Cottage cheese pancakes without eggs

Are you ready to treat yourself to cottage cheese, but there are no eggs in the fridge? There is no reason for sadness. Making cheesecakes without eggs from cottage cheese does not mean that they will fall apart and lose their delicious fluffiness. It doesn’t matter whether they are made from homemade or store-bought low-fat cottage cheese, the cottage cheese cakes will turn out fluffy, airy, and incredibly tasty. In addition to the classic recipe, there are cooking options with semolina and banana.

Many people try to make the dish without flour in order to make the cheesecakes completely dietary and suitable for proper nutrition. All proposed recipes will be appreciated by people who are vegetarians and who refuse eggs.

Classic cottage cheese pancakes without eggs in a frying pan

If desired, you can add raisins, apples, and sprinkle a little cinnamon into the dough. Based on this recipe, I often fry cheesecakes with chocolate inside . Don't know how? Go to another page of the site.

Take:

Cottage cheese – 400 gr.
Flour – 1-3 tablespoons depending on the moisture content of the product.
Granulated sugar - a large spoon.
Salt - a third of a teaspoon.
Oil for frying.

Recipe with photos step by step

Pour the cottage cheese into a bowl, knead it so that the grains of the granular mass disappear. Personally, I like some of the grains to remain, so I don’t try too hard - it’s a matter of taste.

Immediately add salt and sugar. You can add more sugar to suit your taste. But keep in mind that you will then have to add more flour. And this affects the tenderness of the cheesecakes.

Add flour to the dough, continue kneading the contents until you get a homogeneous thick mass. The amount of flour is very arbitrary, since it depends on the moisture content of the cottage cheese (the wetter the structure, the more it will take).

First, mix with a spoon in a bowl, then transfer the mixture to a floured work surface. Continue working with your hands, gradually making a dough ball first, then rolling it out into a long, thick sausage. Diameter approximately 5-6 cm.

Cut the rope into pieces and shape them into a pancake.

Make a breading from flour.

Fry in oil, heating it thoroughly. Don't miss the moment when you need to turn the cakes over, otherwise they will burn, as in the photo above.

Cooking recipes:

The resulting cheesecakes are plump, dense, neat - they don’t even think about falling apart. You can fry cheesecakes without eggs with flour or with semolina, whichever comes to hand first - both are very tasty.

Curd cheese pancakes without eggs

Ingredients:

Cottage cheese 400 g;
Salt to taste;
Sugar 1 teaspoon;
Flour 3 tablespoons;
Vegetable oil 4 tablespoons.

Cooking method:

Mix cottage cheese, salt, sugar and flour. The dough should not stick to your hands. Roll the curd dough into a sausage and cut into even circles. Roll each cheesecake in flour and level off.

Pour oil into a frying pan and heat well. Then lay out the cheesecakes, cover with a lid and fry on both sides until browned. Place on a plate, pour over condensed milk or any jam.

Cheesecakes without eggs with garlic

Ingredients:

Puff pastry (yeast or unleavened);
smoked sausage cheese;
garlic to taste (3-4 heads).

Cooking method:

Roll out the dough, divide it into 6 equal parts. Grate the cheese and garlic on a fine grater (mix). Place the filling and cut pieces of dough, form triangles. Place in the oven until done!

Curd cheesecakes baked in cream

Ingredients:

Cheesecakes according to your favorite recipe
Cream 33%
Sugar

Cooking method:

Fry the cheesecakes and place them in a mold so that the cheesecakes “stand”. Pour cream over the cheesecakes and sprinkle with sugar. Place in the oven to bake for 15-20 minutes. Ready!

Sweet cheesecakes without eggs with raisins

Ingredients:

400 g cottage cheese;
1 tablespoon sugar;
A pinch of salt;
A pinch of vanillin or vanilla sugar in a bag;
50–100 g raisins or dried apricots;
Refined vegetable oil.

Cooking method:

Knead the curd in a bowl with your hands. Add sugar and vanilla, salt, mix. We do not add all the flour at once, but gradually, since, depending on the moisture content of the cottage cheese, you may need from 100 to 150 g of flour. You don’t need to add a lot so that the curd dough doesn’t turn out too hard: when you can form a lump that practically doesn’t stick to your hands, add enough.

