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 PattiesServings: 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.
Carefully flip each patty with a thin spatula and cook the second side another 3–4 minutes, until golden brown and set in the center. Adjust the heat as needed so they brown steadily without burning.
Transfer the cooked patties to a plate lined with a paper towel while you finish the remaining batter, adding a little more oil or butter to the skillet between batches if the pan looks dry.
Serve the patties hot, while the outsides are still crisp and the insides are tender and cheesy.
Variations & Tips
For a little extra savor without adding carbs, you can season the mixture with a pinch of salt, black pepper, garlic powder, onion powder, or dried herbs such as parsley or dill. If you’re not strictly counting ingredients, folding in a spoonful of finely minced onion or green onion gives them an old-fashioned farmhouse flavor. To keep them very low carb and help them hold together even more firmly, stir in 1–2 tablespoons of finely ground almond flour or crushed pork rinds; this mimics the role of breadcrumbs without the starch. These patties reheat nicely in a dry skillet over medium heat or in an air fryer until the edges crisp back up. You can also make them smaller for a snack or appetizer, or a bit larger to stand in for a burger patty—just adjust the cooking time so the centers set without over-browning the outside.
