Cottage Cheese Patties

Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6

  • 1 pound cottage cheese or quark
  • 1 T lemon juice
  • 2 T sour cream
  • 2 eggs, well beaten
  • ½ t grated lemon rind
  • 3 T almond flour

Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.

Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.

Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.

Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.

Fry in fat on both sides until golden brown. Serve with sour cream and honey.

Recipe by E. H. Eberhardt

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