Cottage Cheese Tuna Cakes

• servings: 4
• active time: Prep Time: 15 minutes
• total time: Total Time: 25 minutes

Ingredients

• 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)

Directions

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.

Scoop the mixture and shape into small patties, about 2-3 inches wide. You should get about 8 cakes.

Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.

Place the patties in the pan and cook for 4-5 minutes per side until golden brown and crispy.

Transfer to a plate and serve warm.

Notes

• 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

You can mix everything and shape the cakes ahead of time. Keep them in the fridge up to 24 hours before cooking.