Healthy eating Breakfast Cheesecakes
Cheese pancakes with potatoes and cottage cheese according to the recipe from the Healthy Eating channel. And another version of cheesecakes, I have some boiled potatoes left in the refrigerator from yesterday. These cheesecakes are golden brown, soft, tender, not filled with flour, and are very good both warm and cold. Ideally combined with tender sour cream or yogurt, but for those with a sweet tooth, berry sauce or jam is perfect. .
Ingredients
Ghee (vegetable) 9 g Cottage cheese 5% 500 g Ground black pepper Boiled potatoes 200 g Salt Rice flour 35 g + 25 g (for deboning) Egg C1. 1 PC
Cooking step by step:
To prepare these interesting cheesecakes, we will need the following ingredients: potatoes, cottage cheese, chicken eggs, wheat flour (in the photo I got excited and poured a lot into the bowl), refined sunflower oil and salt.
While the potatoes are cooking, let's get to the rest of the ingredients. Place 400 grams of cottage cheese in a deep bowl and break a couple of fairly large chicken eggs.
Beat the eggs and cottage cheese with an immersion blender to obtain a homogeneous and smooth mass. If you don’t have such a blender, first rub the cottage cheese through a sieve, then mix with the scrambled eggs.
When the potatoes are cooked, drain the water.
While still hot, mash it with a puree masher. Just don’t even think about picking up an immersion blender, otherwise you’ll end up with a paste.
Be sure to let the potato-curd mixture cool, then it will not stick to your hands. Let's form the cheesecakes: take some of the dough (I like it all the same, so I use a kitchen scale), roll it into a ball, then flatten it a little. I get 12 pieces.
In a wide frying pan, heat half a glass of refined sunflower oil and place the preparations in it. Fry over moderate heat, covered, for about 5 minutes.
Then turn it over to the other side and cook under the lid for another 3-4 minutes.
How to cook Cheesecakes with potatoes and cottage cheese recipe step by step
1. I grate boiled potatoes on a fine grater; you can also use potatoes boiled in their jackets. I mix the grated potatoes with cottage cheese; a very important point is that the cottage cheese should not be sour. I add salt, ground black or crushed pepper, one small egg, if you have large eggs, it is better to add the yolk and only half the white, and also add rice flour and mix everything until smooth. The mass turns out to be quite dense and elastic. But it often happens that cottage cheese from even the same manufacturer has different moisture content, so a little more flour may be needed.
2. I dust the board with rice flour, roll it in it and form the cheesecakes. I take a small amount of cottage cheese and potato mixture. I always make potato cheesecakes medium-sized, as they are very, very tender. I form small cheesecakes with my hands, roll them in flour on all sides, in a frying pan I melt a very small piece of melted butter, you can take vegetable oil, the heat under the frying pan is below medium. I lay out the formed cheesecakes and cook for about three to four minutes on each side.
3. You get quite a lot of cheesecakes, so before each addition, I put a piece of butter in the pan. It is very convenient to turn these delicate suns over using two spatulas. As I already said, you can make a lot of cheesecakes and you can feed the whole family a delicious breakfast!
Nutritional and energy value:
| Ready meals | |||
| kcal 621.8 kcal | proteins 34.2 g | fat 9.1 g | carbohydrates 100.5 g |
| Portions | |||
| kcal 310.9 kcal | proteins 17.1 g | fat 4.6 g | carbohydrates 50.3 g |
| 100 g dish | |||
| kcal 144.6 kcal | proteins 8 g | fat 2.1 g | carbohydrates 23.4 g |
Curd cheese pancakes with raisins
To prepare such cheesecakes, you should prepare the following components:
- butter in the amount of 10 grams;
- flour in the amount of 30-40 grams;
- raisins in the amount of 50 grams;
- semolina in the amount of 100 grams;
- lemon zest to your taste;
- salt and sugar also to taste;
- cottage cheese in the amount of 400 grams.
How to prepare cottage cheese pancakes with raisins:
- First, you should take the cottage cheese and squeeze it thoroughly so that there is no liquid, and then mash it with a fork or a spatula. Next, add salt and sugar to taste, as well as semolina and egg. Mix all the listed ingredients together for five minutes. Then close the lid and leave for 15 minutes. The semolina should swell somewhat;
- raisins should be soaked in advance, and then put into the curd mass along with vanilla or lemon;
- sprinkle some flour on the table to bread the cheesecakes. Shape using a knife;
- Take a frying pan, put butter in it, melt and fry the cheesecakes until lightly browned. Next, put the cheesecakes in a baking dish, cover with foil and bake at 180 degrees for 10-15 minutes.
Recipe for cottage cheese pancakes with potatoes:
Prepared according to the recipe from “The Book of Tasty and Healthy Food.”
