Salad with cheesecakes, mushrooms and eggs

Name: Salad with cheesecakes, mushrooms and eggs
Total time: 40 min
Yield: 4
Ingredients: 100 g assorted lettuce leaves; 150 g champignons; 2 boiled eggs and 1 raw; 300 g soft non-sour cottage cheese or ricotta; 1/4 cup of grated parmesan; olive oil; salt, freshly ground black pepper; 5th century l. olive oil; juice and grated zest of half a lemon; 1 st. l. honey mustard with grains; salt, freshly ground black pepper

Cookinero 27 Nov 2022

15580

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

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

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

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.

Your support is the fuel that keeps my creativity alive. If you enjoy my content, please consider buying me a coffee. Every cup counts — thank you for being amazing!

Cooking time: 40 min

Servings: 4

Ingredients

100 g assorted lettuce leaves

150 g champignons

2 boiled eggs and 1 raw

300 g soft non-sour cottage cheese or ricotta

1/4 cup of grated parmesan

olive oil

salt, freshly ground black pepper

5th century l. olive oil

juice and grated zest of half a lemon

1 st. l. honey mustard with grains

salt, freshly ground black pepper

Where to Buy Ingredients

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

Can I substitute cottage cheese with another type of cheese in the cheesecake mixture?

Yes, you can use ricotta or cream cheese as a substitute for cottage cheese, though the texture and flavor may vary slightly.

How long can I store the cooked cheesecakes in the fridge?

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.

Is this recipe suitable for a vegetarian diet?

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.

Can I make the cheesecakes ahead of time and freeze them?

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.

What can I use instead of breadcrumbs for a low-carb version?

For a low-carb option, almond flour or crushed pork rinds can replace breadcrumbs in the cheesecake mixture.

How can I prevent the cheesecakes from sticking to the pan while frying?

Ensure the pan is well-heated and use enough oil to coat the surface. A non-stick pan can also help prevent sticking.

Can I add other vegetables to the salad for extra flavor?

Yes, you can add cherry tomatoes, cucumbers, or avocado to the salad for additional texture and taste.

How can I adjust the portion size for a larger group?

Simply double or triple the ingredients to serve more people. The recipe scales easily for larger gatherings.

Can I bake the cheesecakes instead of frying them?

Yes, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway, for a lighter version.

What can I use instead of olive oil for the dressing?

You can substitute olive oil with avocado oil, grapeseed oil, or even a light sesame oil for a different flavor profile.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Baked pears with cottage cheese

Total Reviews:

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Cookinero

Liver, Chicken liver, Recipes from the chef,

Total Reviews:

Cookinero

Profiteroles with chocolate cream

Zucchini salad "Mother-in-law's tongue" for the winter

Mushroom caviar from honey mushrooms with bay leaf

Onions for lula kebab

Sausages in dough on kefir

Chicken and Grapefruit Salad