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Salad with cheesecakes, mushrooms and eggs

Author
Cookinero 27 Nov 2022
16600
Salad with cheesecakes, mushrooms and eggs

If you think cheesecakes are a sweet breakfast or afternoon snack, we will dissuade you. Cheesecakes make a wonderful salad.

How to cook Salad with cheesecakes, mushrooms and eggs

Step 1

Salad with cheesecakes, mushrooms and eggs

In a bowl, mash the cottage cheese with a fork, add the parmesan, egg, breadcrumbs and flour, season with salt and black pepper and mix well. Cover the bowl with cling film and refrigerate for 1 hour.

Step 2

Cut the mushrooms into thin slices. Heat up 1 tbsp. l. olive oil and sauté the mushrooms over medium heat until golden brown, 7 to 10 minutes. Transfer the mushrooms to a bowl.

Step 3

Remove the bowl of cottage cheese mixture from the refrigerator. With wet hands, roll into walnut-sized balls. Dip the ball in flour and flatten slightly. Shake off excess flour.

Step 4

Salad with cheesecakes, mushrooms and eggs

Heat the olive oil in a wide skillet and fry the syrniki over medium heat on both sides until cooked through, 7 to 8 minutes. Transfer to paper towels to remove excess oil.

Step 5

For dressing, combine lemon juice, zest, mustard and olive oil and beat well, season with salt and pepper.

Step 6

Salad with cheesecakes, mushrooms and eggs

Peel the boiled eggs and cut into circles. Put lettuce leaves on a dish and mix with mushrooms and eggs. Pour dressing over and stir. Put cheesecakes on the salad and serve.

Salad with cheesecakes, mushrooms and eggs - FAQ About Ingredients, Baking Time and Storage

Yes, you can use ricotta or cream cheese as a substitute for cottage cheese, though the texture and flavor may vary slightly.
The cooked cheesecakes can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving.
Yes, this recipe is vegetarian as it does not contain any meat or fish. However, check that the breadcrumbs and cheese are vegetarian-friendly if needed.
Yes, you can freeze the cooked cheesecakes for up to 1 month. Thaw in the fridge overnight and reheat in a pan or oven before serving.
For a low-carb option, almond flour or crushed pork rinds can replace breadcrumbs in the cheesecake mixture.
Ensure the pan is well-heated and use enough oil to coat the surface. A non-stick pan can also help prevent sticking.
Yes, you can add cherry tomatoes, cucumbers, or avocado to the salad for additional texture and taste.
Simply double or triple the ingredients to serve more people. The recipe scales easily for larger gatherings.
Yes, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway, for a lighter version.
You can substitute olive oil with avocado oil, grapeseed oil, or even a light sesame oil for a different flavor profile.

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