Potato cheesecakes with cottage cheese. Unsweetened cheesecakes with potatoes and herbs
How to cook cheesecakes potato recipe - Full description preparation so that the dish turns out very tasty and original.
Ingredients:
- cottage cheese (preferably fatty) – 500 g;
- potatoes – 800 g (8 medium potatoes);
- chicken egg – 1-2 pcs.;
- wheat flour – 1 cup;
- vegetable oil – 60 g (4 tbsp.);
- salt and spices;
- sour cream – 100 g.
Cooking time – 90 minutes.
Yield of cheesecakes – 35 pieces.
Potato cheesecakes they are not much more difficult to prepare than classic ones curd cheesecakes. But, unlike cottage cheese, they are not a dessert and go well with various spices and hot sauces. Potato and cottage cheese pancakes turn out tasty and quite filling, so they are suitable for both breakfast and lunch.
Contents [Show]
Peel the potatoes and boil them whole, adding about 2 tsp. salt (without slide) per 1 liter of water. After the potatoes are cooked, thoroughly drain the water and mash. Add cottage cheese to the mashed potatoes prepared in this way, add salt and mix everything well, trying not to leave any lumps. Drive in a raw egg(if the egg is small, you can add two), add half a glass of flour and mix everything again. Sometimes starch is added to cheesecakes instead of flour. IN in this case This is not recommended, because Potatoes already contain a large number of starch.
Roll the resulting mass into balls (taking about half a tablespoon of the mass), roll them in flour and flatten them a little, forming cheesecakes. You need to try to keep the balls small, otherwise the cheesecakes won’t cook well.
It is best to fry cheesecakes in a frying pan, frying on each side until golden crust, but you can also bake it in the oven. To prevent the cheesecakes from sticking, they need to be placed in a well-heated frying pan with oil poured into it.
Curd cheese pancakes with potatoes are best served hot, combining them with cold sour cream. Since potato cheesecakes are not sweet, but salty, they can be eaten with any spices that you use for potato dishes. These cheesecakes go very well with curry seasoning, tomatoes and tomato sauce, as well as with pickled mushrooms, seasoned with vegetable oil, herbs and onions.
The recipe for cheesecakes with potatoes and cottage cheese is ready, bon appetit!
Everyone have a nice day or evenings! I would like to offer you unusual potato cheesecakes. Of course, they are not sweet, no raisins or vanilla, only potatoes and cottage cheese. They are cooked in the oven, so no extra oil. You can serve them with sour cream. Prepare them for breakfast, but if you don’t have time, they make a great dinner.
The dish turns out very tasty and healthy, my grandchildren are delighted with it, I really hope that you will like it too.
Potato cheese pancakes recipe
Ingredients:
- curd mass – 600 g,
- boiled potatoes – 4 pcs.
- flour – 150 g,
- egg – 2 pcs.
- salt.
Cooking: First, boil the potatoes, peel and grate fine grater. Or we'll put it in a blender.
Instead of cottage cheese, I usually use curd mass.
Mix the mixture with the potatoes, add whisked eggs and a pinch of salt. Flour can be a little more than 150 g or less, it all depends on curd mass and egg size.
Mix and make cheesecakes.
Take the mold, line it with baking paper and place our cooking masterpiece. Bake for 30 minutes. Be careful not to burn.
Potato cheesecakes with yoghurt sauce, perfect solution. But you can prepare any other sauce, it all depends on your taste, even tomato sauce will do, or just serve with sour cream, homemade, of course, which is much tastier and healthier.
Cheese pancakes with potatoes and cottage cheese are good because you don’t need a lot of cottage cheese to prepare them. Part of the cottage cheese replaces mashed potatoes. The taste of cheesecakes is slightly different from the classic ones; they taste of both potatoes and cottage cheese at the same time.
Thanks to mashed potatoes, these cheesecakes turn out much more tender and fluffy than those made from cottage cheese alone. Children like these cheesecakes, even those who don’t like cottage cheese. Therefore, this dish is ideally suited for such picky eaters. And those for whom it is contraindicated fried food, can prepare cottage cheese pancakes with potatoes in the oven.
