Cottage Cheese Patties with Sauce and Omelet

Ingredients

• COTTAGE CHEESE PATTIES
• 320 g cottage cheese, drained and squeezed
• 1 egg
• 2 tbsp (30 g) chopped sun-dried tomatoes
• 2 tbsp (10 g) chopped parsley
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 tsp psyllium husk
• 2–3 tbsp (20–25 g) almond flour, plus extra for shaping
• Vegetable oil, for shaping and frying
• CUCUMBER YOGURT SAUCE
• 2 tbsp Greek yogurt
• 2 tbsp (30 ml) whey from the cottage cheese
• 1 cucumber, finely grated and squeezed
• Salt and black pepper, to taste
• 1 tbsp finely chopped parsley
• WHEY OMELET
• 2 eggs
• 3–4 tbsp (45–60 ml) whey
• 1/2 cup (50–70 g) grated mozzarella
• 1/2 cup (15–20 g) spinach
• 7 cherry tomatoes, halved
• Vegetable oil, for greasing

Method

1. Drain and squeeze the cottage cheese to remove excess whey, reserving the whey for the sauce and omelet.
2. For the patties, combine the drained cottage cheese, 1 egg, sun-dried tomatoes, parsley, garlic, salt, black pepper, psyllium husk and almond flour.
3. Leave the patty mixture to rest for 10 minutes.
4. Lightly dust a board with almond flour. Oil your hands and shape the mixture into 6 patties.
5. For the sauce, combine the Greek yogurt, 30 ml whey, grated and squeezed cucumber, parsley, salt and black pepper.
6. For the omelet, whisk 2 eggs with 45–60 ml whey. Stir in half the mozzarella and the spinach.
7. Grease a baking dish and pour in the omelet mixture. Arrange the halved cherry tomatoes over the top and sprinkle with the remaining mozzarella.
8. Bake the omelet at 180°C (350°F) for 15 minutes, or until fully set.
9. Heat a little vegetable oil in a frying pan and cook the patties on both sides until golden and cooked through.
10. Serve the cottage cheese patties with the cucumber yogurt sauce and baked omelet.