Syrniki with Sun-Dried Tomatoes
Savor the delightful combination of sweet and savory in these soft, cheesy pancakes. They make a wonderful breakfast or snack that feels indulgent while offering a good source of protein.
- Time
- 30 min active · 30 min total
- Yield
- 3 servings
- Steps
- 7
Ingredients
- Cottage cheese 9% fat 400 g
- Rice flour 80 g
- Sour cream 20% fat 50 g
- Chicken egg 1 pcs
- Sun-dried tomatoes 6 pcs
- Hard cheese 30 g
- Salt 0.5 tsp
- Ground black pepper 1 g
- Parsley 1 sprig
- Basil 1 sprig
- Refined sunflower oil 1 tbsp
Directions
Step 1
Wash the parsley and basil, pat dry with paper towels. Prepare a deep bowl, a grater, and a frying pan.
Step 2
Separate the parsley and basil leaves from the stems and chop them finely. Finely grate the hard cheese. Chop the sun-dried tomatoes into small pieces.
Step 3
Place the cottage cheese in a bowl. Add the sour cream and separate the egg yolk into the same bowl. Mix everything well, mashing the cottage cheese.
TipThe egg white is not needed in this recipe. You can read about what to make with it in this article.
Step 4
Add the chopped sun-dried tomatoes and herbs to the cottage cheese mixture. Add the grated hard cheese, salt, and black pepper. Mix again until smooth. Add 2–3 tbsp of rice flour, depending on the consistency of the mixture. Knead into a slightly sticky but firm dough.
TipYou may need more or less flour, depending on the moisture content of the cottage cheese.
Step 5
Pour the remaining rice flour onto a plate. Form the cottage cheese mixture into round syrniki about 3–3.5 cm in diameter. Roll them in the flour on all sides.
Step 6
Pour the oil into the frying pan and heat over medium heat. Fry the syrniki for 3–4 minutes until a golden crust forms. Flip and fry the other side for another 3–4 minutes. Cover the pan with a lid, reduce the heat to low, and simmer the syrniki for about 2 minutes.
Step 7
Serve the syrniki with sun-dried tomatoes with sour cream and pesto sauce.
