Savoury Cottage Cheese Fritters with Hard Cheese and Spinach Sauce

Finely grate the hard cheese.

Gently mix all the ingredients for the fritters until smooth.

Chill in the refrigerator for at least 15 minutes so the mixture firms up and holds its shape well.

Roll the mixture into a 4 cm diameter log and cut into equal portions 2 cm thick (about 50 g each).

Shape into neat patties.

Coat each fritter thoroughly in sesame seeds on all sides.

Heat a skillet with vegetable oil and pan-fry the fritters over medium heat for 1.5–2 minutes per side until a rich golden crust forms.

Transfer to a baking sheet and finish cooking for 4 minutes at 180°C.

For the sauce: finely grate the cheese.

Heat the cream until hot, without letting it come to a rolling boil.

Add the cheese and stir until completely melted.

Remove from heat, add the spinach, and let sit for 20–30 seconds so it wilts slightly.

Blend with an immersion blender until smooth and creamy.

Season to taste with salt and nutmeg, reducing slightly if necessary.