Along with the last portion of flour, add washed and dried raisins. Knead the dough well with your hands. Divide the curd mass into pieces and, wetting your hands in water, roll into balls. Press each ball and roll in flour.

Meanwhile, the pan is heating up well. You need to place the cheesecakes in a hot frying pan so that the crust immediately sets on them, and then you can reduce the heat so that the middle is fried.

First, over medium-high heat for a minute, then cover with a lid and another 2-3 minutes over low-medium heat until the bottom side becomes golden brown. Turning the cheesecakes over with a fork, fry without a lid, on the other side, until golden or brown. Transfer to a plate and let cool slightly. Serve with sour cream, honey or jam!

Fluffy cheesecakes without eggs

Ingredients:

cottage cheese from 5 to 17% fat (two packs of 180 g each);
a pinch of salt;
sugar 1–2 tsp;
flour 1 tbsp. l.;
flour for dredging;
vegetable oil for frying.

Cooking method:

Add a pinch of salt, sugar to the cottage cheese (you shouldn’t put a lot, otherwise the cheesecakes will become soggy from the syrup, require more flour, as a result, they will be hard and tasteless and will burn) and 1 tbsp. l. flour. Stir well. The cottage cheese should not stick to your hands.

To ensure that the cheesecakes are the same size, roll a thick sausage from cottage cheese and cut it into pucks. Lightly roll each puck in flour and level off. Add enough oil to the frying pan, heat it high, add cheesecakes, reduce heat (3.5 out of 9) for electric. Some people do better if the cheesecakes are not covered with a lid.

Do not touch them, do not move them, do not disturb them until the bottom is browned. Turn over and cook again, covered or uncovered, until done. You can add any filling to the cottage cheese to suit your taste: raisins, banana, apple, dried apricots.

Quick cheesecakes without eggs

Ingredients:

cottage cheese 9% 400 g;
flour 1 tbsp. l.;
sugar 1 tsp;
salt 1 pinch.

Cooking method:

Mix cottage cheese, salt, granulated sugar and wheat flour. The mass should not stick to your hands. Roll into a “sausage”, roll in wheat flour, cut, roll each cheesecake in flour. Heat the oil, add cheesecakes, fry covered, on both sides. Place the cheesecakes on a plate and serve.

Cheesecake without eggs in a frying pan

Ingredients:

360 grams of dry cottage cheese;
2 tbsp. l. flour or semolina;
2 tsp. Sahara;
a pinch of salt;
vegetable oil for frying.

Cooking method:

Add sugar, salt and 1 (One) tablespoon of flour (semolina) to the cottage cheese. We try to mix all the components well with each other.

Now roll the resulting curd mass into fairly thick sausages. It sticks a little to your hands, but not fatally. We cut each sausage into pucks. Now we use the second spoon of flour or semolina in order to roll our preparations for cheesecakes without eggs in it.

Heat the vegetable oil in a frying pan, lay out the cheesecakes, cover with a lid and fry over low heat on one side until the bottom is browned.

Ingredients:

salt 2 pinches;
sugar 5 g;
flour 30 g;
cottage cheese 0.2 kg;
corn flour 30 g.

Cooking method:

Pour the cottage cheese into a sieve and rub with a spatula or spoon. Add flour, salt, sugar and mix everything thoroughly. Roll the resulting mass into a sausage and cut into portions. Dredge each slice of cottage cheese in cornmeal on all sides.

Cover the baking dish or baking sheet with a sheet of paper. Lay out the cheesecakes and bake them for fifteen minutes at 180 degrees.

Tip: To prevent the products from spreading on a hot baking sheet, you can place them in paper muffin capsules.

Cheesecakes without eggs in 10 minutes

Ingredients:

Cottage cheese up to 17% fat - 2 packs of 180 g each;
Sugar - 1–2 tsp;
Flour - 1 tbsp. l.;
Flour - for dredging;
Salt - a pinch.

Cooking method:

First you need to add a pinch of salt, sugar to the cottage cheese (you shouldn’t put a lot, otherwise the cheesecakes will become soggy from the syrup, require more flour, as a result, they will be hard and tasteless and burn) and 1 tablespoon of flour. Then stir it all well. The cottage cheese should not stick to your hands.

