Syrniki, a vegetarian recipe from Russia

Name: Syrniki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Russia
Ingredients: 500 g well-drained quark or pressed curd cheese; 1 egg; 60 g plain flour, plus more for shaping; 2 tbsp sugar; 1 pinch salt; 1 tsp vanilla extract; 3 tbsp neutral oil or clarified butter; Soured cream and cherry jam, to serve

Method

If the quark seems wet, press it in a cloth-lined sieve for 20 minutes; a damp mixture will slump in the pan.
Mash it with a fork together with the egg, sugar, salt and vanilla until evenly combined but still slightly grainy.
Fold in the flour without working the mixture. It should stay soft and sticky, so resist adding more flour than needed.
Flour the work surface generously, roll the mixture into a 5 cm log and cut twelve pieces, patting each into a disc about 2 cm thick.
Heat the oil over medium-low and fry the syrniki for 4 minutes a side, leaving them alone, until evenly deep golden.
Drain briefly and serve hot, with a generous spoonful of cold soured cream and some jam.

Keep the heat moderate: too high and the crust darkens long before the middle sets. Use dry curd cheese, and if yours is wet, press it in a sieve for an hour first, or the cakes will spread in the pan.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Frequently asked questions

My syrniki spread out in the pan. Why?

The curd cheese was too wet. Drain it overnight in muslin, or at least 20 minutes pressed in a cloth-lined sieve. Wet cheese forces you to add more flour, and the patties then come out heavy and dense.

Why does the crust brown before the centre cooks?

The heat is too high. These 2 cm patties need a good four minutes a side over medium-low heat for the heat to reach the middle. Turn them only once, when the underside is an even golden brown.

Can I use ricotta instead of curd cheese?

Ricotta is wetter and less tangy, so drain it thoroughly and expect a milder result. Well-pressed farmer's cheese is closer to what you want: a firm mass that is still slightly grainy rather than a smooth cream.

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Syrniki

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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