Recipe for cheesecakes with cottage cheese and potatoes
Cooking time: 30 min.
Total time: 30 min.
- 300 g cottage cheese
- 90 g wheat flour
- 80 g sugar
- 3 pcs. potato
- 1 PC. chicken egg
- 1 handful raisins
- vanilla
- vegetable oil for frying
How to cook cottage cheese pancakes with potatoes in a frying pan
First you need to boil the potatoes. To do this, peeled tubers are dipped in boiling, lightly salted water and cooked until soft. Then the water is completely drained, the potatoes are slightly dried and thoroughly mashed. Cool until slightly warm.
Place mashed cottage cheese and mashed potatoes in a bowl.
Pour sugar into a separate bowl and add an egg.
Beat the egg and sugar with a whisk until smooth.Mix cottage cheese with mashed potatoes and pour it here egg mixture.
Pour in flour and add steamed and dried raisins.
They knead very soft dough, the consistency of thick mashed potatoes.
Pour flour onto a table or board. Place small lumps of dough on the flour and roll them in it, giving the products the appearance of plump flatbreads.
Heat in a frying pan sunflower oil and fry cottage cheese pancakes with potatoes, first on one side and then on the other.
So that it doesn’t form on cheesecakes ahead of time. golden brown crust, the heat should be set slightly below medium, and the pan should be covered with a lid.
Place the finished cheesecakes on a paper napkin to drain excess fat.
Cheese pancakes with cottage cheese and potatoes are served hot with sour cream.
Many people like to cook for their family in the morning
syrniki, but often I want to somehow diversify these cheesecakes. And then one morning, while preparing another breakfast, I decided to try adding something new to this dish for myself. There were baked jacket potatoes in the refrigerator, and an idea came to my mind instead of combining cottage cheese with potatoes. My daughter has regular sweets
I don’t like them very much, but I liked these ones with potatoes.
After all, we all know that cottage cheese is good for children. The best thing about cottage cheese is the protein, which is easily digestible, and of course, calcium. But not all children eat it well, so we have to constantly improvise. Cheesecakes with potatoes I think your kids will like it too.
To prepare we will need:
- cottage cheese – 300 grams;
- eggs – 2 pcs.;
- baked jacket potatoes – 3 pcs.;
- carrots – 1 pc.;
- green onions;
- flour 2 tbsp;
- greenery;
- salt and spices;
- vegetable oil for frying
Cheesecakes with potatoes - recipe.
The first thing you need to do is grind the cottage cheese with a blender or through a sieve to remove all the lumps. Choose cottage cheese at your discretion, but it is better to take thick and without liquid, and also select the fat content to suit you.
Peel the potatoes and carrots. It’s better not to use boiled, it’s better baked potato, its structure is not watery. You can simply bake the potatoes in the evening and prepare cheesecakes in the morning, or bake the potatoes in the microwave. Take baked carrots too.
Grate the potatoes and finely chop the carrots with a knife.
Combine all crushed ingredients in one container and mix thoroughly.
Beat the eggs into a fluffy foam.
Add the egg mixture to the curd and vegetable mixture and mix again.
Finely chop the greens and onions and add to the mixed ingredients.
Ingredients:
- cottage cheese (preferably fatty) - 500 g;
- potatoes - 800 g (8 medium potatoes);
- chicken egg - 1-2 pcs.;
- wheat flour - 1 cup;
- vegetable oil - 60 g (4 tbsp);
- salt and spices;
- sour cream - 100 g.
Cooking time - 90 minutes.
Yield of cheesecakes - 35 pieces.
Potato cheesecakes are not much more difficult to prepare than classic curd cheesecakes. But, unlike cottage cheese, they are not a dessert and go well with various spices and hot sauces. Potato and cottage cheese pancakes turn out tasty and quite filling, so they are suitable for both breakfast and lunch.