CHEESE CAKES WITH POTATOES
Peel the potatoes and, without cutting them, boil in salted water. Place the boiled potatoes in a sieve or colander, let the water drain, transfer to a bowl and mash well with a wooden pestle or spoon. Mix mashed potatoes with cottage cheese, add raw egg, 1/2 cup flour, sugar, salt. Stir all this well, put it on the table, make cakes from the curd mass, roll them in flour and fry them in butter on both sides until golden brown. Serve the cheesecakes hot, with cold sour cream. Cheesecakes can also be prepared with raisins. To do this, put 50 g of raisins, peeled from branches and washed, into the curd mass.
Cottage cheese 100 g. Potatoes 200 g. Egg 1/2 pcs. Sugar 1 tbsp. l. Flour 50 g.
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Some information about cottage cheese products
Syrniki is an ancient traditional dish of Ukrainian and some Slavic cuisines, which is prepared from homemade cheese with flour (semolina) and eggs. Classic cottage cheese pancakes are pancake-shaped flatbreads fried in sunflower oil. In Ukraine, along with the usual cooking options, many people like to use raisins and other dried fruits (dried apricots, prunes). In Belarusian cuisine, such products have a similar name, but have their own specifics - potatoes are added to them. But in Rus' the word “cheese” was replaced by “cottage cheese”, which is why such desserts are called cottage cheese. As in Belarus, it is customary to add vegetables to them, in particular carrots.
The ease of preparation and availability of ingredients made cottage cheese pancakes the favorite dish of all Slavs, because baking cheese pancakes in a frying pan is very simple. Based on the basic recipe, new variations of this delicacy began to appear. And the world analogue of this dish is the famous cheesecakes (cheese pies). Curd products have gained such universal popularity not only for their simplicity, but also for their amazing taste and great benefits for the body.
After all, grain cheese, like a dairy product, is rich in various vitamins (A, B, D, E) and minerals (potassium, magnesium, phosphorus). Consuming it in any form stimulates the functioning of the heart and brain, strengthens teeth and bones, improves intestinal microflora, and has a beneficial effect on skin and hair.
The only restriction on use may be individual intolerance to this product. Well, all adherents of a healthy diet will immediately begin to calculate the amount of fats, proteins, and carbohydrates. But when asking the question: “how many calories are in cottage cheese pancakes,” you should always take into account not only the main composition of the dish, but also additional ingredients.
Approximate caloric content of cottage cheese:
- with pumpkin and oat flakes without sugar, cottage cheese 0% - 79 kcal;
- with cottage cheese 0%/5%/9% - 149 kcal/182 kcal/201 kcal;
- with semolina - 161 kcal;
- with raisins - 188 kcal;
- Lviv cheesecake - 243 kcal.
Recipe Potato cheesecakes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Potato cheesecakes”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 176.2 kcal | 1684 kcal | 10.5% | 6% | 956 g |
| Squirrels | 10.4 g | 76 g | 13.7% | 7.8% | 731 g |
| Fats | 5.7 g | 56 g | 10.2% | 5.8% | 982 g |
| Carbohydrates | 20.9 g | 219 g | 9.5% | 5.4% | 1048 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 2.3% | 2500 g |
| Water | 57.6 g | 2273 g | 2.5% | 1.4% | 3946 g |
| Ash | 2.21 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 44.9 mcg | 900 mcg | 5% | 2.8% | 2004 |
| Retinol | 0.041 mg | ~ | |||
| beta carotene | 0.026 mg | 5 mg | 0.5% | 0.3% | 19231 g |
| Vitamin B1, thiamine | 0.095 mg | 1.5 mg | 6.3% | 3.6% | 1579 g |
| Vitamin B2, riboflavin | 0.188 mg | 1.8 mg | 10.4% | 5.9% | 957 g |
| Vitamin B4, choline | 51.12 mg | 500 mg | 10.2% | 5.8% | 978 g |
| Vitamin B5, pantothenic | 0.412 mg | 5 mg | 8.2% | 4.7% | 1214 g |
| Vitamin B6, pyridoxine | 0.265 mg | 2 mg | 13.3% | 7.5% | 755 g |
| Vitamin B9, folates | 20.04 mcg | 400 mcg | 5% | 2.8% | 1996 |
| Vitamin B12, cobalamin | 0.538 mcg | 3 mcg | 17.9% | 10.2% | 558 g |
| Vitamin C, ascorbic acid | 12.18 mg | 90 mg | 13.5% | 7.7% | 739 g |
