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Carrot cheesecakes
1 serving
wash the carrots, peel, slice thinly, fold into a saucepan, add some water, oil and empty. wipe the stuffed carrots through a sieve. heat the resulting mash, pour semolina into it and cook for 5 - 10 minutes over a low heat, stirring with fun. then chill the puree, mix with the strained cottage cheese, eggs, add salt, flour. cut the resulting mass into cheesecakes, plan in flour and fry. serve hot with sour cream.
wash the carrots, peel, slice thinly, fold into a saucepan, add some water, oil and empty. wipe the stuffed carrots through a sieve. heat the resulting mash, pour semolina into it and cook for 5 - 10 minutes over a low heat, stirring with fun. then chill the puree, mix with the strained cottage cheese, eggs, add salt, flour. cut the resulting mass into cheesecakes, plan in flour and fry. serve hot with sour cream.
cottage cheese - 500 g, carrots - 2 pcs., butter - 2-3 tbsp. spoons, semolina - 1 tbsp. spoon, eggs - 1 pc., sugar - 2-3 tbsp. spoons, flour - 0.5 cups, sour cream - 0.5 cups, salt to taste
