Description
These Cottage Cheese Tuna Cakes are a delicious and healthy twist on traditional tuna patties. Combining cottage cheese for creamy texture with tender flaked tuna, fresh vegetables, and flavorful seasonings, then pan-fried to golden perfection, they make a perfect quick meal or snack. Packed with protein and easy to prepare, these cakes are great served warm with a fresh salad or your favorite dipping sauce.
Ingredients
Scale
Cake Ingredients
- 1 cup cottage cheese
- 1 can (5 oz) tuna, drained and flaked
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup finely chopped green onions
- 1/4 cup diced red bell pepper
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Frying
- 2 tablespoons olive oil
Optional Garnish
- Fresh parsley
Instructions
- Mix Cottage Cheese and Tuna: In a large mixing bowl, combine the cottage cheese and flaked tuna. Use a fork to mix them together until well incorporated, creating a creamy base for the cakes.
- Add Remaining Ingredients: Add the breadcrumbs, chopped green onions, diced red bell pepper, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper to the mixture. Stir thoroughly until the mixture is cohesive and all ingredients are evenly distributed.
- Let Mixture Rest: Allow the mixture to sit for about 10 minutes. This resting period lets the breadcrumbs absorb moisture, helping the cakes to hold their shape better during cooking.
- Prepare Skillet: While the mixture rests, heat the olive oil in a large skillet over medium heat to prepare for frying the cakes.
- Form Patties: Using your hands, shape the mixture into patties about 2 to 3 inches in diameter and roughly 1/2 inch thick. This recipe makes approximately 6 to 8 cakes depending on size.
- Fry Patties: Carefully place the formed patties into the hot skillet, spacing them apart to ensure even cooking. Fry each side for 4 to 5 minutes, or until they are golden brown and crispy on the outside.
- Drain Excess Oil: Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil, ensuring a lighter texture.
- Serve: Serve the tuna cakes warm, garnished with fresh parsley if desired. They pair wonderfully with a dipping sauce or a fresh side salad.
Notes
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
- To make the cakes gluten-free, use gluten-free breadcrumbs instead of whole wheat.
- These cakes reheat well in a skillet or air fryer for a crispy finish.
- Adding a squeeze of fresh lemon juice before serving enhances the flavor.
- Use tuna packed in water for a lower fat option.
