Savory cakes built from cottage cheese and bound with egg make a quick, light dinner when pan-fried until the edges turn golden and crisp. The curd becomes creamy inside while staying delicate, something lean and bright for a weeknight.

Serves 2. 25 minutes, 15 at the stove.

About 480 calories a serving, 34 g protein, 18 g carbohydrate, 30 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 2 cups cottage cheese with 2 eggs, 3 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 minced garlic clove, and 2 tablespoons fresh dill or chives until just combined; let sit while the pan heats.
2. Heat 2 tablespoons oil in a nonstick skillet over medium-high until it shimmers, then gently form 4 cakes from the cottage cheese mixture and lay them in the pan; they will be soft and delicate.
3. Cook the cakes without moving them for 4 minutes until the bottoms are golden and set, then turn and cook the other side for 3 minutes until both sides are crisp and pale gold.7 min
4. Transfer the cakes to two plates and serve at once, while the edges are still crackling.

Note Swap dill for parsley or mint if that is what you have. Leftovers keep in the refrigerator for two days and can be warmed gently in the oven at 350 degrees Fahrenheit (175 Celsius) for five minutes. Serve alongside a sharp salad or with lemon wedges and sour cream.