Ingredients
- 500 g full-fat curd cheese (9% fat), well drained
- 1 egg
- 30 g sugar (2 tbsp)
- 1 tsp vanilla sugar and a pinch of salt
- 60 g plain flour, plus 50 g for coating
- 3 tbsp sunflower oil, for frying
- 200 g MIRASA Plum Jam, from a 1.2 kg jar
- 150 g soured cream, to serve
Products in this recipe
Method
- 1
Press the curd cheese through a sieve or mash it thoroughly with a fork. Mix in the egg, sugar, vanilla sugar and salt, then the 60 g of flour. The mixture should be soft but hold its shape.
- 2
With floured hands, shape 12 patties about 6 cm across and 1.5 cm thick. Roll each lightly in the remaining flour.
- 3
Heat the oil in a non-stick pan over a medium-low heat. Fry the syrnyky for 3–4 minutes per side until golden and crisp, keep the heat gentle so the centres set.
- 4
If the patties are thick, finish them in a 180 °C oven for 5 minutes.
- 5
Warm the jam in a small pan with 1 tbsp of water for 1 minute for a pourable sauce, or serve it straight from the jar.
- 6
Serve warm with soured cream and the plum jam.
Tip: The drier the cheese, the less flour you need and the more tender the syrnyky. For brunch service, shape them ahead and chill on a floured tray.
8 October 2026 · Ukrainian