Gluten-Free Syrniki with Berry Compote

Ingredients

• 1 lb Farmer's Cheese (Tvorog)
• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 2 tbsp Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 2 cups Mixed Berries (fresh or frozen)
• 1 tbsp Lemon Juice
• 2 tbsp Butter

Instructions

1. 1In a large mixing bowl, combine the 1 lb Farmer's Cheese (Tvorog), 1/2 cup Gluten-Free All-Purpose Flour Blend, 2 tbsp Sugar, 1 Egg, and 1 tsp Vanilla Extract.
2. 2Mix thoroughly with a sturdy spoon or your clean hands until all ingredients are well combined and form a smooth, cohesive dough; be careful not to overmix.
3. 3Gently shape the dough into small, round patties, each about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. If the dough is too sticky, lightly dust your hands with a small amount of the 1/2 cup Gluten-Free All-Purpose Flour Blend.
4. 4Place a 10-inch non-stick frying pan over medium heat, approximately 325-350°F (160-175°C). Add the 2 tbsp Butter and allow it to melt completely, swirling the pan to coat the bottom; the butter should be shimmering but not yet browned.
5. 5Carefully place the shaped syrniki patties into the hot pan, ensuring they do not touch each other. Cook for 3 to 4 minutes on the first side, until the bottom is a deep golden brown color. Using a spatula, gently flip each syrniki and cook for another 3 to 4 minutes on the second side, until they are also golden brown and cooked through.
6. 6While the syrniki are cooking, prepare the berry compote in a separate small saucepan. Combine the 2 cups Mixed Berries and 1 tbsp Lemon Juice in the saucepan. Cook over medium heat, approximately 325-350°F (160-175°C), for 5 to 7 minutes, stirring occasionally, until the berries have softened, released their juices, and formed a syrupy sauce.
7. 7Remove the cooked syrniki from the pan and arrange them on a serving plate. Spoon the warm berry compote generously over the syrniki and serve immediately.

Substitutions

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