How to cook cheesecakes with potatoes and cottage cheese
Peel the potatoes and boil them whole, adding about 2 tsp. salt (without slide) per 1 liter of water. After the potatoes are cooked, thoroughly drain the water and mash. Add cottage cheese to the mashed potatoes prepared in this way, add salt and mix everything well, trying not to leave any lumps. Beat in a raw egg (if the egg is small, you can add two), add half a glass of flour and mix everything again. Sometimes starch is added to cheesecakes instead of flour. In this case, this is not recommended, because Potatoes already contain a large amount of starch.
Roll the resulting mass into balls (taking about half a tablespoon of the mass), roll them in flour and flatten them a little, forming cheesecakes. You need to try to keep the balls small, otherwise the cheesecakes won’t cook well.
It is best to fry cheesecakes in a frying pan, frying on each side until golden brown, but you can also bake them in the oven. To prevent the cheesecakes from sticking, they need to be placed in a well-heated frying pan with oil poured into it.
Curd cheese pancakes with potatoes are best served hot, combining them with cold sour cream. Since potato cheesecakes are not sweet, but salty, they can be eaten with any spices that you use for potato dishes. These cheesecakes go very well with curry seasoning, tomatoes and tomato sauce, as well as pickled mushrooms seasoned with vegetable oil, herbs and onions.
The recipe for cheesecakes with potatoes and cottage cheese is ready, bon appetit!
How to prepare a recipe for cheesecakes with potatoes - a complete description of the preparation so that the dish turns out very tasty and original.
Ingredients:
- chicken egg – 1-2 pcs.;
- wheat flour – 1 cup;
- salt and spices;
- sour cream – 100 g.
Yield of cheesecakes – 35 pieces.
Contents [Show]
Cooking time: 30 min.
Total time: 30 min.
- 300 g cottage cheese
- 90 g wheat flour
- 80 g sugar
- 3 pcs. potato
- 1 PC. chicken egg
- 1 handful raisins
- vanilla
- vegetable oil for frying
How to prepare potato cheesecakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Ingredients:
- cottage cheese (preferably fatty) – 500 g;
- potatoes – 800 g (8 medium potatoes);
- chicken egg – 1-2 pcs.;
- wheat flour – 1 cup;
- vegetable oil – 60 g (4 tbsp.);
- salt and spices;
- sour cream – 100 g.
Cooking time – 90 minutes.
Yield of cheesecakes – 35 pieces.
Potato cheesecakes are not much more difficult to prepare than classic curd cheesecakes. But, unlike cottage cheese, they are not a dessert and go well with various spices and hot sauces. Potato and cottage cheese pancakes turn out tasty and quite filling, so they are suitable for both breakfast and lunch.
How to cook cheesecakes with potatoes and cottage cheese
Peel the potatoes and boil them whole, adding about 2 tsp. salt (without slide) per 1 liter of water. After the potatoes are cooked, thoroughly drain the water and mash. Add cottage cheese to the mashed potatoes prepared in this way, add salt and mix everything well, trying not to leave any lumps. Beat in a raw egg (if the egg is small, you can add two), add half a glass of flour and mix everything again. Sometimes starch is added to cheesecakes instead of flour. In this case, this is not recommended, because Potatoes already contain a large amount of starch.
Roll the resulting mass into balls (taking about half a tablespoon of the mass), roll them in flour and flatten them a little, forming cheesecakes. You need to try to keep the balls small, otherwise the cheesecakes won’t cook well.
It is best to fry cheesecakes in a frying pan, frying on each side until golden brown, but you can also bake them in the oven. To prevent the cheesecakes from sticking, they need to be placed in a well-heated frying pan with oil poured into it.
Curd cheese pancakes with potatoes are best served hot, combining them with cold sour cream. Since potato cheesecakes are not sweet, but salty, they can be eaten with any spices that you use for potato dishes. These cheesecakes go very well with curry seasoning, tomatoes and tomato sauce, as well as pickled mushrooms seasoned with vegetable oil, herbs and onions.
The recipe for cheesecakes with potatoes and cottage cheese is ready, bon appetit!
