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

15710

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.

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.

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