Pass the cottage cheese through a sieve for a smooth texture, season with salt, add the egg, flour, grated cheese, finely diced ham, chopped sun-dried tomatoes, and minced onion. Mix until all ingredients are well combined.
Shape the cottage cheese pancakes into 55–60 g portions each on a floured surface.
Fry the cottage cheese pancakes in a well-heated pan with oil over medium heat, cooking on both sides until nicely golden.
Serve them hot with sour cream and fresh herbs. Enjoy your meal!
