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Cottage Cheese Tuna Cakes

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Quick, healthy, and protein-packed tuna cakes made with pantry staples.

Ingredients

Scale
  • 2 cans tuna (5 oz each), drained very well
  • 3/4 cup small-curd cottage cheese
  • 1 large egg
  • 1/2 cup breadcrumbs or panko (plus 1–2 tbsp more if mixture is wet)
  • 2 tablespoons chopped green onion or chives
  • 1 tablespoon lemon juice + 1/2 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika (optional)
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for pan-frying)
  • Lemon wedges and fresh parsley, for serving (optional)

Instructions

  1. Drain the tuna very well. Press out extra liquid with the lid or a fine-mesh strainer.
  2. In a bowl, whisk the egg, cottage cheese, Dijon, lemon juice, and zest until smooth.
  3. Add tuna, green onion, garlic powder, onion powder, paprika, salt, pepper, and breadcrumbs. Mix gently until it holds together.
  4. Let the mixture rest 5–10 minutes so the crumbs hydrate. If it feels too wet, add 1–2 tablespoons more crumbs.
  5. Shape into 8 small patties (about 1/3 cup each). Heat 1–2 tablespoons olive oil in a nonstick skillet over medium heat.
  6. Pan-fry patties 3–4 minutes per side, until golden and heated through (aim for 165°F in the center). OR bake at 425°F on a lined sheet for 12–15 minutes, flipping once. OR air-fry at 400°F for 8–10 minutes, flipping halfway.
  7. Serve hot with lemon wedges and herbs. Add a simple salad, roasted veggies, or a light dip like yogurt-dill or tartar sauce.

Notes

Chill shaped patties for extra hold and reheat in the skillet, oven, or air fryer without losing flavor.

Nutrition

Find it online: https://diyprzepisy.com/cottage-cheese-tuna-cakes-quick-healthy-meal-delight/

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