These cottage cheese cakes are a breakfast staple of Russian cuisine. I remember eating them since I was a little girl. My mom would cook a big batch of sirniki and we would all eat them hot with a nice dollop of cold sour cream on top.
I remember my husband coming back from his first business trip to Russia and trying to explain what he had for breakfast: “It was something small, and round, and white, and a little sweet, but not too sweet, and there was jam on the side..”. I knew what it was even before he began to explain.
I cook these little breakfast clouds of heaven quite often (especially now that a Lidl by my house carries Russian cottage cheese). I buy several packs of cottage cheese and keep them in the freezer for a sirniki emergency, just taking a pack a night before to defrost in the fridge.
The recipe takes 5 minutes to prepare and less than 10 minutes to cook, and then I am transported back to when I was a little girl, waiting for my sirniki breakfast.
Sirniki - Russian Cottage Cheese Breakfast Cakes
- cottage cheese 250gr
- 1 large egg
- 1 tbsp sugar
- 1 tbsp fine semolina (+ extra for coating)
- a pinch of salt
- 1/2 tbsp clarified butter for frying
- Mix all ingredients together until well combined.
- Form little patties, coat them in semolina.
- Heat a nonstick pan on a medium heat.
- Add clarified butter to the pan, let it melt.
- Fry sirniki on medium heat until golden on both sides (about 3-4 minutes per side)
- Serve warm with sour cream, jam, condensed milk or even fresh fruits and berries.