An unusual combination. Preparing quickly. "Yesterday's" buckwheat never disappears with us)) And you can use any cottage cheese here.
I recently told you WHAT I cook from buckwheat. For us, this is not just a mess. And soups, and casseroles, and salads, and cutlets, and bread, and desserts, and fillings - I cook a variety of dishes from buckwheat. Here are 5 interesting buckwheat recipes (if you missed them - look, you will definitely like them):
Today I will make a simple buckwheat dessert. Moreover, buckwheat can be used the one left over from dinner.
If I still have cottage cheese, I freeze it, and then use it in fillings or make cheese cakes from it. So, even this "forgotten" cottage cheese in the freezer is perfect for this dish.
How to cook:
Curd should be free of large lumps. It is better to pre-grind it through a sieve, pass through a meat grinder or grind in a blender.
I combine buckwheat and cottage cheese in a bowl.
I add a little sugar and salt, an egg and a spoonful of flour. I'm mixing it all up. You should get a mass from which you can easily mold cheesecakes-cutlets.
If suddenly the mass does not stick, add another spoonful of flour.
With wet hands, I form round cheesecakes-cutlets. I roll them in flour.
And fry in oil on both sides. It is better to use ghee butter (it tastes better). But, of course, I sometimes cook on ordinary vegetable too.
I spread the prepared cheese cakes on a paper towel to remove excess oil. And that's it! You can serve!
Ingredients:
• Buckwheat (ready-made) - 1 glass
• Cottage cheese - 120 g
• Egg - 1 pc.
• Sugar - 1.5 tsp.
• Salt - 1/3 tsp.
• Flour -1-2 tbsp. (+ for breading)
Milk with sour cream - it's the tastiest! But in this recipe, you can replace sugar with your favorite spices and you get not a dessert, but a zukuska.
Delicious too!
See my similar recipes by tag:
#kitchen inside out of cereals
#kitchen inside out for tea