Oddly enough sounds, but cheesecakes can be done not only of cottage cheese, but also of chicken forcemeat. And if to water them with remarkable milk sauce with fresh fennel, then they will have just amazing taste.
It is required to you
- - 725 g of chicken forcemeat;
- - 265 g of cottage cheese granular;
- - 155 g of flour;
- - salt, pepper;
- - 65 ml of vegetable oil;
- - 550 ml of milk;
- - 65 ml of cream;
- - 75 g of potato starch;
- - 115 g of fresh fennel;
- - nutmeg.
Instruction
1. Carefully to mix cottage cheese with chicken forcemeat, to salt, add a little black sprinkling pepper.
2. Divide the turned-out weight into eight equal parts and stick together from them eight balls, identical by the size. After that to flatten them so that in a form they reminded cutlets. Then properly to roll in each cutlet in flour.
3. Warm sunflower oil and fry on it the turned-out cheesecakes.
4. For preparation of sauce it is necessary to take starch and to add it to cream, it is good to stir. To separately bring milk to the boil, to put in it small cut fennel and seasoning. After that slowly to pour in mix of cream with starch when the received sauce begins to boil in milk, it is necessary to lower fire and to boil it about 5 minutes.
5. When giving it is generous to water each cutlet with milk sauce.