Cottage Cheese Pancakes with Green Peas

Prepare the ingredients for cottage cheese pancakes with green peas. Green peas, if frozen, should be thawed in advance. The fat content of cottage cheese in this recipe is completely irrelevant (low-fat cottage cheese was used), much more important is how dry the cottage cheese is. If it contains too much moisture, you will need to add more flour than indicated. Cottage cheese can be taken with any additives, changing the taste of the pancakes to your liking: for example, take them with tomatoes, then it's worth replacing the green peas with dried tomatoes. It is better to add not a whole egg, but only the yolk, so that the dough is not too liquid and is well shaped. You can also choose any herbs to your liking. This amount of ingredients yields 8 small pancakes.

Put the cottage cheese, cream cheese, and yolk in a large bowl, mash everything thoroughly with a fork.

Add green peas, finely chopped dill, and rice flour (2 tablespoons, leave the rest for breading). Knead everything well. The dough should come together in a ball and not stick to your hands. If it sticks, add a little more flour.

Shape the desired size of the pancakes and bread them in the reserved rice flour. Heat a frying pan over high heat with a small amount of vegetable oil and place the pancakes. Cook for about half a minute, then reduce the heat to a minimum and cover with a lid. Fry the pancakes with green peas on one side for 4-5 minutes, then flip and cook for another 4-5 minutes until done.

Cheese pancakes with green peas are ready. Serve them warm or cold with sauce. To make the sauce, mix Greek yogurt (or low-fat sour cream), finely chopped mint leaves, and the zest of half a lemon. You can add salt to taste. Enjoy your meal!