Syrniki

How to Make Syrniki

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1. Press the tvorog through a sieve into a bowl so there are no lumps.

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2. Mix in the egg, sugar, salt, vanilla and raisins.

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3. Add the flour a tablespoon at a time, stopping as soon as the mixture just holds together.

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4. Dust a work surface with flour and roll the mixture into a log.

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5. Cut into 12 pieces and pat each into a thick disc about 2 cm deep.

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6. Heat the oil and butter in a wide pan over a medium heat.

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7. Fry in batches for 4 minutes, until deep golden underneath.

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8. Turn carefully and fry 3 minutes more.

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9. Dust with icing sugar and serve hot with soured cream and jam.

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Small Things That Help

• If you have only wet curd cheese, hang it in muslin overnight before starting.
• Drain the cheese and sieve it.
• As little flour as you can get away with.
• Thick discs, medium heat, patience.

What to Serve with Syrniki

• Soured cream
• Cherry jam
• Black tea

Storing & Reheating Syrniki

Best fresh. Keeps 2 days refrigerated; re-crisp in a pan.

Syrniki Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.