Hey there!
These Cottage Cheese Tuna Cakes are one of those “didn’t expect to love it, but totally did” recipes. They’re crispy on the outside, soft and cheesy on the inside, and come together in under 30 minutes. Perfect for lunch, dinner, or even a high-protein snack. I started making these when I had too much cottage cheese and a lonely can of tuna… and now I crave them every week.
They’re a little savory, a little creamy, and surprisingly filling. Plus, you can pan-fry them or bake them — whatever you’re feeling. Let’s get into it!
🍽 Servings & Cook Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
🔬 Why I Love This Recipe
Let me tell you why this one always stays in my rotation:
- Budget-friendly – uses pantry staples
- High protein – cottage cheese + tuna = muscle fuel
- Quick cleanup – one bowl, one pan
- Customizable – add herbs, spices, or even a veggie
- Crispy outside, creamy inside – the texture is perfect
🧪 Why This Recipe Works (Quick Science)
- Cottage cheese gives creaminess and holds the cakes together without needing much mayo or flour.
- Egg acts as a binder so the cakes don’t fall apart when cooking.
- Panko breadcrumbs absorb moisture just enough to help form perfect patties and create that crispy finish.
🍴 Meal Plan Ideas
- Make a double batch and eat throughout the week.
- Serve with a side salad for a light lunch.
- Add a baked sweet potato for a full dinner plate.
- Put them in a pita with lettuce and tzatziki for a protein-packed wrap.
🔄 Common Mistakes to Avoid
- Not draining the tuna well – too much liquid = mushy cakes.
- Using large curd cottage cheese – small curd blends better.
- Pan too hot – burns the outside before the inside sets.
- Flipping too soon – let them brown before turning.
🍽 What You’ll Need
- 1 can (5 oz) tuna in water, drained well
- ½ cup small-curd cottage cheese
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions
- 1 tablespoon chopped fresh parsley (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt
- 1 tablespoon olive oil (for frying)
👩🍳 Tools You’ll Need
- Mixing bowl
- Fork or spatula
- Non-stick skillet
- Measuring cups and spoons
- Spatula for flipping
🔁 Substitutions & Variations
- Cottage cheese: Use ricotta if needed
- Panko: Swap with almond flour for low-carb
- Add-ins: Finely shredded carrots, chopped spinach, or sun-dried tomatoes
- Herbs: Dill or chives instead of parsley
⏳ Make-Ahead Tips
- Mix everything and shape patties ahead.
- Store uncooked patties in the fridge (up to 1 day).
- Cook straight from the fridge — may need an extra minute per side.
👣 Step-by-Step Instructions
Step 1: Mix the tuna and cottage cheese
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: Add egg, green onions, parsley, and seasonings
Crack in the egg, then stir in chopped green onions, parsley (if using), garlic powder, salt, and black pepper.
Step 3: Stir in panko breadcrumbs
Add the panko and mix until everything sticks together and forms a thick mixture.
Step 4: Form the patties
Use your hands to form 6 equal-sized patties (about 2½ inches wide).
Step 5: Cook the cakes
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 and enjoy
Serve warm with your favorite sauce (try lemon-dill yogurt or sriracha mayo) and a squeeze of fresh lemon.
🧊 Leftovers & Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pan-fry or toast in the oven to bring back the crispiness.
- Freeze: Yes! Freeze on a baking sheet, then transfer to a bag. Reheat straight from frozen at 350°F for 10–12 minutes.
🔢 Exact Macros (Per 2 cakes)
- Calories: 210
- Protein: 24g
- Fat: 10g
- Carbs: 9g
- Fiber: 1g
- Sugar: 1g
🍋 What to Serve With
- Arugula or spinach salad with lemon vinaigrette
- Roasted sweet potatoes
- Steamed green beans or broccoli
- Brown rice or quinoa
- Yogurt dip or tzatziki on the side
❓ FAQ
Can I bake these instead of pan-frying?
Yep! Bake at 400°F for about 15–18 minutes, flipping halfway.
Is cottage cheese flavor noticeable?
Not really! It just adds a creamy texture and moisture.
Can I use fresh tuna instead of canned?
Sure, just cook and flake it first. You’ll need about ½ cup.
Ready to Make It?
These tuna cakes are simple, tasty, and surprisingly impressive. Whether you’re meal prepping or just need a quick dinner idea, they check all the boxes. Give them a try and let me know how they turned out! Got a question? Drop it in the comments — I love hearing how you make it your own. 🧡