Ingredients

• 3 md. potatoes, cooked, peeled and chilled
• 1/2 cup raisins
• Water
• 1-1/2 cup cottage cheese, drained
• 2 eggs, slightly beaten
• 1/3 cup all-purpose flour
• 1/8 tsp. salt
• 1/3 cup plus 2 tbsp. sugar
• 2 lemon
• 1/4 cup vegetable oil
• 1/4 tsp. ground cinnamon

Directions

1. Press potatoes through a metal sieve or ricer, or mash thoroughly. Rinse raisins in hot water; drain on paper towels. In a blender or food processor, process cottage cheese until smooth.
2. In a large bowl, combine processed cottage cheese, sieved potatoes, rinsed raisins, eggs, flour, salt, 1/3 cup sugar and lemon peel. Press mixture together to form a dough. Flour your hands. With floured hands, shape mixture into 6 to 8 flat cakes, 2 inches in diameter.
3. Preheat oven to 225°F.
4. Heat oil in a large skillet. Cook curd cakes in hot oil, a few at a time, 8 minutes or until golden brown on both sides. Keep cooked cakes warm in oven.
5. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon, sprinkle on both sides of cooked cakes.
6. Serve with applesauce, stewed plums or other stewed fruit.