Cottage Cheese Tuna Cakes with Lemon White Sauce
By Emma Collins
Servings
4
Level
Easy
This cottage cheese and tuna recipe makes four patties that can be eaten for lunch or dinner. I fry all four patties at once and make lemon sauce to serve on the side. Tuna bits can be seen in the patties, and the panko crust is crunchy. Hot patties are topped with pepper and lemon sauce.
Pressing the tuna is a key step that I take to ensure the batter stays on the fish during cooking and the panko doesn't soak up too much moisture. Stir the tuna into the mixture lightly and let sit for 3 minutes. I shape the patties to be about 1 inch thick with clean edges that won't crack during frying. I like to see chunks of tuna in the final dish.
I use a large nonstick pan and place patties at least 1 inch apart. Too many patties in the pan will result in steaming, not browning of the top of the patty. Heat oil in the pan over medium heat for 2 minutes or until the oil flows freely across the pan surface. Flip patties when the edges are opaque and deep golden brown. Griddle for 3 to 4 minutes per side without flipping.
For serving, I serve the fritters with white sauce and coarse-cracked black pepper and lemon slices. Other sides include cucumber and mozzarella salad and scalloped potatoes to make a more substantial meal. The fritters can also be sliced over cottage cheese toast. Sliced fritters can be served with blue cheese dressing on the side for dipping.
Why this recipe works
- Four patties can be made from one bowl. One bowl provides enough food to serve lunch or dinner without other measurements needed.
- The 3-minute rest gives panko time to soak up some liquid before the batch is pressed into patties.
- The sauce can be made while cooking the burgers. No other pans are used on the stove.
- Each patty is about 1 inch thick. This measurement is recommended for even cooking in the pan.
- A large skillet can hold four cakes without touching each other to avoid steaming them in the oil.
Ingredients
- •2 5 oz cans flaked light tuna packed in water (thoroughly drained)
- •½ cup small curd cottage cheese
- •½ cup panko breadcrumbs
- •2 large eggs
- •¼ cup scallions (finely chopped)
- •2 tbsp fresh parsley (finely chopped)
- •2 tbsp extra virgin olive oil (for pan-frying)
- •½ tsp kosher salt
- •¼ cup full-fat mayonnaise (for the creamy white sauce)
- •1 fresh lemon (half juiced for sauce and half cut into wedges)
- •¼ tsp coarse cracked black pepper (for garnish)
Instructions
- 1
Put the tuna in a fine mesh strainer and press firmly with the back of a spoon to remove as much water as possible.
- 2
Whisk the 2 eggs in a large mixing bowl until no egg white streaks remain. Add the cottage cheese, scallions, parsley, and kosher salt, then stir to combine.
- 3
Fold the drained tuna and panko breadcrumbs into the egg mixture without breaking up the tuna too much. Rest the batter for 3 minutes.
- 4
Divide the mixture into four equal portions and press each one into a round patty about 1-inch (2.5cm) thick with smooth edges.
- 5
Heat the olive oil in a large non-stick skillet over medium heat for about 2 minutes, until it shimmers slightly and glides easily across the pan.
- 6
Add the patties to the hot oil, leaving at least an inch between them. Pan-fry undisturbed for 3 to 4 minutes per side, flipping when the edges are opaque and deep golden brown.
- 7
Whisk the mayonnaise and 1 tbsp (15ml) fresh lemon juice in a small bowl until smooth and thick.
- 8
Transfer the tuna cakes to plates. Spoon the creamy white sauce over the cakes, then finish with coarse cracked black pepper and lemon wedges.
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