To ensure that the cheesecakes are the same size, you can roll up a thick sausage from cottage cheese and cut it into pucks. Lightly roll each puck in flour and level off. Add enough oil to the frying pan, heat it up high, add cheesecakes, cover with a lid, reduce heat.

Do not touch them, do not move them, do not disturb them until the bottom is browned. Then turn over and fry again, covered, until done. You can add any filling to the cottage cheese to your taste: raisins, banana, apple, dried apricots.

Cheesecakes without eggs with condensed milk

Cottage cheese - 500 g;
Semolina - 6–8 tbsp. l.;
Sugar - 2-3 tbsp. l.;

For filling:

Boiled condensed milk;
Flour (for breading);
Vegetable oil (for frying).

Cooking method:

Knead the curd mass thoroughly. It will turn out soft and slightly sticky to your hands. You shouldn’t stuff the curd mass with flour, otherwise we will end up with hard cheesecakes, but we want to get an airy delicacy.

Form a cake from the curd mass, place 1 teaspoon of boiled condensed milk in the middle of the cake. Carefully gather the curd mass around the filling in the form of a bag, and then form a round cheesecake. Roll cheesecakes in flour.

Form a cheesecake. Pour a little vegetable oil into the frying pan. Place the resulting cheesecakes in a frying pan. Fry the cheesecakes. Fry cheesecakes with boiled condensed milk on both sides until golden brown. Serve the cheesecakes piping hot. Such cheesecakes do not require the addition of sour cream.

How to make cheesecakes with banana, but without eggs

Various berries and fruits are often used as a dough filler and cheesecake preparations.
Try making a dessert with bananas for children; little ones with a sweet tooth will be happy, especially those who do not welcome dishes made from cottage cheese. We take:

Curd mass – 400 gr.
Bananas – 2 pcs.
Sugar – 2 small spoons.
Flour – 150 g, plus a couple of spoons for dredging.
Salt, butter, vanilla.

Preparation:

Place the cottage cheese and bulk ingredients in a bowl, and grind the mixture.
Add the flour product and knead the dough.
Peel, then cut the fruit into small pieces and add to the dough.
Pinch off a piece of dough and roll into a ball. Make a cheesecake out of it. Continue until you run out of dough.
Turn on the heat and heat the oil in a frying pan. Fry the preparations over low heat.
Turn over and finish frying. To reduce the number of calories in a dish, place the finished products on a paper napkin. After a few minutes, when excess oil has drained, transfer to a plate.

In the oven with banana added

Cottage cheese baked in the oven is suitable as a breakfast even for those people who adhere to the principles of proper nutrition and do not eat fatty foods and animal products.

For preparation you will need:

medium-sized banana - 1 pc.;
grain cottage cheese – 250 g;
flour (corn, oatmeal, chickpeas) – 50 g;
lemon juice – ¼ tsp;
raisins – 30 g;
sour cream for greasing - 1 tbsp. l.;
vanillin or cinnamon - a pinch.

Step-by-step instruction:

Peel the banana, mash it thoroughly in a food processor or with a fork, add lemon juice to protect it from discoloration.
Rinse the raisins, pour boiling water over them, leave for a few minutes, drain the liquid, and dry on a towel.
Puree the cottage cheese in a blender.
Combine chopped banana, flour, raisins and cottage cheese, cinnamon or vanillin.
Make cheesecakes.
Spray a baking sheet with oil. Place curds on it.
To prevent the cheesecakes from drying out in the oven during cooking, grease them with sour cream.
Bake for half an hour at 180 degrees.

Recipe for cottage cheese pancakes without eggs with semolina

Replacing flour with semolina has long become a classic for making delicious cheesecakes. The flatbreads do not fall apart and acquire a crispy crust.

You will need:

Cottage cheese – 500 gr.
Sugar – ½ cup.
Semolina – 130 gr.
Vanilla, cinnamon, salt - a pinch each.
Oil for frying.

