Cheesecakes with carrots and cottage cheese in a frying pan, recipe with step-by-step photos and video

Delicious curd and carrot cheesecakes, which are sometimes also called cottage cheese with carrots, are a nutritious and at the same time very healthy dish: carotene, which is contained in carrots, has a beneficial effect on vision in particular and the body in general.

In addition to the fact that cottage cheese pancakes with carrots contain useful vitamins, their huge advantage is also the simplicity and speed of preparation.

Cottage cheese with carrots

Ingredients

cottage cheese - 300 g carrots egg semolina - 70 g sugar - 40 g butter - 50 g vegetable oil - 30 ml water salt - to taste Sergey Rechkalovguru of Belarusian cuisine “Cottage cheese with carrots” Issue “Belarusian cuisine” Program Quantity of ingredients 9 ingredients Cooking time 35 minutes

Cooking method

1. Rub the cottage cheese (fat content 9%) through a sieve.
2. Peel the carrots and grate them on a fine grater. Heat a saucepan with butter and add carrots. The carrots should not burn, so during poaching you need to add a little water and stir.
3. Rub the finished carrots through a sieve, add to the cottage cheese and stir until smooth. Add a little semolina, salt, sugar and egg for binding. Mix everything thoroughly again.
4. Heat the frying pan with the addition of vegetable oil. We form curds, bread them in semolina and fry until golden brown. At the last stage of frying, add a small piece of butter. Place the fried curds in the oven for 5 minutes and bake at 180 degrees.
5. Serve the finished curds with milk and sour cream. Bon appetit!

Calorie content of foods possible in the dish

Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Semolina – 340 kcal/100g
Cottage cheese – 156 kcal/100g
Cottage cheese 10% fat – 156 kcal/100g
Cottage cheese 18% fat – 226 kcal/100g
Cottage cheese 20% fat – 233 kcal/100g
Cottage cheese 40% fat – 466 kcal/100g
Cottage cheese “Vitalinia” – 64 kcal/100g
Cottage cheese “morning” (“danone”) without sugar – 91 kcal/100g
Soft dietary cottage cheese – 170 kcal/100g
Low-fat cottage cheese – 75 kcal/100g
Cottage cheese with sour cream – 260 kcal/100g
Fruit cottage cheese – 147 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Vegetable oil – 873 kcal/100g
Vanillin – 288 kcal/100g

Calorie content of foods: Cottage cheese, Carrots, Semolina, Butter, Eggs, Sugar, Vanillin, Vegetable oil

Delicious cheesecakes with carrot chips are an ideal way to extract the fat-soluble vitamins of carrots. The versatility of cottage cheese pancakes is that they can be served both for dessert and as a second course.

Sauteed carrots should be dried or discarded in a colander to remove excess oil: it will prevent the dough from rising. A pinch of baking powder or baking soda will ensure good volume and a delicate creamy taste. Cheese pancakes are easily formed with wet hands.

The bright golden color and new aroma of baking are the reason for the popularity of the presented recipe: it will inevitably become one of the most beloved.

Carrot-curd cheesecakes

Usually raisins or dried apricots are added to cheesecakes, but I want to offer you a recipe for delicious, mouth-watering cheesecakes with carrots. This dish will perfectly diversify your menu. Both children and adults will like these carrot-curd cheesecakes.

Ingredients

To prepare carrot-curd cheese we will need: 500 g of cottage cheese; 1 large carrot; 3 tbsp. l. granulated sugar; 4 tbsp. l. flour; 2 tbsp. l. starch; 2 eggs; a little semolina for breading; vegetable oil for frying.

Cooking steps

Boil the carrots until tender.

Add granulated sugar, flour, starch and eggs to the cottage cheese. Mix everything well.

Peel the boiled carrots and grate them on a coarse grater.

Add carrots to the prepared curd mass.

From the resulting mass we form carrot-curd cheesecakes and roll them in semolina.

Fry the cheesecakes in vegetable oil on both sides over medium heat.

Delicious and healthy cheesecakes with carrots prepared according to this recipe will be a wonderful dinner or afternoon snack.

Bon appetit!

