Non-stick skillet
- Blender
- large mixing bowl
- strainer
- spatula
Ingredients
Ingredients
- 2 cans tuna in water, drained very well 5 oz each
- 0.5 cup full-fat cottage cheese blended smooth
- 2 large eggs
- 0.33 cup panko breadcrumbs or regular breadcrumbs
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 stalks green onions, finely sliced
- 2 tbsp olive oil for pan-frying
- salt and black pepper to taste
Instructions
- Drain the tuna very thoroughly by pressing firmly in a strainer and patting dry with paper towels.
- Blend the cottage cheese until completely smooth.
- In a large bowl, combine the drained tuna, blended cottage cheese, eggs, breadcrumbs, Dijon mustard, lemon juice, minced garlic, green onions, salt, and pepper. Mix until fully combined.
- Form the mixture into 8 equal patties, pressing each one firmly together.
- Place the formed cakes on a plate and refrigerate for 15 to 20 minutes.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the tuna cakes for 3 to 4 minutes per side without moving them until deeply golden and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve immediately with a dipping sauce, salad, or roasted vegetables.
Notes
Drain tuna as thoroughly as possible to prevent cakes from falling apart. Refrigerate formed cakes before cooking to firm them up. Cook over medium heat and don't move the cakes until a crust forms. Add Old Bay seasoning for a classic seafood flavor.