Cheesecakes with carrots and cottage cheese in a frying pan
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Peel the carrots, grate them on a fine grater and put them in a frying pan.
Step 3:
Add butter and 2 tablespoons of water. Simmer under the lid for about 15 minutes until the carrots are soft. Cool down
Step 4:
Combine cottage cheese, egg, sugar and vanilla. Mix everything together.
Step 5:
Add the stewed carrots to the cottage cheese and mix well until smooth.
Step 6:
Add semolina and mix. The resulting mass should be sufficiently elastic, but not disintegrate during molding.
Step 7:
Form cheesecakes from the dough and roll in the remaining semolina.
Step 8:
Fry the cheesecakes in vegetable oil for 4-5 minutes on each side. Put the finished cheesecakes on a napkin to drain excess fat.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Vanillin - 288 kcal/100g
