Savory Cheese Pancakes With Herbs
Cottage cheese, egg, and hard cheese give this dish solid protein and make it more filling than sweet syrniki, while herbs and garlic move the flavor firmly into the savory side. The result is soft inside, lightly browned outside, and well suited to a keto breakfast or light supper.
Grate the hard cheese (50 g) and mix it with cottage cheese (180 g), egg (50 g), finely chopped dill (10 g), parsley (10 g), garlic (4 g), and salt (3 g). Add psyllium (10 g), stir well, and let the mixture stand for 3 minutes so it thickens and becomes easier to shape.
Heat ghee (25 g) in a skillet. If you want a gentler garlic aroma, you can briefly warm an extra clove in the fat and then remove it before frying, though this step is optional.
Shape small pancakes and cook them under a lid over low heat for about 4-5 minutes per side until well browned. Serve them hot while the center stays especially tender.
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