Indulge your homemade healthy and tasty breakfast by making sweet cottage cheese pancakes, boiled rice and semolina! Corn flour breading creates an appetizing, slightly crispy crust on the surface of the cheese pancakes, rice adds satiety, and raisins interspersed add additional sweetness. Try it!
Prepare foods from the list. If you have already boiled and chilled rice, then use it – this way the preparation of cheesecakes will take much less time. You will need about 100 g (3 tablespoons) of boiled rice. If you have raw rice grits, start cooking. Boil water. Fill the rice with 100 ml of boiling water, cover and cook over a minimum heat for 12-13 minutes. Then turn off the heat and leave the boiled rice for another 5 minutes. Then remove the lid and let the rice cool down (this will take about 30 minutes).
Pour boiling water over the raisins and leave to infuse for 5-10 minutes, so that it becomes juicy and soft. Place the curd in a bowl. Add egg and boiled rice. Stir lightly. Add vanilla sugar, semolina and sugar. Drain the raisins and put them in a bowl too. Mix thoroughly.
Moisten your palms lightly with water, divide the curd mixture into small portions and shape the curd cakes about 1 cm thick. Dip the curd cakes on all sides in corn flour. Grease a skillet with vegetable oil and heat over medium heat. Place the cheese cakes in the pan. Fry curd cakes with rice, raisins and semolina for about 3-4 minutes on each side. Place the pancakes on a napkin or paper towel for a few seconds to absorb the excess oil. Ruddy, fluffy cheesecakes with rice, raisins and semolina are ready. Serve cheesecakes to the table, adding sour cream, jam or jam if desired.
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