Instructions

1. In a medium bowl, mix the cottage cheese with the egg (or flax egg), lemon zest, and lemon juice. Stir until smooth and creamy.
2. Mix in the polenta (or chickpea flour), chopped dill, and a pinch of salt. The batter should be thick but spreadable.
3. If it feels too dense, thin it slightly with a spoonful of Greek yogurt or extra lemon juice.
4. To Bake: Spoon the mixture into a lightly greased flat tray or silicone Molds, about 1 cm deep.
5. Bake (or air fry) at 180°C (350°F) for 15 minutes, until set and lightly golden.
6. To Fry: Lightly oil a non-stick or pancake pan and heat over medium.
7. Ladle in the batter and flatten gently into a circle.
8. Cook for 2–3 minutes per side until golden brown and firm.
9. Enjoy warm or at room temperature, plain or with your favourite toppings.