Have a wonderful day or evening everyone! I would like to offer you unusual potato cheesecakes. Of course, they are not sweet, no raisins or vanilla, only potatoes and cottage cheese. They are cooked in the oven, so no extra oil. You can serve them with sour cream. Prepare them for breakfast, but if you don’t have time, they make a great dinner.
The dish turns out very tasty and healthy, my grandchildren are delighted with it, I really hope that you will like it too.
Potato cheese pancakes recipe
Ingredients:
- curd mass – 600 g,
- boiled potatoes – 4 pcs.
- flour – 150 g,
- egg – 2 pcs.
- salt.
Cooking: First, boil the potatoes, peel and grate them on a fine grater. Or we'll put it in a blender.
Instead of cottage cheese, I usually use curd mass.
Mix the mixture with the potatoes, add whisked eggs and a pinch of salt. Flour can be a little more than 150 g or less, it all depends on the curd mass and the size of the eggs.
Mix and make cheesecakes.
We take the mold, line it with baking paper and place our culinary masterpiece. Bake for 30 minutes. Be careful not to burn.
Potato cheesecakes with yoghurt sauce are an excellent solution. But you can prepare any other sauce, it all depends on your taste, even tomato sauce will do, or just serve with sour cream, homemade, of course, which is much tastier and healthier.
Cheese pancakes with potatoes and cottage cheese are good because you don’t need a lot of cottage cheese to prepare them. Part of the cottage cheese replaces mashed potatoes. The taste of cheesecakes is slightly different from the classic ones; they taste of both potatoes and cottage cheese at the same time.
Thanks to mashed potatoes, these cheesecakes turn out much more tender and fluffy than those made from cottage cheese alone. Children like these cheesecakes, even those who don’t like cottage cheese. Therefore, this dish is ideally suited for such picky eaters. And those for whom fried foods are contraindicated can prepare cottage cheese pancakes with potatoes in the oven.
Recipe for cheesecakes with cottage cheese and potatoes
Cooking time: 30 min.
Total time: 30 min.
- 300 g cottage cheese
- 90 g wheat flour
- 80 g sugar
- 3 pcs. potato
- 1 PC. chicken egg
- 1 handful raisins
- vanilla
- vegetable oil for frying
How to cook cottage cheese pancakes with potatoes in a frying pan
First you need to boil the potatoes. To do this, peeled tubers are dipped in boiling, lightly salted water and cooked until soft. Then the water is completely drained, the potatoes are slightly dried and thoroughly mashed. Cool until slightly warm.
Place mashed cottage cheese and mashed potatoes in a bowl.
Pour sugar into a separate bowl and add an egg.
Beat the egg and sugar with a whisk until smooth.
Mix cottage cheese with mashed potatoes and pour in the egg mixture.
Pour in flour and add steamed and dried raisins.
Knead a very soft dough, the consistency of thick mashed potatoes.
Pour flour onto a table or board. Place small lumps of dough on the flour and roll them in it, giving the products the appearance of plump flatbreads.
Heat sunflower oil in a frying pan and fry cottage cheese pancakes with potatoes, first on one side and then on the other.
To prevent the cheesecakes from forming a golden brown crust ahead of time, the heat should be set slightly below medium and the pan should be covered with a lid.
Place the finished cheesecakes on a paper napkin to drain excess fat.
Cheese pancakes with cottage cheese and potatoes are served hot with sour cream.
Many people like to cook for their family in the morning
syrniki, but often I want to somehow diversify these cheesecakes. And then one morning, while preparing another breakfast, I decided to try adding something new to this dish for myself. There were baked jacket potatoes in the refrigerator, and an idea came to my mind instead of combining cottage cheese with potatoes. My daughter has regular sweets
I don’t like them very much, but I liked these ones with potatoes.
After all, we all know that cottage cheese is good for children. The best thing about cottage cheese is the protein, which is easily digestible, and of course, calcium. But not all children eat it well, so we have to constantly improvise. Cheesecakes with potatoes I think your kids will like it too.
