Ingredients for one portion
Cottage cheese 8 tablespoons
Chicken egg 1 piece
Wheat flour, 3 tablespoons
2 teaspoons sugar
Sunflower oil 2.5 tablespoons
Chicken egg 1 piece
Wheat flour, 3 tablespoons
2 teaspoons sugar
Sunflower oil 2.5 tablespoons
Instruction
30 minutes
1. Put all the cheese in a pan and mash it with a
fork so that it does not remain large clumps. Break the eggs into it, sprinkle
in the sugar and mix everything thoroughly. It is better not to use too dry or
too wet curd, or cheese cakes will fall apart during cooking.
2. Stir in 5 tablespoons of cottage cheese (with a
slide) flour and mix thoroughly. You can add a little more flour, cheese cakes
are obtained when denser. Or you can add flour a little less, and then the cheese
cakes are tender. As a result, you should get a homogeneous mass, from which
you can sculpt cheesecakes.
3. Place the pan over medium heat and pour into
her sunflower oil.
4. Sprinkle a little flour on a plate. Blindly
several small balls from the resulting curd mass and put them on a plate. It is
better to sculpt time 4-5 balls - as much as will fit in the pan at the same
time. Then, one by one run in cheese balls in flour, ivy them into small cakes
(they should not be too thin) and lay out in the pan.
5. cheesecakes Fry for 1-2 minutes until golden
brown. Then turn them over to the other side and fry well until golden state.
6. Repeat until the cheese is completed.
7. Eat cheese cakes, dipping them in the condensed
milk and drinking tea.
See more:
Pancakes simple
Shish kebab of mutton