Cottage cheese and pasta crumpets

Name: Cottage cheese and pasta crumpets
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 150.00 g pasta spaghetti or vermicelli; 500.00 g cottage cheese smooth; 3.00 eggs extra-large, separated; 45.00 ml spring onions chopped; 45.00 ml flour cake; sea salt and freshly ground black pepper; 30.00 ml oil

6 servings

Rate this recipe

Dairy

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (7)

150.00 g	pasta — spaghetti or vermicelli
500.00 g	cottage cheese — smooth
3.00	eggs — extra-large, separated
45.00 ml	spring onions — chopped
45.00 ml	flour — cake
	sea salt and freshly ground black pepper
30.00 ml	oil

Tap for ingredients

Method:

Cut the cooked pasta into slightly shorter pieces and mix with the cottage cheese, egg yolks, spring onions and flour. Season generously.
Using a clean, dry beater, whisk the egg whites until soft peaks are formed and gently fold into the pasta mixture.
Brush the base of a large pan with oil and drop tablespoonfuls of the mixture into the hot pan. Fry slowly until lightly browned, turn with an egg slicer and brown on the other side.
Keep warm in the warming drawer while frying the rest of the batter.