The first time I made these tuna and cottage cheese patties I was rushed but hungry, and they came together faster than I expected.
They landed on the table warm, crisp on the outside and surprisingly tender inside.
If you like quick weeknight dinners, these patties are a tiny revelation — protein-packed, budget-friendly, and forgiving.
They also pair great with simple sides and spreads, especially if you love cottage cheese on toast like this cottage cheese and avocado toast.
Keep a can of tuna and a tub of cottage cheese on hand and you’ve got an easy meal that feels homey and a little fancy.
Why You’ll Love This Recipe
- Ready in about 20 minutes from pantry staples.
- High in protein and low in fuss.
- Mild, kid-friendly flavors that also scale up with spices.
- Very forgiving: the mixture holds together even if your cottage cheese is on the looser side.
These patties offer a lovely contrast of textures: the exterior crisps up to a golden brown while the interior stays soft and slightly creamy thanks to the cottage cheese.
You get the briny, clean flavor of tuna balanced by the rich, dairy notes of cottage cheese and the neutral binding of breadcrumbs and egg.
The optional chopped onion adds a mild bite without stealing the show, and salt and pepper let the tuna’s natural flavor come forward.
“I made these on a busy weeknight and they vanished — crispy, light, and so simple. My kids asked for seconds!” — 5-star reader review
Key Ingredients
Canned tuna, drained
Canned tuna is the backbone here. Choose solid or chunk light tuna packed in water for a clean flavor and lower fat. Drain thoroughly and flake with a fork so you don’t get big wet clumps that disturb the texture.
Cottage cheese, 1 cup
Cottage cheese is the secret that keeps these patties tender and moist without adding mayo. Full-fat cottage cheese gives the richest mouthfeel; if you prefer a lighter result, use low-fat. If your cottage cheese has large curds, briefly pulse it in a food processor for a smoother mix.
Breadcrumbs, 1/2 cup
Breadcrumbs are the binder that soaks up excess moisture and gives the patties structure. Plain dry breadcrumbs work best for a neutral flavor; panko yields a lighter, airier crumb if you want extra crispness.
Egg, 1
The egg acts as the glue that holds everything together during frying. Use a room-temperature egg for even mixing; it emulsifies with the cottage cheese and helps the patties brown evenly.
Full ingredient list:
- 1 can of tuna, drained
- 1 cup of cottage cheese
- 1/2 cup of breadcrumbs
- 1 egg
- 1 tablespoon of chopped onion (optional)
- Salt and pepper to taste
- Oil for frying
Step-by-Step Instructions
Step 1: Combine the ingredients
Open and drain the can of tuna well, then flake it into a mixing bowl.
Add the cottage cheese, breadcrumbs, egg, and chopped onion if using.
Season with salt and pepper and use a fork or spatula to fold everything together until evenly combined.
Pro Tip: You’ll know the mixture is ready to form when it feels cohesive and slightly moist but not soupy. If it’s too wet, add a tablespoon more breadcrumbs; if too dry, a splash of milk or an extra spoonful of cottage cheese helps.
Step 2: Form the patties
Divide the mixture into 4–6 evenly sized portions and gently shape each into a round patty about 1/2-inch thick.
Press the edges lightly so they hold together but avoid compacting them too much—air helps with tenderness.
Pro Tip: Wet your hands between patties to prevent sticking and keep the surface of the patty slightly textured so the crust forms better when frying.
Step 3: Heat the skillet
Pour a thin layer of oil into a nonstick or well-seasoned cast-iron skillet and heat over medium.
You want the oil shimmering but not smoking before you add the patties.
Pro Tip: Test the heat by dropping a small pinch of breadcrumbs in the oil; if it sizzles immediately and browns slowly, the pan is ready.
Step 4: Fry the patties
Place the patties in the skillet without overcrowding, leaving space to flip.
Cook for about 3–4 minutes on the first side until a golden crust forms, then flip and cook another 3–4 minutes until both sides are golden and the patties feel set.
Pro Tip: Resist the urge to press them down while frying; pressing forces out moisture and makes them dense. The golden edge is your cue to flip.
Step 5: Drain and serve
Transfer cooked patties to a paper-towel-lined plate to drain briefly.
Serve warm with a salad, tucked into a wrap, or with your favorite dip like tzatziki or a lemony mayo.
Pro Tip: If serving later, let patties cool completely and place on a wire rack before storing to avoid sogginess.
Expert Tips for Success
- Temperature matters: Start with ingredients at room temperature. The egg blends more smoothly and the cottage cheese incorporates better when not ice cold. This makes a more cohesive patty that fries evenly.
- Choose the right oil: Use a neutral oil with a medium-high smoke point like canola, vegetable, or light olive oil. Butter adds flavor but can brown too fast and burn in a hot skillet.
- Don’t over-bind: Use only enough breadcrumbs to hold the mixture. Overdoing the binder makes the patties dry and cakey instead of tender. Add breadcrumbs gradually and test a small patty first.
- Pan choice: A nonstick skillet is forgiving for delicate patties, but a well-seasoned cast-iron gives a superior crust. Preheat the pan properly for consistent browning.
- Visual cues for doneness: Look for a deep golden color on the exterior and a firm but slightly springy center. If you have a thermometer, aim for an internal temperature around 145°F (63°C) for a fully cooked egg and warmed-through tuna.
- Make ahead and reheat: You can form patties and refrigerate them for a few hours before frying. This helps them hold shape during cooking and saves time on busy nights.