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Curd and carrot cheesecakes

Many mothers are racking their brains on how to feed their baby deliciously, using as many “healthy” foods as possible in the dish. So the same task arose before me when my daughter began to eat from an adult table. Like most children, she often ignored my parental beliefs about proper diet, preferring her favorite sweets. I had to use my imagination to outwit my little gourmet and achieve the desired result - a healthy dish eaten with pleasure. Curd and carrot cheesecakes can be prepared for breakfast, and if time is running out, then bake the prepared dough like a casserole using a slow cooker or oven. I added grated carrots to the usual recipe for cheesecakes, thanks to which they acquired a completely new taste and rich orange color. It will be delicious if you add chopped apple or a handful of lightly steamed raisins to the dough. We replace the usual flour with semolina to make the cheesecakes more satisfying. I recommend serving hot cheesecakes with fresh, but low-fat sour cream or berry sauce. Come up with an unusual presentation. This will increase the chances of feeding your child, because babies are so curious!

Ingredients for the dish

1 serving2 servings3 servings4 servings

fresh and low-fat cottage cheese - 350 g.
large eggs - 2 pcs.
carrots - 300 g.
butter - 45 g.
sugar - 3 tbsp. spoons
vanilla sugar - 10 g.
semolina - 150 g.
refined sunflower oil for frying - - to taste

Cooking step by step

Step No. 1
Prepare the products.

Step #2

Wash the carrots, peel them and grate them onto the finest grater. get cold.

Step #3

You can use the cake left over from squeezing carrot juice. Melt the butter in a frying pan and simmer the grated carrots under the lid for 10 minutes. If the root vegetables are not juicy enough, then you need to pour water into the pan before stewing, lightly covering the carrots.

Step #4

As soon as it becomes soft, add 3 full tablespoons of semolina, stir, remove from heat and let the contents cool down.

Step #5

Grind the cottage cheese in a deep bowl.

Step #6

Stir in the eggs, pour sugar on top, add vanilla sugar and carrot mixture for flavor. Mix everything thoroughly. If the dough turns out runny, you should make it thicker by adding more semolina.

Step #7

You need to form the cheesecakes with your hands moistened with water so that the dough does not stick to your fingers. Roll small balls of curd and carrot dough. Flatten them in the center to form flat cakes of the same size. Roll both sides in semolina.

Step #8

Heat the frying pan with sunflower oil well. Over medium heat, fry the cheesecakes on both sides, obtaining a golden brown crust.

Step #9

Place the fried golden cheesecakes on a plate, placing a large paper napkin on the bottom to allow excess oil to be absorbed. It is advisable to serve the dish hot, with sour cream and herbal tea.

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Ruddy cheesecakes with fresh carrots and cottage cheese

It’s not difficult to make delicious cheesecakes that are also very healthy. An excellent example is the amazing cheesecakes with carrots and cottage cheese. These look more appetizing due to the orange carrots, and are superior to many other options in terms of beneficial properties. Carrots are vitamin A, cottage cheese is protein, and in addition, the list of ingredients includes quail eggs, famous for their healing properties!

Ingredients for 2 servings:

cottage cheese (well squeezed, but not overdried) - 200 g
salt - 1/4 tsp.
sugar - 2 tbsp.
carrots - 50 g
semolina - 2 tbsp.
wheat flour - 3 tbsp.
quail egg - 2 pcs.
vegetable oil - 3 tbsp.

How to cook:

Grind the cottage cheese with the eggs until smooth with a fork. Do not beat in a blender, but grind. This will take you 1.5-2 minutes, no more. You just need to mix everything thoroughly and catch the moment when the mass begins to gather in a lump around the fork . This means the dough will have the desired consistency.

Peel the carrots, rinse, dry with a napkin, and grate on a fine grater. Mix with cottage cheese.

Pour salt, sugar, semolina into the curd mass. Mix.

Dust the board with flour. Add the curd mixture and form into a sausage. Cut into portions, as in the photo.

Form pucks. If in this recipe for cheesecakes it is more convenient to work with oiled hands, then in this case the hands should be completely dry.

Fry in hot oil until golden brown on both sides. Choose medium heat, you can cover the pan halfway with a lid, then the cheesecake inside is guaranteed to be baked.

Cheesecakes with quail eggs and carrots are ready. Place them on a paper napkin to remove excess fat.

You can serve it with anything, but the best option is traditional sour cream.