Hack, cottage cheese, eggs, diced onion, some spices. Why amounts by everything by hand or with a fork if you have a magic wand?
So it put the meat knife and going. Always start again and pushed from the top down. Stage 2.
Fascinating. The knife cuts through the viscous mass as through soft butter. After a short time I have in the bowl a relatively homogeneous mass from which I have formed patties and fried. The mass was of the consistency so that they would have with a knife on a bread can lubricate. Similar to a fine sausage spread.
Very fluffy Frika- uh, Pasta dents were the result.
One star deduction:
Some fibers had wrapped around the blade. Can probably not be avoided, but would still have thought that the fibers would completely cut before they have the chance to wrap around the knife (the shaft). It has, however, not hinder the process and the cleaning (the fibers with your fingernails pull) was easy.
