These low carb 3-ingredient cottage cheese patties are the kind of thrifty, stick-to-your-ribs supper my mother leaned on when payday was still a few days off and the meat drawer was bare. Out here in the rural Midwest, you learn to make something hearty out of almost nothing, and cottage cheese was always cheaper than a roast. She’d stir together a bowl in minutes, fry off these little crispy circles, and suddenly we had a hot, savory meal that felt every bit as comforting as a plate of pork chops. This version keeps that same spirit—simple, filling, and golden-brown in the skillet—while staying low in carbs and easy enough for any busy evening.
Serve these patties hot from the skillet with a dollop of sour cream or plain Greek yogurt and a spoonful of chopped green onions or chives if you have them. A simple side salad with a tangy vinaigrette, sliced tomatoes, or a pile of steamed green beans balances their richness nicely. They’re also wonderful alongside sautéed cabbage or roasted broccoli for a completely low-carb plate. If you’re stretching supper, tuck them into lettuce leaves or serve over a bed of lightly buttered cauliflower rice to make things feel even more substantial.
Low Carb Cottage Cheese Patties
Servings: 3–4
Ingredients
2 cups full-fat cottage cheese
3 large eggs
1 cup finely grated hard cheese (such as Parmesan or a dry aged cheddar), lightly packed
Neutral oil or butter for frying, as needed
Directions
In a medium mixing bowl, stir together the cottage cheese and eggs until the eggs are fully broken up and the mixture looks mostly uniform. Some small curds are fine.
Add the finely grated hard cheese and mix well until everything is evenly combined. The mixture will be loose but should hold together when scooped. If it seems very runny, let it sit for 5–10 minutes so the cheese can absorb a bit of moisture.
Set a large skillet over medium heat and add enough oil or butter to lightly coat the bottom. Give it a few minutes to heat until a small drop of the mixture sizzles on contact.
Working in batches, scoop about 2 tablespoons of the mixture per patty into the hot skillet, leaving a little space between each. Use the back of the spoon to gently flatten them into small, round, fairly thin circles so they’ll crisp up at the edges.
Cook the patties without moving them for 3–4 minutes, or until the bottoms are deep golden brown with some darker, crispy spots around the edges.
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