- Lightly sear twice if necessary: If your patties brown too quickly but aren’t heated through, lower the heat and finish them in a covered pan for a minute or two to ensure even cooking without burning.
Also, if you like combining cottage cheese in other formats, try this lighter blended option for mornings: an avocado and cottage cheese smoothie to round out a meal.
Storage & Freezing
Fridge storage: Cool the patties completely before storing.
Place them in an airtight container with a layer of parchment between patties to prevent sticking.
They keep in the refrigerator for up to 3 days and are best reheated gently to preserve texture.
Reheating from fridge: Reheat in a 350°F (175°C) oven on a wire rack for 8–10 minutes until warmed through and crisped.
Alternatively, reheat in a skillet over medium for 3–4 minutes per side to refresh the crust.
Freezing: Flash-freeze the formed raw patties on a baking sheet for 1–2 hours until firm.
Then transfer to a freezer-safe bag or container with parchment between layers.
Frozen raw patties keep for 2–3 months.
Cooking from frozen: Do not thaw; cook straight from frozen in a skillet over medium-low heat, covered for a few minutes to warm through, then uncover and fry until golden on both sides. Expect an extra 3–5 minutes per side compared to fresh patties.
Reheating cooked frozen patties: Reheat in a preheated oven at 375°F (190°C) for 10–12 minutes or until heated through, flipping halfway for even crisping.
Variations & Substitutions
- Mediterranean twist: Add 1 tablespoon chopped sun-dried tomatoes, 1 teaspoon dried oregano, and a handful of chopped fresh parsley. Serve with tzatziki for a bright, tangy contrast.
For inspiration pairing savory tarts and bold flavors, see this caramelized onion and goat cheese tart recipe which shares flavor-building techniques helpful for these patties. - Low-carb option: Replace breadcrumbs with 1/4 cup almond flour and 1 tablespoon grated Parmesan. Fry in a bit more oil to get the crust crisp without burning.
- Spicy version: Mix in 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, and finely chopped jalapeño. Serve with a lime-yogurt sauce.
- Sandwich-ready: Turn a patty into a hearty sandwich with greens, tomato, and a smear of mustard or mayo on a toasted roll. For a different sandwich idea, contrast with this rich chicken cheese steak sandwich to swap proteins and textures.
Frequently Asked Questions
Q: Can I use tuna packed in oil instead of water?
A: Yes. Tuna in oil will make the patties a bit richer and can increase fat content. Drain well and blot with paper towels to avoid greasy patties. If using oil-packed tuna, you may need slightly fewer breadcrumbs to prevent the mixture from becoming too dry after the oil is absorbed.
Q: Can I bake these instead of frying?
A: Absolutely. Preheat the oven to 400°F (200°C). Place patties on a parchment-lined baking sheet or a lightly oiled wire rack and bake for about 12–15 minutes, flipping once, until golden. Brushing with a little oil before baking helps achieve a crisp exterior.
Q: How do I make them gluten-free?
A: Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour. If using almond flour, expect a denser texture; add a little extra egg or cottage cheese if the mixture seems dry.
Q: Can I make these without an egg?
A: Yes—but you’ll need a substitute binder. Use 2 tablespoons of mayonnaise or 2 tablespoons of Greek yogurt, or try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested). The texture will vary slightly depending on the binder.
Q: Are these kid-friendly and freezer-friendly?
A: Very much so. Kids often like the mild, familiar taste and crisp exterior. For freezing, fully cool the patties and freeze in a single layer before transferring to a bag. Reheat in the oven for best texture.
Final Thoughts
These tuna and cottage cheese patties are proof that simple ingredients can deliver a satisfying meal in minutes.
If this recipe saved one of your weeknights, please leave a star rating in the recipe card below or pin it to your Pinterest boards.
Conclusion
For more inspiration on healthy tuna preparations, check out this clean-eating version at Healthy Tuna Patties (Clean Eating Recipe) | The Gracious Pantry.
If you’re exploring low-carb takes on tuna patties, this recipe is a good companion: Keto Tuna Melt Patties – LowCarb Abode.
Tuna and Cottage Cheese Patties
Ingredients
Main Ingredients
- 1 can canned tuna, drained Choose solid or chunk light tuna packed in water for a clean flavor.
- 1 cup cottage cheese Full-fat cottage cheese gives the richest mouthfeel.
- 1/2 cup breadcrumbs Plain dry breadcrumbs work best, or use panko for a lighter texture.
- 1 large egg Use a room temperature egg for even mixing.
- 1 tablespoon chopped onion Optional; adds a mild bite.
- to taste salt and pepper Season to taste.
- as needed oil for frying Use a neutral oil with a medium-high smoke point.
Instructions
Preparation
- Open and drain the can of tuna well, then flake it into a mixing bowl.
- Add the cottage cheese, breadcrumbs, egg, and chopped onion if using.
- Season with salt and pepper and use a fork or spatula to fold everything together until evenly combined.
- Divide the mixture into 4–6 evenly sized portions and gently shape each into a round patty about 1/2-inch thick.
Cooking
- Pour a thin layer of oil into a nonstick or well-seasoned cast-iron skillet and heat over medium.
- Place the patties in the skillet without overcrowding, and cook for about 3–4 minutes until a golden crust forms.
- Flip and cook another 3–4 minutes until both sides are golden and the patties feel set.
- Transfer cooked patties to a paper-towel-lined plate to drain briefly before serving.
