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Cottage cheese and pasta crumpets

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 7
Servings 6


  • 150
    uncooked spaghetti or vermicelli, cooked
  • 500
    smooth cottage cheese
  • 3
    extra-;large eggs, separated
  • 45
    chopped fresh spring onions
  • 45
    cake flour
  • salt and freshly ground black pepper
  • 30


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.

Read more on: dairy  |  shallow-fry

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