Cheese pancakes with cottage cheese and mashed potatoes. Potato cheesecakes recipe

Calories: Not specified
Cooking time: Not indicated

Disposal problem small portions mashed potatoes, buckwheat, a package of cottage cheese, sour cream, pieces of cheese or sausage are familiar to every housewife. The leftover food from dinner or breakfast is stored in the refrigerator, and sometimes it never gets its turn and is thrown away. The easiest way to get rid of such stocks is to use sausage and cheese in hot sandwiches, make a casserole from cereals, and make cheesecakes from cottage cheese. Not necessarily sweet. With the addition of mashed potatoes they also turn out delicious cheesecakes, very reminiscent cottage cheese pies with potato. I remember these from childhood, I recently learned how to cook them.
To prevent the cheesecakes from falling apart when frying, you need to add flour to them. Any, your choice. WITH oatmeal it will not be as high in calories as with wheat, and as for the breading, it is better to make it from corn flour, it gives a very appetizing golden-yellow crust. The same flour can be used in cheese pancakes with potatoes, cottage cheese and herbs, add the recipe in a frying pan. Best sauce To unsweetened cheesecakes– from sour cream mixed with grated garlic and dill.

Ingredients:

- cottage cheese – 180 gr.;
- potatoes – 5 medium tubers (the size of an apple);
- egg – 1 pc.;
- corn flour – 2 tbsp. l. for cheesecakes + for breading;
- dill - a small bunch;
- salt - to taste;
- garlic – 3 cloves;
- sour cream – 150 gr.;
- ground black pepper – 2-3 pinches (optional);
- vegetable oil – 3-4 tbsp. l.

How to cook with photos step by step

If you don’t have ready-made mashed potatoes, then first peel the potatoes and boil them until tender. Mash the hot potatoes into a puree using a masher, without adding liquid. Let cool a little so that the puree is not scalding hot.

Place the cottage cheese in a bowl and mash with a masher. There is no need to knead soft, pasty cottage cheese; just break it into pieces.

Mix cottage cheese with mashed potatoes. We need not just to mix the products, but to make a homogeneous potato-curd mass, so we will need a masher.

Beat in one egg and add salt to taste. Using a masher we knead everything again. You can't even imagine how delicious they turn out.

Pour it in cornmeal or add wheat, oatmeal (can be ground cereals add). You may need a little more flour, depending on the consistency of the cottage cheese and mashed potatoes. If you prepared the puree not very steep, then, most likely, the mass for the cheesecakes will not be as viscous and dense as in the photo. In this case, add more flour.

Mix everything thoroughly, distributing the flour evenly. Finely chop a few sprigs of dill and add to the cottage cheese and potatoes. Season with black ground pepper(this is an optional ingredient, add as desired).

Place one or two tablespoons of flour on a cutting board or in a shallow plate. We take about a tablespoon of cottage cheese and potato mixture. Place on flour and roll into a bun, breading it on all sides. Then we lightly press down, form a tall round cake or make cheesecakes of a different shape.

Pour vegetable oil into a frying pan with sides. Heat over medium heat. Lay out the cheesecakes in portions, leaving space between the flatbreads so that the oil gets on them from all sides. Fry for about five minutes until the bottom turns out golden brown crust. I also like these.

Lifting the flatbreads with a spatula, turn them over, brown them on the other side, and cook until full readiness. Total time fry for about ten minutes, medium heat, so that the bottom does not burn, but the inside has time to steam.

While keeping an eye on the cheesecakes, let's make a sour cream sauce for them. TO thick sour cream add chopped dill, grated garlic, add a little salt. Mix everything and put it in the refrigerator. You simply must know.

Ruddy, delicious cheesecakes with potatoes, cottage cheese and herbs, place the recipe in a frying pan on a plate and serve with sour cream sauce And fresh vegetables. Bon appetit!

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.

The yield of cheesecakes is 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 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.

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’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!

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.

Print

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.

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.

The yield of cheesecakes is 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

Beat the egg and sugar with a whisk until smooth.

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.

The yield of cheesecakes is 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