Cottage Cheese Herb Patties with Greek Yogurt Cucumber Sauce

Ingredients

• 1.33 cup Cottage Cheese (low‑fat (5%))
• 3 pieces Boiled Eggs (hard‑boiled, cooled and peeled)
• 100 g Parmesan Cheese (freshly grated)
• 3 pieces Eggs (room temperature)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 3.5 tablespoon Fresh Dill (chopped)
• 4.5 tablespoon Green Onions (chopped, white and green parts)
• 2 tablespoon Psyllium Husk Powder (ground)
• 135 g Greek Yogurt (plain, full‑fat)
• 50 g Cucumber (peeled and finely diced)
• 2 cloves Garlic (minced)
• 15 g Walnuts (roughly chopped)
• 1 teaspoon Olive Oil (for sauce)
• 2 tablespoon Vegetable Oil (for greasing hands and pan)
• 1 tablespoon Sesame Seeds (optional, for sprinkling)

Instructions

1. Prep Herbs and Veggies

   Finely chop fresh dill, green onions, cucumber, mince garlic, and roughly chop walnuts.

   Time: PT5M

2. Combine Patty Base

   In the large mixing bowl, add cottage cheese, boiled eggs, raw eggs, grated Parmesan, salt, pepper, chopped dill, green onions, and psyllium husk powder. Mix until a uniform batter forms.

   Time: PT5M

3. Rest the Mixture

   Cover the bowl and let the mixture rest for 10 minutes so the psyllium can absorb moisture and bind the patties.

   Time: PT10M

4. Prepare Yogurt Sauce

   In a small bowl, combine Greek yogurt, diced cucumber, minced garlic, chopped walnuts, olive oil, salt and pepper. Stir until smooth.

   Time: PT5M

5. Shape Patties

   Lightly oil your hands with vegetable oil. Scoop portions of the rested mixture and shape into 2‑3 inch diameter, ½‑inch thick patties. Place on a plate.

   Time: PT5M

6. Fry First Batch

   Heat the skillet over medium heat, add a thin layer of vegetable oil, and fry the first batch of patties 3‑4 minutes per side until golden brown.

   Time: PT8M

   Temperature: medium heat

7. Bake Remaining Patties

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment, arrange the remaining patties, sprinkle sesame seeds, and bake 25 minutes, flipping halfway, until set and lightly crisp.

   Time: PT25M

   Temperature: 350°F

8. Serve

   Plate the hot patties and serve with the prepared Greek yogurt cucumber sauce.

   Time: PT2M

Nutrition Facts

Calories

416

Protein

23g

Carbohydrates

10g

Fat

17g

Fiber

1.5g

Ingredient Substitutions

• Instead of Cottage Cheese: Ricotta, Greek yogurt (drained)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Eggs: Egg whites
• Instead of Fresh Dill: Fresh parsley
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Sharp Knife
• Cutting Board
• Skillet/Frying Pan
• Baking Sheet
• Parchment Paper (optional)
• Spatula
• Small Bowl
• Oven
• Plate for Resting (optional)

Critical Steps — Do Not Skip

• Allow the patty mixture to rest for 10 minutes so psyllium binds.
• Shape patties with lightly oiled hands to prevent sticking.
• Fry the first batch until golden brown on both sides.
• Bake remaining patties at 350°F, flipping halfway for even color.
• Serve immediately with the cool yogurt‑cucumber sauce.

Chef Tips from the Video

• Use a non‑stick skillet for easier flipping.
• Press patties gently; over‑packing makes them dense.
• Line the baking sheet with parchment to prevent sticking and for easy cleanup.
• Garnish with extra fresh dill or a drizzle of olive oil for added flavor.

Troubleshooting

Storage

Refrigerator: Store patties and sauce in separate airtight containers for up to 3 days.

Freezer: Freeze uncooked patties in a single layer, then transfer to a freezer bag; keep for up to 2 months. Thaw before cooking.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the yogurt‑cucumber sauce a day ahead; keep refrigerated.
• Shape all patties and store them covered in the fridge; cook within 24 hours.
• Uncooked patties freeze well; bake from frozen by adding 5‑7 minutes to baking time.