In a medium bowl, combine one can of drained tuna with half a cup of cottage cheese. Use a fork to break up the tuna and blend until creamy.

Add a beaten egg, chopped green onions, optional parsley, garlic powder, salt, and pepper into the bowl. Mix thoroughly until well incorporated.

Stir in about three-quarters of a cup of panko breadcrumbs into the mixture. Ensure the mixture is firm but still pliable.

Form the mixture into six equal patties, approximately 2½ inches wide. Allow them to rest for a few moments.

In a skillet, heat two tablespoons of olive oil over medium heat until shimmering.

Carefully add the patties to the hot skillet, cooking for about 3–4 minutes on each side until golden brown.

Remove the cakes from the skillet and drain on paper towels. Serve warm with a fresh squeeze of lemon.