How to cook:

Grind cottage cheese with sugar and salt in a bowl. To obtain a more delicate structure, grind the product through a sieve.
Add semolina and aromatic fillings, mix the mixture again. Pause for 15 minutes to allow the cereal to swell.
Roll the dough ball into a long thick rope. Cut into pucks or balls and trim the sides.
Dip in flour, place in well-heated oil in a frying pan.
Fry over moderate heat. I don’t recommend cooking at high power, otherwise the cheesecakes inside will remain raw. Serve with sour cream, jam, sprinkled with sugar.

Tip: Make an extra batch of cheesecakes right away, then freeze them in the freezer. Next time all you have to do is take it out and quickly fry it.

Recipe 2. Downy cheesecakes without eggs.

Downy cheesecakes are named so for a reason. Prepared in this way, they turn out unusually tender, airy and soft.

Ingredients for 16-18 pieces:

500 grams of cottage cheese;
5 tablespoons of sugar;
1 level teaspoon of salt;
1 level teaspoon of soda;
2 cups flour + flour or starch for coating cheesecakes;
100 - 150 grams of sour cream;
vegetable oil for frying.

How to cook:

1. Rub the cottage cheese through a sieve, add soda, salt and sugar, mix everything well.

2. Then gradually add flour and knead the dough.

3. Make small cheesecakes from the dough and roll them in flour or starch, then fry in a small amount of vegetable oil on one (!) side.

4. Place the cheesecakes, fried side down, first on a paper napkin to remove excess oil, then onto a baking sheet.

5. Grease each cheesecake on top with sour cream and bake in an oven preheated to 180 degrees for 15 minutes.

6. When the cheesecakes are sufficiently browned, remove them from the oven and cool. They can be served warm or cold, either way they are delicious.

That's all! Our downy cheesecakes are ready. Bon appetit!

Cheesecakes with rice flour - recipe without eggs

People who follow PP (proper nutrition) sometimes refuse products containing gluten, replacing wheat flour with a rice analogue. I offer a good recipe to help solve the problem.

Take:

Cottage cheese – 400 gr.
Rice flour - 4 tablespoons, plus 2 for adding.
Sour cream – 4 large spoons.
Sugar - to taste.
Oil.

How to cook:

For dietary nutrition, take low-fat cottage cheese. Combine it with sweetener and mix.
Add sour cream, stir again.
Add most of the rice flour. Make a homogeneous dough.
Roll in the remaining flour, fry on both sides.

STRAWBERRY CHEESE CAKE WITHOUT COOKING COOK

In this video, a cheesecake is made from cottage cheese with strawberries, but in fact, you can use any berries: blueberries, raspberries, peaches, etc. The recipe, without eggs or gelatin, is completely vegetarian. In the video, Chanterelle bakes the crust, but you can use cookies for the base. Be sure to watch the video - there are a couple of secrets on how to whip cream correctly.

To make no-bake strawberry cheesecake we will need:

Base: 50g sugar, 100g butter, 150g flour, pinch of salt, 1 tbsp water.

Mix all ingredients and knead the dough. Place it in a thin layer on the bottom of the mold, make a small side, and prick with a fork in several places. Bake at 200 degrees for 15-20 minutes.

Filling: about 1 kg of cottage cheese, about 1 kg of strawberries, sugar to taste, 2-3 tbsp. with a heap of agar-agar, 250g milk, 200g cream 35% fat as desired.

Beat some of the strawberries with cottage cheese and sugar in a blender.

Stir agar-agar in milk and let it swell for 5-10 minutes. Put the milk on the fire, stirring constantly, bring to a boil, do not boil. Pour milk with agar-agar into the curd mass, whisking constantly with a blender.

If you use cream, beat it separately to soft peaks and gradually fold it into the curd and strawberry mixture.

Place some of the whole berries on the cooled base, having previously greased the sides of the mold with oil or lined it with baking paper. Pour the curd and cream mixture over the berries. Place in the refrigerator to harden. Decorate the top to your taste.

Delicious cheesecakes in the oven without eggs

Required:

Cottage cheese – 300 gr.
Flour – 100 gr. + a little for breading.
Granulated sugar – 3 tablespoons.
Baking powder - ½ small spoon.
Sunflower oil, a pinch of salt.

