Yulia

Gluten-Free Poppy Seed Syrniki

gluten-free poppy seed syrniki.

Ingredients

500 g pressed cottage cheese
1 egg
1 egg yolk
1 bag vanilla sugar ((9 g))
4 tbsp rice flour (heaping)
Sweetener (to taste)
2 tbsp poppy seeds (soaked in freshly boiled water for 10–15 minutes and drained (optional))

1
Mix all ingredients together and place the mixture in the fridge or freezer for 10 minutes.
2
On a well-floured surface, take a spoonful of the mixture and roll it into a ball. Lightly flatten it with a knife and use a glass to perfect the shape.
3
You should get about 12 syrniki. Cook only what you plan to eat right away; the rest can be frozen. No need to defrost—cook straight from frozen.
4
Add a drop of olive oil to a non-stick pan. Fry under a lid on low heat for 6–7 minutes on one side until golden, then flip and cook for another 3–4 minutes.
5
Best served with Greek yogurt, or if you’re a sweet tooth like me, condensed milk