Meat and Cottage Cheese Patties
Tender, juicy patties with a pleasant, subtle cheesy flavor! Meat patties with cottage cheese might sound strange at first, but they actually turn out delicious — not tasting like curds, just a light cheesy note. The cottage cheese makes the patties softer and more tender, and it stretches the meat, so it's an easy way to save money compared to all-meat patties. They're also a smart pick for anyone watching their diet: the cottage cheese adds calcium and a little extra energy while lowering the overall calorie count by replacing some of the meat.
Cooking method
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Step 1:
How do you make meat and cottage cheese patties? Get your ingredients together. You can use store-bought ground meat or grind your own from fresh meat. Straight pork, straight beef, or a mix all work.
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Step 2:
Pay special attention to the cottage cheese. A natural, farm-style one is best — it tastes better and is easier to work with — but any store-bought cottage cheese, at whatever fat level you like, works too. It's a matter of taste.
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Step 3:
The key is to prep it right. If it's dry and grainy, work it into a smooth paste, or the odd lumps of cheese will spoil the taste and look of the patties. Mash the cottage cheese together with the egg until smooth.
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Step 4:
Peel the onion and chop it finely with a knife.
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Step 5:
Combine all the ingredients in a deep bowl, add salt and ground black pepper to taste, and knead the mixture well until it's smooth and even.
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Step 6:
With hands dampened in cold water, shape the patties and roll them in flour. You can use breadcrumbs instead of flour for a crispier, more golden crust.
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Step 7:
Pour vegetable oil into a skillet, turn on the heat, and let the oil warm up. You can also make a big batch of these and freeze them for later.
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Step 8:
Add the patties to the pan. Fry them on both sides over medium heat until golden. Then pour in a little hot water, cover the pan, and simmer the patties for about 15 minutes, until the liquid fully cooks off. Let them dry out a bit, then remove them from the pan.
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Step 9:
Serve the patties with a side dish, or on their own with bread and vegetables. Enjoy!
- Important! For the cottage cheese dough or filling to come out right, choose your cottage cheese carefully. A poor-quality product can ruin the result, since it directly affects the texture, taste, and final outcome.
- Important! The wrong pan can ruin even the best recipe. A heavy skillet that holds heat evenly makes all the difference for these patties.
- Every oil is only good up to a certain point — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose a refined oil with a high smoke point for frying, and avoid heating delicate unrefined oils.
Caloric content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
