Savory Syrniki with Herbs

My relationship with syrniki has been somewhat thorny at times (meaning, without much enthusiasm 🙈). As a child, I didn't like them at all. Then I tried making them, but they never turned out right: they would stick, fall apart — a complete disappointment. But once I understood them, different variations of syrniki became one of my favorite breakfasts because they serve as a great base. By changing the toppings, we get a new dish each time. The key is not to be afraid of experimenting 😉

The taste of these syrniki directly depends on which herbs you choose: green onions, parsley, dill, cilantro, and even mint, thyme, or a bit of sage. Have I convinced you to join me in cooking yet? 🙂

Ingredients

• 180g (about 6.3 oz) cottage cheese
• 1 egg
• 2 tbsp chopped herbs
• 15g flour (1 tbsp with a heaped spoon; about 0.5 oz) + flour for dredging
• A pinch of salt
• Refined oil for frying

Sauce

• Unsweetened Greek or Turkish yogurt
• Cucumber
• Herbs
• Salt, lemon juice

1. For the syrniki, I use low-fat or 5% fat cottage cheese with a creamy consistency. If you have granular cottage cheese, it's better to press it through a sieve or blend it. Mix the cheese, egg, and flour into a homogeneous mass. Add salt, then add the herbs and mix well.

2. Form balls. The size depends on whether you want smaller or larger finished syrniki.

3. Roll each ball in flour, flatten slightly, and place it on a preheated, lightly oiled skillet.

4. Fry on medium heat on both sides until a golden crust forms.

5. While the syrniki are frying, let's prepare a fresh and aromatic sauce. Add chopped herbs, a bit of salt, and lemon juice to the yogurt if desired. Cut the cucumber into small cubes and add it to the sauce as well. You’ll get something like a Greek tzatziki, but without garlic, since this is breakfast 😉

6. Place a couple of spoonfuls of sauce on a plate, and on top, place the ready syrniki. Your fresh summer breakfast is ready. Enjoy! ☺️