Saxon Curd
potato (in uniform) - 400g,
raisins - 50g,
egg - 2 pcs.,
flour - 2 - 3 tablespoons,
salt - on the tip of a knife,
cottage cheese - 400g,
sugar - 5 tablespoons,
grated zest and juice from 1/2 lemon,
vegetable oil or fat - 4 tbsp.,
sugar, cinnamon (ground) - to taste.
Peel and grate the potatoes or pass through a meat grinder. Rinse the raisins with hot water, drain. Mix the potatoes with raisins, eggs, flour, salt, cottage cheese, sugar and lemon juice and knead the dough. Powdered flour to make cakes about 5 cm across. In a pan, heat the fat and for about 8 minutes brown the curd on it on both sides. Place the fried cottage cheese in the oven, heated to 75 degrees, and bring to readiness.
Sugar mix with cinnamon and sprinkle cottage cheese on both sides. Serve with apple jam, plum or any other compote.
potato (in uniform) - 400g,
raisins - 50g,
egg - 2 pcs.,
flour - 2 - 3 tablespoons,
salt - on the tip of a knife,
cottage cheese - 400g,
sugar - 5 tablespoons,
grated zest and juice from 1/2 lemon,
vegetable oil or fat - 4 tbsp.,
sugar, cinnamon (ground) - to taste.
Peel and grate the potatoes or pass through a meat grinder. Rinse the raisins with hot water, drain. Mix the potatoes with raisins, eggs, flour, salt, cottage cheese, sugar and lemon juice and knead the dough. Powdered flour to make cakes about 5 cm across. In a pan, heat the fat and for about 8 minutes brown the curd on it on both sides. Place the fried cottage cheese in the oven, heated to 75 degrees, and bring to readiness.
Sugar mix with cinnamon and sprinkle cottage cheese on both sides. Serve with apple jam, plum or any other compote.
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