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Cilantro and Cottage Cheese Pancakes

40 mins
30 mins
Half
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Enjoy meatless Mondays with this easy and inexpensive coriander and cottage cheese pancake recipe. Cottage cheese is an excellent source of calcium, as well as being low in fat. You will love trying this delicious vegetarian option for this summer!
Learn more about Brenda Villagomez

Ingredients

4 portions
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 serrano chiles, without tail, for the sauce
  • 6 green tomatoes, for the sauce
  • 1 teaspoon cumin, whole, for the sauce
  • 1/4 cups coriander, for the sauce
  • 1 cup chicken broth, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 1 1/2 cups curd cheese, drained
  • 1/4 cups natural yogurt
  • 1/2 cups onion, finely chopped
  • 1/4 cups coriander, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 cup wheat flour
  • 1 egg
  • salt
  • pepper
  • 1 cup rice flour, for the cakes
  • vegetable oil, to fry
  • 2 tablespoons vegetable oil, for the sauce
  • purslane, to decorate

Preparation

For the sauce, pour the vegetable oil over a hot pan, fry the onion and garlic. Add the serrano pepper, green tomato, cumin and coriander, cook for 3 minutes and pour in the chicken broth. Season with salt and pepper and boil long enough.
Remove from heat and blend until you get a thick sauce. Reservation.
In a bowl add the cottage cheese along with the natural yogurt, the onion, the coriander, the garlic powder, the baking powder, the flour and the egg. Season with salt and pepper.
Mix until you get a dough that is easy to handle.
Grease your hands with a little vegetable oil, form the pancakes and repeat the process until you finish with the dough. Refrigerate for 10 minutes.
Pour enough vegetable oil over a hot skillet. Fry the cottage cheese pancakes and drain on absorbent paper. Reservation.
In a pan with hot vegetable oil pour the sauce and cook for 10 minutes. Reservation.
On a plate, serve a little green sauce, place the curd and coriander pancakes. Decorate with purslane.

PRESENTATION

Serve with rice and pot beans.

TIPS

You can substitute wheat flour for rice flour or oatmeal.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
120.5
kcal
6.03%
Carbohydrate, by difference
5.1
g
1.7%
Protein
7.6
g
15.2%
Total lipid (fat)
7.9
g
12.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Nestor Cardenas
13/04/2021 06:54:06
Ademad del buen sabor. Es f ácil, práctica y nutritiva.
Alejandra Lara
16/08/2020 13:38:49
Me encantaron , deliciosas

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