💪 High-Protein Cottage Cheese Patties (Low Carb)
Soft on the inside, crisp on the outside, and packed with clean protein and flavor.
🍽️ Servings: 4 (makes about 8 patties)
⏱️ Prep Time: 10 min | Cook Time: 15–20 min
🧾 Ingredients:
1 cup full-fat cottage cheese (drain excess liquid)
2 eggs
1/3 cup almond flour (low-carb binder; can sub with coconut flour – use less)
1 scoop unflavored whey protein powder (optional for extra protein boost)
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley or chives
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste
1/4 tsp baking powder (for fluffier texture – optional)
🔪 Instructions:
🔹 Oven-Baked Method:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly oil it.
Mix all ingredients in a large bowl until a thick, sticky batter forms. Let sit 5 minutes to thicken.
Scoop & shape the mixture into small patties and place on the baking sheet.
Bake for 12–15 minutes, flipping halfway through, until golden and set.
Optional: Broil for the last 2 minutes for a crispier finish.
🔹 Pan-Fried Method (for extra crisp):
Heat a non-stick skillet with a bit of avocado oil or ghee.
Scoop batter into small rounds and flatten gently.
Cook 3–4 minutes per side on medium heat until golden brown.
🥗 Serving Suggestions:
With avocado and poached egg for breakfast
Over greens with lemon yogurt sauce
As a veggie burger patty alternative
With a side of tzatziki or garlic aioli
💡 Tips:
Make it spicy: Add chili flakes or chopped jalapeño.
Make it Mediterranean: Add chopped spinach, sun-dried tomatoes, and feta.
Too wet? Add a bit more almond flour or psyllium husk to firm it up.
Make it portable: Turn them into mini bite-size patties for snacks or lunchboxes.
🧊 Storage:
Fridge: Up to 4 days in a sealed container
Freeze: Freeze cooked patties individually, then transfer to a bag (lasts up to 2 months)
Reheat: Air fry or bake at 350°F until heated through