Sauté the Vegetables: Heat a tablespoon of vegetable oil in a large frying pan over medium heat. Add the finely chopped onion and grated carrot. Sauté for 5-7 minutes until the onions become soft and translucent, and the carrots are slightly tender.

Cook the Mushrooms: Add the chopped mushrooms to the pan and cook for another 5-6 minutes until the mushrooms release their moisture and start to brown.

Season the Filling: Stir in 2 tablespoons of soy sauce, 1/3 teaspoon of black pepper, 1/3 teaspoon of oregano, and 1/4 teaspoon of nutmeg. Mix everything well and cook for another 2 minutes to let the flavors combine. Set the filling aside to cool slightly.

Mix the Cottage Cheese and Egg: In a large mixing bowl, combine 200 g of cottage cheese with 1 large egg. Mix well until smooth and creamy. If the cottage cheese is too grainy, you can blend it briefly with a hand blender to achieve a smoother texture.

Add the Flour and Salt: Gradually add 100 g of flour and a pinch of salt to the cottage cheese mixture. Stir until a dough forms. The dough should be soft but firm enough to shape into patties. If it feels too sticky, add a bit more flour.

Shape the Pancakes: Divide the cheese dough into small portions (about the size of a golf ball). Roll each portion into a ball and flatten it into a small disk using your hands.

Add the Filling: Place a spoonful of the mushroom and vegetable filling in the center of each flattened disk. Gently fold the edges of the dough over the filling and pinch to seal, then reshape the pancake into a round patty.

Heat the Oil: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat.

Fry the Pancakes: Fry the cheese pancakes in batches, cooking each side for 3-4 minutes until they are golden brown and crispy. Make sure the heat isn’t too high, as you want the pancakes to cook through without burning the outside.

Drain Excess Oil: Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Garnish and Serve: Serve the savory cheese pancakes warm, garnished with fresh herbs like parsley or dill, and enjoy them as a snack, appetizer, or even a light meal. They pair wonderfully with sour cream or a fresh salad.