Vegetarian Cottage Cheese Patties Recipe -
Vegetarian Cottage Cheese Patties Recipe
  • READY IN 35 mins

Vegetarian Cottage Cheese Patties

Recipe by  

"Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
  3. Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
  4. Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
  5. Bake in a preheated oven until the soup is bubbly, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2006

I just wanted to say you don't have to fry these. I make them into patties and put directly into lightly greased 9x13 and bake about 10 min then add the soup cover and bake the 20 minutes.

Most Helpful Critical Review
Feb 13, 2008

I followed the suggestion to bake these instead of frying and had no problem with them sticking. I'm only giving this recipe 3 stars because I thought they were too salty. Between the dry onion soup mix and the cream of mushroom soup, it was really too much salt for my tastbuds.

Nov 30, 2007

This recipe was fantastic! I have a few suggestions though: If you want to fry the patties and you don't want them to fall apart in the process, add shredded cheese and dip the unfried patty in bread crumbs before frying. They turn out FANTASTIC!

Sep 02, 2008

EXCELLENT and tasty. I may never eat meat again! Versatile as well..I made a meat loaf and it was fine. I also vary the spice chillis, anise, chille power chopped tomatoes and sag, endless variety!! INCREDIBLE! I've already made 3 batches. I think the fried patties are the best...don't forget the bread crumbs before frying!

Aug 19, 2008

Great recipe, but even better with a few changes. We added parmesan cheese, minced onion, dijon mustard and worcestshire to the patty mix, and as other reviewers mentioned, we coated the patties in breadcrumbs before frying. This made an excellent vegetarian meal for a family of 4 kids!!

Sep 23, 2008

Made for my myself, two young boys and husband and they all liked. Didn't tell my little boys what was in them so they had to go on moms trust but they ate and said it was good. I personally thought they were very tasty and probably the best veggie patty I have eaten and can't beleive I made myself. I will be eating them in buns for lunch until they are gone. This recipe makes a lot. I would encourage everyone to try this recipe if your sick of buying meat all the time. I added breadcrumbs and used healthy cream of muchroom soup. Delicious!

May 25, 2009

This is simply amazing! The smell from cooking the patties woke my husband from his sleep. He immediately tasted a patty and said WOW. I did not cook them in the oven or use the soup. I just fried them up until both sides were brown on a non-stick pan using very little or no oil. The patties have just the right amount of protein and carbs. Each patty I made comes to about 125 cal. so I'm very happy about them being healthy too. My patties did not fall apart at all which is a problem I have been having with other patty recipes.

May 12, 2009

This is a great recipe. I was particularly happy to find it because it is both vegetarian and gluten-free (if you omit the wheat germ)which is a hard combination to come by sometimes. I baked it instead of frying, but would give it a little more baking time next time (probably 15 minutes in the oven, then top with the mushroom soup and bake 20 more minutes). Also, a tip for vegetarians: Make sure to check the label on the dry soup package. Some brands have animal fat in the mix. I will definitely make this again!


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  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 737 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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