Cottage cheese pancakes with carrots

4 servings

30 minutes

Cottage cheese pancakes with carrots are tender and aromatic cakes that perfectly combine the sweet taste of carrots and the softness of cottage cheese. This recipe comes from Russian cuisine, where vegetables are often used in baking to add juiciness and unusual flavor. The carrots in this dish are stewed until soft and then mixed with cottage cheese, flour, egg, and sugar to form a delicate dough. Fried until golden brown, the pancakes become wonderfully crispy on the outside and soft on the inside. They are great for breakfast or a light dessert, especially when served with sour cream or jam. This simple yet exquisite recipe allows you to enjoy the harmony of flavors and tenderness of traditional Russian cuisine.

Energy value per serving

• Calories: 331.2
• Proteins: 18.2g
• Fats: 14.7g
• Carbohydrates: 32.1g

Ingredients

• Cottage cheese: 300 g
• Sugar: 2 tbsp
• Carrot: 500 g
• Wheat flour: 0.5 glass
• Chicken egg: 1 pc
• Vegetable oil: 2 tbsp

Cooking steps

1. Wash the carrots, peel them, slice them thinly, place them in a pot, add 1/4 cup of water, and 1/2 tablespoon of oil. Then, cover the pot and put the carrots on the heat, watching to prevent burning. If all the water evaporates and the carrots are still hard, add 1-2 tablespoons of water so that by the time the carrots are ready, all the water has evaporated.

   Required ingredients:

   • Carrot: 500 g
   • Vegetable oil: 2 tablespoons

2. Grate the cooked carrots through a fine sieve, mix with the mashed cottage cheese, add 1/2 cup of flour or semolina, a raw egg, sugar, salt, and mix everything. Divide the dough into pieces and shape into flatbreads.

   Required ingredients:

   • Carrot: 500 g
   • Cottage cheese: 300 g
   • Wheat flour: 0.5 glass
   • Chicken egg: 1 piece
   • Sugar: 2 tablespoons

3. Fry until golden brown.

   Required ingredients:

   • Vegetable oil: 2 tablespoons