| Vitamin D, calciferol | 0.286 mcg | 10 mcg | 2.9% | 1.6% | 3497 g |
| Vitamin E, alpha tocopherol, TE | 0.168 mg | 15 mg | 1.1% | 0.6% | 8929 g |
| Vitamin H, biotin | 5.22 mcg | 50 mcg | 10.4% | 5.9% | 958 g |
| Vitamin K, phylloquinone | 1.2 mcg | 120 mcg | 1% | 0.6% | 10000 g |
| Vitamin RR, NE | 2.916 mg | 20 mg | 14.6% | 8.3% | 686 g |
| Niacin | 0.947 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 398.01 mg | 2500 mg | 15.9% | 9% | 628 g |
| Calcium, Ca | 75.32 mg | 1000 mg | 7.5% | 4.3% | 1328 g |
| Silicon, Si | 30 mg | 30 mg | 100% | 56.8% | 100 g |
| Magnesium, Mg | 23.74 mg | 400 mg | 5.9% | 3.3% | 1685 g |
| Sodium, Na | 420.94 mg | 1300 mg | 32.4% | 18.4% | 309 g |
| Sera, S | 42.12 mg | 1000 mg | 4.2% | 2.4% | 2374 g |
| Phosphorus, P | 137.8 mg | 800 mg | 17.2% | 9.8% | 581 g |
| Chlorine, Cl | 650.42 mg | 2300 mg | 28.3% | 16.1% | 354 g |
| Microelements | |||||
| Aluminium, Al | 516 mcg | ~ | |||
| Bor, B | 69 mcg | ~ | |||
| Vanadium, V | 89.4 mcg | ~ | |||
| Iron, Fe | 1.013 mg | 18 mg | 5.6% | 3.2% | 1777 |
| Yod, I | 5.4 mcg | 150 mcg | 3.6% | 2% | 2778 g |
| Cobalt, Co | 4.35 mcg | 10 mcg | 43.5% | 24.7% | 230 g |
| Lithium, Li | 46.2 mcg | ~ | |||
| Manganese, Mn | 0.108 mg | 2 mg | 5.4% | 3.1% | 1852 |
| Copper, Cu | 96.67 mcg | 1000 mcg | 9.7% | 5.5% | 1034 g |
| Molybdenum, Mo | 6.62 mcg | 70 mcg | 9.5% | 5.4% | 1057 g |
| Nickel, Ni | 3 mcg | ~ | |||
| Rubidium, Rb | 300 mcg | ~ | |||
| Selenium, Se | 3.846 mcg | 55 mcg | 7% | 4% | 1430 g |
| Strontium, Sr | 5.57 mcg | ~ | |||
| Fluorine, F | 24.62 mcg | 4000 mcg | 0.6% | 0.3% | 16247 g |
| Chromium, Cr | 6.48 mcg | 50 mcg | 13% | 7.4% | 772 g |
| Zinc, Zn | 0.3552 mg | 12 mg | 3% | 1.7% | 3378 g |
| Zirconium, Zr | 1.82 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 9 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.9 g | max 100 g | |||
| Glucose (dextrose) | 0.36 g | ~ | |||
| Sucrose | 0.36 g | ~ | |||
| Fructose | 0.06 g | ~ | |||
| Essential amino acids | 0.432 g | ~ | |||
| Arginine* | 0.155 g | ~ | |||
| Valin | 0.166 g | ~ | |||
| Histidine* | 0.059 g | ~ | |||
| Isoleucine | 0.124 g | ~ | |||
| Leucine | 0.206 g | ~ | |||
| Lysine | 0.189 g | ~ | |||
| Methionine | 0.066 g | ~ | |||
| Methionine + Cysteine | 0.116 g | ~ | |||
| Threonine | 0.131 g | ~ | |||
| Tryptophan | 0.041 g | ~ | |||
| Phenylalanine | 0.137 g | ~ | |||
| Phenylalanine+Tyrosine | 0.25 g | ~ | |||
| Nonessential amino acids | 0.703 g | ~ | |||
| Alanin | 0.143 g | ~ | |||
| Aspartic acid | 0.298 g | ~ | |||
| Glycine | 0.11 g | ~ | |||
| Glutamic acid | 0.37 g | ~ | |||
| Proline | 0.103 g | ~ | |||
| Serin | 0.188 g | ~ | |||
| Tyrosine | 0.112 g | ~ | |||
| Cysteine | 0.049 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 73.8 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.5 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.289 g | ~ | |||
| 17:0 Margarine | 0.004 g | ~ | |||
| 18:0 Stearic | 0.115 g | ~ | |||
| 20:0 Arakhinovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.696 g | min 16.8 g | 4.1% | 2.3% | |
| 16:1 Palmitoleic | 0.05 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.587 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 0.2 g | from 11.2 to 20.6 g | 1.8% | 1% | |
| 18:2 Linolevaya | 0.18 g | ~ | |||
| 18:3 Linolenic | 0.056 g | ~ | |||
| 20:4 Arachidonic | 0.012 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 6.3% | |
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 3.6% |
The energy value of Potato cheesecakes is 176.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Step-by-step recipe with photos
To prepare cheesecakes with potatoes and cottage cheese, prepare the ingredients according to the list for the recipe.
Cut the peeled potatoes into arbitrary medium-sized pieces and place in a saucepan. Fill to the top with clean water and put on fire. Bring the liquid to a boil and cook until the root vegetable is soft, about 15-20 minutes, depending on the variety.
Then drain all the liquid (we won’t need it anymore), and mash the potatoes with a potato masher into a homogeneous puree. Let it cool a little.
