Szirniki

Ingredients for 2 servings:

• 2 cups cream cheese, granulated
• 1 egg(s)
• 1 sachet of vanilla sugar
• 1 sachet of baking powder
• 4 tbsp flour
• 1 pinch of salt
• 1 tbsp honey or sugar
• Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cream cheese meatballs, vegetarian, high in protein

Carefully mix all ingredients in a bowl with a spoon. Depending on the size of the egg and the package of granulated cheese (I use Gervais), you may need a little more or less flour to thicken it. The mixture will have a mushy consistency, slightly firmer than potato pancake batter. Heat a pan gently (I use heat setting 5.5 to 6 out of 9). Add fat to the pan and drop heaped tablespoons of the cheese mixture into the pan in the form of dumplings. Fry the meatballs on both sides. Tip: To place the batter in the pan, it’s best to use a second tablespoon to scoop the mixture from the first spoonful. The texture of the finished cheese pieces will be soft and very fluffy, not as firm as real meatballs. Therefore, it’s best to fry them with a little more fat and turn them carefully. Then place them on kitchen paper to drain. Variations: If you like, you can also mix a handful of raisins and/or a pinch of cinnamon into the batter. You can either eat it with sour cream, crème fraîche, or fruit. They’re best eaten warm. Kids love them!