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Detailed view of the golden-brown seared crust and visible flakes of cooked light tuna in Cottage Cheese Tuna Cakes.

Sensational Cottage Cheese Tuna Cakes with a Crispy Golden Crust

Discover how to make the ultimate high-protein Cottage Cheese Tuna Cakes. Featuring a crispy golden-brown seared crust, tender flaky fish, and melted cottage cheese pockets, this easy recipe is perfectly paired with a creamy yogurt dipping sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 patties
Course: Dinner, Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans light tuna in water 5 oz (142g) each, drained exceptionally well.
  • 1/2 cup whole milk cottage cheese 113g, small-curd.
  • 1/4 cup green scallions 25g, finely chopped.
  • 1/2 cup Panko breadcrumbs 50g, plain.
  • 1 large egg 50g, lightly beaten.
  • 1 tbsp olive oil 15ml, extra virgin, for searing.
  • 1/2 tsp garlic powder 2.5g.
  • 1/4 tsp sea salt 1.5g.
  • 1/4 tsp black pepper 0.5g, cracked.
  • 1/4 cup plain Greek yogurt 60g.
  • 1 tsp fresh lemon juice 5ml.
  • 1 tbsp fresh parsley 4g, finely chopped, for garnish.

Equipment

  • 1 Heavy-bottomed skillet Cast iron or stainless steel for the best sear.
  • 1 Fine-mesh strainer Essential for removing excess water from the canned fish.
  • 1 Fish spatula Thin and flexible to slide under the delicate crust.

Instructions
 

Preparation and Cooking
  1. Open the cans of fish and transfer the contents to a fine mesh strainer. Use the back of a spoon to press down firmly, extracting as much water as physically possible.
  2. Transfer the dried fish flakes into a large bowl. Add the scallions, Panko breadcrumbs, beaten egg, garlic powder, salt, and black pepper. Stir vigorously until the egg is fully incorporated.
  3. Gently fold in the whole milk cottage cheese. Be careful not to overmix to ensure distinct melted cheese pockets remain.
  4. Divide the mixture into three equal portions. Compress firmly and shape into thick, round patties. Chill in the refrigerator for 10 minutes if the mixture feels loose.
  5. Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully add the patties and sear without touching for 3 to 4 minutes until a crispy golden-brown crust forms.
  6. Gently slide a fish spatula underneath, flip, and cook for another 3 minutes until the second side is golden and the cheese pockets begin to ooze slightly.
  7. In a small bowl, whisk together the plain Greek yogurt and fresh lemon juice with a pinch of salt until smooth and thick.
  8. Place the warm patties on a plate. Add a dollop of the creamy white dipping sauce to the center of the top patty and sprinkle with finely chopped fresh parsley. Serve immediately.

Notes

Ensure you squeeze as much water out of the canned fish as possible to prevent soggy cakes.
Use a fine mesh strainer and press firmly with the back of a spoon.
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