Step by step recipe:

Combine dry ingredients except flour in a bowl. Rub thoroughly.
Enter the flour product. Continue kneading the dough. The finished mass does not stick to your palms, it becomes thick and elastic.
Transfer the dough to a work surface and roll into a sausage. Divide into round pieces, give the traditional shape of cheesecakes.
Sprinkle the mold with a small amount of oil and place the cheesecake blanks on the bottom.
Place in an oven preheated to 180°C.
Bake for 10 minutes. When serving, sprinkle with powdered sugar, offer yogurt, sour cream, or any sweet sauce.

Forming and frying products in a frying pan

How should you form cheesecakes without eggs? The recipe for this dessert requires the use of a large board. The “rested” dough is placed on it, and then kneaded again and rolled into a thick sausage. After cutting the product into circles 1.5 centimeters thick, they are given a more rounded shape and begin frying.

Where should you fry cottage cheese pancakes without eggs? The recipe for this delicacy recommends using a cast iron frying pan. A sufficient amount of vegetable oil (about ½ cup) is poured into it, and then all the semi-finished products are laid out one by one.

After the bottom side of the cheesecakes turns red, they are turned over with a fork and fried for the same amount of time.

As soon as the products are ready, they are taken out, and a new batch of semi-finished products is placed in the frying pan. They are fried exactly the same way.

Some tips

If the curd mass is too liquid, add a little starch rather than flour, which many people do. The wheat product will make the tortillas tough.

Do not add a lot of sugar, it will liquefy the curd. If you like sweet desserts, it’s better to sprinkle the finished cakes with powder.
Many people don't like sweet cheesecakes. In this case, I recommend adding mushrooms, boiled potatoes, and sausages.
For sweet fillings, you can use any berries – raspberries, cherries. Fruits are an excellent filler - bananas, apples, prunes, pears.

Video with a detailed recipe for fluffy cheesecakes without adding butter and eggs for children. bake pancakes without them is described on another page, go there. May it always be tasty and healthy for you!

Useful tips

You can first grind the cottage cheese through a sieve. It will become more uniform and airy;
If the curd mixture is liquid, then you can add a little starch to it. If you put too much flour in there, the cheesecakes will turn out too hard;
It is not advisable to add too much granulated sugar to the dough, otherwise the cottage cheese will become soggy. It is best to sprinkle the finished cheesecakes with powdered sugar after cooking;
Cottage cheese can also be made with various fillings - raisins, nuts, dried apricots, prunes, apples, pears, bananas, cherries, raspberries, strawberries and many other fruits;
If cheesecakes are made salty without sugar, then sausage, boiled potatoes, and mushrooms can be added to the dough;
Ready-made curds can be served with tea, coffee and various juices. In addition to them you need to serve sour cream, jam, yogurt, honey, condensed milk.

Cheesecakes without eggs are a light and simple delicacy that will be an excellent option for breakfast.
They turn out very tasty and airy. And it is not at all necessary to use chicken eggs for the dough. In addition, cottage cheese, which is unloved by many, will be simply excellent in this treat!

So, once again about cheesecakes, now in video:

What to add instead of eggs to minced meat

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Eggs are added to the minced meat to bind the components so that the cutlets or meatballs do not fall apart during frying. You can do without eggs by adding:

- 1 tbsp. l. wheat flour;
- 1 tbsp. l. mashed potatoes;
- 1 raw grated potato;
- 1 slice of white loaf, soaked in milk;
- 1 tbsp. l. corn or potato starch;
- 1 tbsp. l. bean flour;
- 1 tbsp. l. chopped oatmeal;
- 2 tbsp. l. boiled rice;
- 2 tbsp. l. grated hard cheese.

Now that you know how to replace eggs in various recipes, their absence will not force you to give up preparing your favorite dish.

What to use in salads, baked goods and cutlets instead of eggs

How to replace eggs in cutlets and casseroles?

The strongest cutlets are obtained by adding rice. When frying, let the cutlet brown well and only then turn it over. This rule applies to any cutlets - rice, vegetables, and legumes.

