• 100g Cottage Cheese
  • 2        Egg
  • 80g   Semolina
  •           Salt
  •           Bread Crumbs
  •           Coconut Oil


  • In a bowl mix together the cheese, egg, semolina and salt till well combined, and firm to the touch. Add more semolina if you feel it is required.
  • Allow to rest for two hours, covered & in the fridge, to firm up.
  • In the meantime, heat the coconut oil, and fry off the breadcrumbs till golden brown.
  • After rest time, roll the gomboc mixture into balls.
  • Heat a pot of salted water to boiling point, and drop the ball in till they resurface, and are cooked, which will take a few minutes.
  • Remove from the pot, strain, then roll in the breadcrumbs, and serve with salt & lemon, or sweet with honey & lemon.

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