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Enjoy meatless Mondays with this easy and inexpensive recipe for coriander and cottage cheese pancakes. Cottage cheese is an excellent source of calcium, as well as being low in fat. You will love trying this delicious vegetarian option for this summer!
CORIANDER AND COTTAGE CHEESE PANCAKES
Ingredients
4 Portions
- 2 tablespoons vegetal oil, for the sauce
- 1/4 onions, for the sauce
- 1 clove garlic, for the sauce
- 6 green tomatoes, for the sauce
- 1 teaspoon cumin, whole, for the sauce
- 1/4 cups coriander, for the sauce
- 1 cup chicken soup, for the sauce
- to taste salt, for the sauce
- to taste black pepper, for the sauce
- 1 1/2 cups curd, drained
- 1/4 cups natural yogurt
- 1/2 cups onion, finely chopped
- 1/4 cups coriander, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 1 cup wheat flour
- 1 egg
- to taste salt
- to taste black pepper
- 1 cup rice flour, for cakes
- enough vegetal oil, to fry
- enough Common purslane (verdolagas), to decorate
Preparation
For the sauce, pour the vegetable oil over a hot skillet, sauté the onion and garlic. Add the green tomato, cumin and coriander, cook for 3 minutes and pour in the chicken stock. Season with salt and pepper and simmer long enough.
Remove from the heat and blend until you get a thick sauce. Reservation.
In a bowl add the ricotta together with the natural yogurt, onion, coriander, garlic powder, baking powder, flour and egg. Season with salt and pepper.
Mix until you get a dough that is easy to handle.
Grease your hands with a little vegetable oil, form the pancakes and repeat the process until you finish with the dough. Refrigerate for 10 minutes.
Pour enough vegetable oil over a hot skillet. Fry the cottage cheese pancakes and drain on absorbent paper. Reservation.
On a plate serve a little green sauce, place the pancakes with cottage cheese and coriander. Decorate with purslane.
https://us.kiwilimon.com/recipe/main-dishes/coriander-and-cottage-cheese-pancakes
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