Salty chessecakes for breakfast: what to do with cottage cheese so that they don't fall apart during frying

If you're already tired of sweet cheesecakes, but the tradition of having them for breakfast is still alive and well, you can make a salty version of them. It is especially popular in the summer, when there are plenty of fresh herbs.

A recipe for delicious salty cheesecakes for breakfast was posted on his Instagram page by popular Ukrainian chef Volodymyr Yaroslavskyi. He also shared one secret: cottage cheese should be squeezed out well through a towel or cheesecloth – there is always excess moisture, which can cause the cheesecakes to fall apart during frying.

Ingredients:

• 300 g of cottage cheese
• 1 egg
• 100 g of parsley
• 100 g of spinach
• Salt
• Fresh thyme
• 35 g of oat flour
• Oil for frying.

Method of preparation:

1. Wash the parsley and spinach well, remove the trunks – large stems, and pour boiling water over the greens, immediately pour them onto a sieve, let them cool, and squeeze them well.

2. Blanch the greens again to remove excess moisture. By the way, you can use regular dill instead of spinach.

3. Grind the greens well with the egg in a blender.

4. Mix all the ingredients in a bowl – cottage cheese, salt, and herbs with egg, and oat flour.

5. Form balls and use oatmeal to make cheesecakes.

6. Fry them on each side until golden brown, cover with a lid and fry them again on each side.

The cheesecakes are extremely juicy, with a crispy crust. They are also delicious with salmon and sour cream.