Oven-baked syrniki with sour cream and feijoa

Servings: 2

• Cottage cheese (tvorog) 5%400 g
• Egg1
• Wheat flour5 tbsp
• Sugar4 tbsp
• Butter20 g
• Saltto taste
• Feijoa200 g
• Sour cream 15%100 g

One step per screen, large, with timers.

Method

1. 01

   Heat the oven to 200 °C and line a baking tray with baking paper. Melt the butter and brush half of it over the paper.

2. 02

   If the cottage cheese is wet, squeeze it in cheesecloth. Press it through a sieve or mash it well with a fork, add the egg, 2 tbsp sugar, a pinch of salt and 3 tbsp flour, and mix until smooth. Tip the rest of the flour onto a plate.

3. 03

   Leave the mixture for 10 minutes so the flour soaks up the moisture. Meanwhile, trim the ends off the feijoas, cut them into pieces and blend with 2 tbsp sugar, or crush them with the sugar using a potato masher.

   10 min timer

4. 04

   With wet hands, shape 8 patties about 2 cm thick, roll them in the flour and set them on the tray. Brush the tops with the rest of the butter.

5. 05

   Bake for 12 minutes, until the undersides are browned.

   12 min timer

6. 06

   Turn the syrniki over with a spatula and bake for 8 minutes more, until golden on both sides.

   8 min timer

7. 07

   Let the syrniki rest on the tray for 3 minutes so they firm up and hold together. Serve with the sour cream and feijoa.

   3 min timer

Allergens

• gluten
• eggs
• milk

Shop-bought products differ — check the label.

If you leave something out

Dairy

Without cottage cheese there are no syrniki: it is the base of the dish.

Gluten

Use rice flour instead of wheat flour, in the same amount, both in the mixture and for coating. The patties come out more delicate, so turn them carefully.