Flour - 3 tbsp.
instead of 1 egg, add zucchini or other juicy vegetables to cutlets so that the cutlet holds its shape. In addition to the usual wheat flour, chickpea or soy flour are perfect. If the vegetable mince turns out to be very watery, add a spoon or two of starch (corn or potato).
Lentils, beans or other legumes - about 60 g instead of 1 egg
Boil any legumes until fully or half cooked. Cook the beans until fully cooked; raw beans are dangerous for the body! Great for cutlets made from buckwheat, rice or other cereals. Legumes are good in cutlets and as an independent ingredient.
Semolina - 3 tbsp.
instead of 1 egg Often used in vegetable cutlets, such as beet cutlets.
Raw potatoes - 1 medium potato instead of 1 egg
Grate a medium potato and add to the minced meat.
Mashed potatoes - about 60 g instead of 1 egg
If you have some mashed potatoes left, add it to future cutlets. If necessary, mix the puree with a little water.
Oatmeal - 1 tbsp.
instead of 1 egg Oatmeal will work great in cutlets, as well as in baked goods. Fill them with warm water for 15 minutes and add to the minced meat.
Rice - 4 tbsp.
instead of 1 egg Boiled rice holds any cutlets perfectly. Especially round grain. Just add more water when cooking it - 2.5 parts or even 3 if you use fluffy rice. Don't overcook it! Rice turned into paste is completely tasteless and will not bring any benefit. It is better not to use brown rice as a binder in cutlets.

Why are eggs in baked goods and cutlets?

Today there are excellent plant-based egg substitutes that are not inferior to them not only in taste, but also in appearance. Unfortunately, such vegan eggs are almost never represented in Russia and are distributed mainly only throughout Europe and the USA. But there is no need to come up with a replacement; for baked goods, casseroles, cutlets and even salads, there are already many replacement options using simple (or not so simple) ingredients.

In baking and frying cutlets (and cheesecakes), there are only four options in which eggs are used. We'll look at them all.

Binding Ingredients
As eggs heat up during preparation, they hold the ingredients together. The binding effect is necessary when making pies and cakes, cheesecakes and even cutlets.
Fluffy dough
Beating eggs helps baked goods not to fall and keeps the dough fluffy and airy (for example, sponge cake).
Moist Baking
Eggs in moist baking add fluffiness to the batter while still maintaining a moist effect (like the runny chocolate filling in a brownie).
Golden crust
Pies or other dough products are often brushed with eggs before going into the oven to get a golden brown crust.

Forming and frying cheesecakes on the stove

Cottage cheese pancakes without eggs, the recipe for which we are considering, turn out to be quite satisfying. After the dough reaches the desired consistency, it is kneaded again and rolled into a sausage.

As in the previous recipe, the product is cut into circles and given a more rounded shape. Next, they are placed one by one in a hot frying pan with vegetable oil and fried on both sides until reddened.

Cottage cheese casserole with banana

This recipe is suitable for adherents of a sports lifestyle. The dish is a rich source of protein, which can replace a chicken egg by 100%.

Tip: you can replace sour cream with 1 softened banana.

Cooking ingredients:

500g cottage cheese;
1-2 overripe bananas;
4 tbsp. semolina;
8 tbsp. sour cream;
5 tbsp. honey or granulated sugar.

Recipe

So, grind the cottage cheese with a fork until smooth. Another option: grind the cottage cheese through a sieve. Place cottage cheese, semolina, honey and sour cream in a deep saucepan. Separately, place the banana in a bowl with blender blades. Grind into puree. Combine the curd mass and banana. Stir until smooth.

Cottage cheese casserole with banana can be baked both in a slow cooker and in the oven. In the latter we bake at a temperature of 180-190 degrees for half an hour. In the multicooker, set the “Baking” mode for 40 minutes .

Tip: for taste and beauty, add chopped dried apricots and prunes to the pie.

Serve the cottage cheese casserole cooled with condensed milk or jam.

Bon appetit.

Replacing eggs in salads

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Tofu or Adyghe cheeses are very suitable for replacing eggs in salads. Cut them into bars or cubes and add to the salad. Indian black salt, which has a hydrogen sulfide flavor, will help give dishes the characteristic smell of boiled eggs.