If you’ve been around for awhile, you probably know that we are not one of those families who spends $50 a week on groceries. This is at least in part due to the fact that my husband likes to have identifiable meat for supper. And supper without meat at all is not even an option. If I serve something like Broccoli Cheddar Soup with bread, he still wants to know when the main course is coming.
However, there are two meals that I can make without meat that everyone enjoys and feels like they actually ate after consuming. One of them is a Cook’s Illustrated skillet Mexican spaghetti recipe (though my skillet is now too small to fix enough for all of us without using a second pan!), and the other is this, which you will probably think is quite weird:
Cottage cheese patties.
This is a recipe from Jeremy’s family, of Germans-from-Russia heritage. I have no idea if it’s traditional in that culture or not; maybe some of you know?
It took me awhile to master the recipe. Something about old recipes not really having detailed directions and never having even tasted the things known as cottage cheese patties made it a little difficult.
However, I recently cracked the code of cottage cheese patties with crispy outsides and velvety insides – and was super excited to be able to make a meal that fills us up for $5 or so! These are very simple, and mix up in literally two minutes. We serve them with a couple of vegetables as sides.
Here’s the recipe! My instructions made this seem really complicated, but they’re not. So, I’ve included “quick” instructions, too, in case my rambling about the details made you think they are more complicated than they are!
Cottage Cheese Patties Recipe
Mix ingredients together, melt butter in hot pan and drop patties in. Cook until well-browned on both sides!
Mix cottage cheese and eggs together well. Stir in flour and salt until thoroughly combined – the batter will be quite thick, much thicker than pancake batter. If for some reason yours seems runny, add in more flour or they’ll be difficult to get off the pan.
Heat a large saute pan on medium high and melt 2 Tablespoons of butter in a large saute pan. You will basically be pan-frying the patties, and they will not be fun to get off the pan if you don’t put enough butter in! Sometimes I add in a tablespoon or so of olive oil.
Once the butter has stopped sizzling, drop the cottage cheese patties into the pan. I usually use a heaping-full large soup spoon (the kind you eat with, not a ladle!). Do not crowd the pan! In my 11-inch skillet, I usually do about five patties.
Allow the patties to cook until the bottoms are brown and crisp – almost turning black. You want the cheese to melt on the outside and form a nice crust (yes, cottage cheese does melt!). You’re also wanting to cook them through, so if in doubt as to whether or not they’re brown enough, cook them a little longer.
Flip the patties and cook on the other side until brown and crispy. Transfer to a paper-towel lined plate and serve!
For subsequent batches, you will need to add a little more butter or oil each time. Try not to let your butter burn or your patties will taste burned. If you are cooking a lot at once, you may need to wipe out the pan if you are getting too many burned bits.
Now tell me… Have you heard of cottage cheese patties before? Anyone know about their origin?
Linking up to the fabulous Tasty Tuesday recipe roundup at Balancing Beauty and Bedlam!
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