To prepare we will need:
- cottage cheese – 300 grams;
- eggs – 2 pcs.;
- baked jacket potatoes – 3 pcs.;
- carrots – 1 pc.;
- green onions;
- flour 2 tbsp;
- greenery;
- salt and spices;
- vegetable oil for frying
Cheesecakes with potatoes - recipe.
The first thing you need to do is grind the cottage cheese with a blender or through a sieve to remove all the lumps. Choose cottage cheese at your discretion, but it is better to take thick and without liquid, and also select the fat content to suit you.
Peel the potatoes and carrots. It is better not to use boiled potatoes; baked potatoes are better, their texture is not watery. You can simply bake the potatoes in the evening and prepare cheesecakes in the morning, or bake the potatoes in the microwave. Take baked carrots too.
Grate the potatoes and finely chop the carrots with a knife.
Combine all crushed ingredients in one container and mix thoroughly.
Beat the eggs into a fluffy foam.
Add the egg mixture to the curd and vegetable mixture and mix again.
Finely chop the greens and onions and add to the mixed ingredients.
Add salt to taste and spices.
To ensure that our cheesecakes stick well, add a couple of tablespoons of flour.
Now, with wet hands, we form the cheesecakes. Make them medium-sized so that the cheesecakes are well-fried inside.
I advise you to make all the cheesecakes at once and place them on a cutting board so that you don’t have to be distracted when frying.
Pour a little into a well-heated frying pan vegetable oil, and lay out our cheesecakes.
Fry on both sides until golden brown, a couple of minutes on each side.
place on a napkin or paper towel to cut off excess fat.
The inside of the fried cheesecake will have a tender and juicy consistency.
Serve
potato cheesecakes well warm, the sauce can be any of your choice. This time I have sour cream and ketchup. It will be fragrant and tasty, believe me! Bon appetit. You can also cook
mini cheesecakes in the microwave
Fluffy milk pancakes without yeast recipe
Cheese pancakes with potatoes and cottage cheese are good because you don’t need a lot of cottage cheese to prepare them. Part of the cottage cheese replaces mashed potatoes. The taste of cheesecakes is slightly different from the classic ones; they taste of both potatoes and cottage cheese at the same time.
Thanks to mashed potatoes, these cheesecakes turn out much more tender and fluffy than those made from cottage cheese alone. Children like these cheesecakes, even those who don’t like cottage cheese. Therefore, this dish is ideally suited for such picky eaters. And those for whom fried foods are contraindicated can prepare cottage cheese pancakes with potatoes in the oven.
Recipe for cheesecakes with cottage cheese and potatoes
Dish: Baking
Cooking time: 30 min.
Total time: 30 min.
Ingredients
- 300 g cottage cheese
- 90 g wheat flour
- 80 g sugar
- 3 pcs. potato
- 1 PC. chicken egg
- 1 handful raisins
- vanilla
- vegetable oil for frying
Step-by-step recipe with photos
How to cook cottage cheese pancakes with potatoes in a frying pan
First you need to boil the potatoes. To do this, peeled tubers are dipped in boiling, lightly salted water and cooked until soft. Then the water is completely drained, the potatoes are slightly dried and thoroughly mashed. Cool until slightly warm.
Place mashed cottage cheese and mashed potatoes in a bowl.
Pour sugar into a separate bowl and add an egg.
Beat the egg and sugar with a whisk until smooth.
Mix cottage cheese with mashed potatoes and pour in the egg mixture.
Pour in flour and add steamed and dried raisins.
Knead a very soft dough, the consistency of thick mashed potatoes.
Pour flour onto a table or board. Place small lumps of dough on the flour and roll them in it, giving the products the appearance of plump flatbreads.
Heat sunflower oil in a frying pan and fry cottage cheese pancakes with potatoes, first on one side and then on the other.
To prevent the cheesecakes from forming a golden brown crust ahead of time, the heat should be set slightly below medium and the pan should be covered with a lid.
Place the finished cheesecakes on a paper napkin to drain excess fat.
Cheese pancakes with cottage cheese and potatoes are served hot with sour cream.
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