These are beautiful and unusual.
You won’t be able to find curd cheese everywhere, but I get mine from the Polish section in Asda.
It is a type of cottage cheese, so I reckon you could substitute with that… but don’t take my word for it as I haven’t tried.
When I first tried these I was blown away by the intensity of flavour.
What I will say is that I found them quite difficult to pair with a suitable starch. It just didn’t seem right to put them with pasta, rice or potatoes… but sweet potatoes match them perfectly.
Sweet potatoes… I swear they could be eaten with anything and it would be delicious.
- 250g curd cheese (I use Twaróg Lowicki curd cheese)
- 1 egg
- 50g breadcrumbs
- 2-3 sun-dried tomatoes, chopped
- 1 garlic clove, finely chopped
- 1/4 fresh red chilli, deseeded and chopped (or pinch of dried chilli flakes)
- pinch of dried thyme
- a little grated nutmeg
- sprinkling of salt
- Simply mix all of the ingredients together thoroughly in a large bowl. Leave to stand for 20 minutes. This is important to allow the flavours to develop and the ingredients to cling together sufficiently. Trust me, I was impatient once and didn’t leave them to stand at all. The result was a lot of burnt, oily, cheesy crumbs scattered around my frying pan.
- Shape the mixture into 4 fish-cake shapes.
- Heat some oil in a frying pan over a medium heat. Add the curd fritters (I find 2 at a time is best to keep an eye on them), and fry for 3-4 minutes either side. If they still insist on being awkward to flip over, don’t despair! It will create crispy bits and crispy bits are good.
- Serve with sweet potato and peas 🙂 or as you see fit.