These tuna cakes are one of those simple meals that just work.
They’re crispy on the outside, soft in the middle, and packed with protein.
I started making these on busy days when I wanted something fast but still homemade—and now they’re on repeat.
Why I Love This Recipe
I remember the first time I made these, I wasn’t expecting much—just trying to use what I had in the fridge. But one bite in, I knew this was a keeper. The cottage cheese makes them soft and tender, while the tuna adds that savory flavor we all love.
- Super quick—done in about 25 minutes
- Uses simple pantry ingredients
- High in protein and filling
- Crispy outside, soft inside
- Easy to customize with what you have
Servings and Cook Time
Servings: 4 (about 8 small cakes)
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
What You’ll Need
- 2 cans tuna (drained well)
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/4 cup finely diced onion
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil (for frying)
Tools You’ll Need
- Large mixing bowl
- Fork or spoon
- Measuring cups and spoons
- Skillet
- Spatula
Pro Tips
- Drain the tuna really well so the mixture isn’t too wet
- If the mix feels loose, add a little more breadcrumbs
- Press cakes firmly so they hold together while cooking
- Don’t overcrowd the pan—cook in batches if needed
Substitutions and Variations
- Swap parsley for dill or green onion
- Use crushed crackers instead of breadcrumbs
- Add a little shredded cheese for extra flavor
- Try canned salmon instead of tuna
Make Ahead Tips
You can mix everything and shape the cakes ahead of time. Keep them in the fridge up to 24 hours before cooking.
Instructions
Step 1: Mix Everything Together
In a large bowl, combine 2 cans drained tuna, 1 cup cottage cheese, 2 eggs, 1/2 cup breadcrumbs, 1/4 cup diced onion, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix until well combined.
Step 2: Form the Cakes
Scoop the mixture and shape into small patties, about 2–3 inches wide. You should get about 8 cakes.
Step 3: Heat the Oil
Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.
Step 4: Cook the Tuna Cakes
Place the patties in the pan and cook for 4–5 minutes per side until golden brown and crispy.
Step 5: Serve
Transfer to a plate and serve warm.
Why This Recipe Works (Quick Science)
Cottage cheese adds moisture and protein, helping the cakes stay soft instead of dry. Eggs act as a binder to hold everything together, while breadcrumbs absorb excess moisture and give structure. When fried, the outside crisps up thanks to the oil and heat, creating that perfect contrast.
Macros Information (Per Serving)
- Calories: ~210
- Protein: 20g
- Carbs: 10g
- Fat: 10g
Common Mistakes
- Not draining tuna well → makes cakes fall apart
- Skipping the binder (eggs or crumbs) → mixture won’t hold
- Flipping too early → cakes break before crust forms
- Heat too high → burns outside before inside warms
What to Serve With
- Simple green salad
- Roasted vegetables
- Rice or quinoa
- Lemon wedges or yogurt sauce
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. You can also freeze them for up to 2 months.
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F for about 15–18 minutes, flipping halfway.
Can I make them without eggs?
You can try a flax egg, but texture may be softer.
Why are my cakes falling apart?
Usually too much moisture—add more breadcrumbs.
Can I air fry them?
Yes, air fry at 375°F for about 10–12 minutes.
Final Thoughts
These cottage cheese tuna cakes are one of those recipes you’ll come back to again and again. They’re simple, filling, and just plain good. Give them a try, and once you do, come back and share how they turned out or what twist you added.