Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Wet cheese may need an additional 2 hours to drain; use already well-drained farmer cheese for the listed time.
Ingredients
- 12.3 oz (350 g) well-drained farmer cheese or tvorog
- 1.8 oz (50 g) egg, one large
- 1.6 oz (45 g) all-purpose flour for dough
- 0.5 oz (15 g) all-purpose flour for coating
- 3.8 tsp (15 g) sugar
- 2.0 tsp (9 g) neutral oil
- 5.3 oz (150 g) mixed berries
- 1.4 oz (40 g) sour cream
- 0.2 tsp (1 g) salt
Method
- If the cheese is wet, drain in a cloth-lined sieve in the refrigerator for 2 hours, additional to active time. Use a dense, well-drained cheese rather than liquid cottage cheese.
- Mix cheese, egg, dough flour, sugar and salt just until combined. Divide into eight cakes, about 1/2 inch (1.3 cm) thick, and dust with coating flour.
- Heat oil in a nonstick skillet over medium-low heat. Cook for 4–5 minutes per side, then cover for 2–3 minutes until the centers reach 160°F (71°C). Work in two batches if needed.
- Serve four cakes per person with berries and sour cream.
Cook’s note: Moisture varies by farmer cheese. Drain thoroughly before measuring; adding much more flour makes dense cakes.
Allergens: Milk, egg and wheat.
Approximate nutrition per serving: 492 kcal · Protein 36 g · Carbohydrates 42 g · Fat 20 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.