Prepare cutlets from boiled carrots. Carrot cutlets recipes

From the product history

Carrots have been known since ancient times. True, she looked a little different then. And until the 17th century it was considered a delicacy. Later it began to be grown everywhere. Through many years of selection, European specialists developed the “Karotel” variety with a high content of vitamins A and B, which is now used by all housewives.

Taking care of your health

Doctors advise eating carrots raw more often in order to preserve the nutrients as much as possible. But this does not mean that after heat treatment, juicy, aromatic root vegetables become absolutely useless and tasteless. Not everyone knows that beta-carotene, which carrots are so rich in, exhibits its maximum positive properties only in the presence of fats. But you wouldn’t put butter on a raw root vegetable. What should I do? No worries. Cooks have long found a way out of this situation. It turned out to be quite simple. The pulp of this product can be used to make excellent carrot cutlets. Many of us remember breakfast in kindergarten, when plates of fragrant orange lumps topped with fresh sour cream were served on the table. This dish is considered not only healthy, but also dietary. And for vegetarians, carrot cutlets are just a godsend. To prepare them you need very few ingredients.

Carrot cutlets recipe

For 1 kilogram of fresh carrots - 3 raw eggs, a little salt, a teaspoon of sugar and half a glass of milk, semolina and breadcrumbs. It is better to fry such cutlets in vegetable oil. But lovers of healthy food or those with stomach problems can successfully steam them, microwave or oven. The process is simple and easy to remember:

1. First you need to chop the carrots. This can be done using a fine grater or blender.
2. Place the resulting mass in a deep container, add sugar, salt, a little butter and mix well.
3. Separately, heat the milk and pour it into the carrot mixture.
4. Place the pan with the product on the stove and bring the mixture to a boil, then continue to simmer over low heat.
5. Add semolina to the pan and cook for another 10 minutes.
6. Remove the finished product from the heat, add separately beaten yolks, stir and let cool. At this time, beat the whites separately.
7. Make carrot cutlets from the resulting mass, dip them first in beaten egg whites, then roll in breadcrumbs and fry in a frying pan in boiling oil. Serve as a separate dish with sour cream or milk. It turns out very tasty. But to diversify your diet, carrot cutlets can be used as a side dish for fish or chicken. The effect is guaranteed.

Delicious and even tastier

After reading the proposed recipe, everyone will think that he already knows everything about how to cook carrot cutlets. But there is no limit to perfection. There is one more component that can make the dish more tender and tasty. Just add a little cottage cheese to the mixture, and the golden cutlets will simply melt in your mouth. To be convinced of what has been said, you just need to prepare the following products for work: 800 grams of carrots, 200 grams of cottage cheese, 1 egg, salt, half a glass of semolina, a glass of sour cream, 60 grams of butter, breadcrumbs, a little sugar and 70 milliliters of milk.

1. Shredded carrots need to be boiled in milk, adding butter.
2. Pour semolina into the boiling mixture and cook over low heat until the cereal is ready.
3. Allow the hot mixture to cool slightly. Then add sugar, egg, cottage cheese and a little salt and mix everything well.
4. Form neat cutlets from the resulting minced meat, roll them lightly in breadcrumbs, and then fry until tender. The difference in taste will be felt immediately. It is better to use butter so that the crust is not too crispy.

Perfection without limits

And even now you can’t be completely sure that you know absolutely everything about this interesting dish. In fact, there are dozens of different options. For example, you can use oatmeal or regular flour instead of semolina. And the carrots themselves don’t need to be boiled first, but just chopped. Prepare the minced meat according to the usual recipe without milk, and simmer the ready-fried cutlets for 10 minutes in the same frying pan, adding a little water. But there is an even more elegant option. We'll show you how to cook carrot cutlets with filling. The bulk is prepared as usual using semolina. Then a flat cake is made from the minced carrots, inside which the pre-prepared mixture is laid out. These cutlets are breaded in flour and fried in vegetable oil. You can use raisins and apples as filling. To do this, randomly chopped fruits must be simmered together with berries in a frying pan, adding a small amount of water and sugar until the products become softer. The cutlets turn out very tasty.

With such a simple ingredient as carrots, you can prepare a large number of delicious dishes, and one of them is carrot cutlets. You can make different variations from them, adding new components. Let's look at making carrot cutlets - recipes that are quick and tasty to prepare at home.

This simple preparation of delicious cutlets is included in the category “Carrot cutlets, quick and tasty recipes.”

Ingredients:

Carrots – 3 pieces;
cabbage – 300 grams;
cream - 120 ml;
flour;
eggs – 2 large;
olive oil;
salt.

Preparation:

1. Grate the carrots through a large grater and chop the washed cabbage quite finely.

2. Place the carrots and cabbage in a frying pan, add olive oil to them, then put on low heat and cover with a lid.

3. It is necessary to simmer the vegetables until softened, stirring them occasionally.

4. After everything has been extinguished, turn off the heat and leave this mixture to cool.

5. After cooling, add eggs and cream, add salt and mix thoroughly.

6. Gradually add flour until a non-liquid consistency is obtained.

You can safely write down pumpkin-carrot cutlets in your cookbook under the title “Carrot cutlets, quick and tasty recipes.”

Carrot cutlets with pumpkin

Required ingredients:

Pumpkin – 450 - 500 grams;
one carrot;
egg – 2 large;
flour - approximately 250 grams;
honey – 2 - 3 spoons;
soda (baking powder);
sour cream – 2 - 3 tbsp. spoons;
salt.

Preparation

The taste of these cutlets is completely unforgettable, and the cooking process is quite simple.

1. Pumpkin and carrots must be washed well and peeled.

3. We begin to add honey, eggs, sour cream and baking powder with flour one by one. When adding each component, you need to mix this mass.

4. After everything has been extinguished (about 12 - 15 minutes), turn off the fire and cool our mixture. The mixture should be the same consistency as for pancakes.

5. When it is slightly warm, you need to spoon it onto a heated frying pan with sunflower oil.

6. Fry our cutlets until golden brown crusts appear on both sides.

This wonderful recipe is even suitable for a children’s menu, so it can safely be added to the list “Carrot cutlets, quick and tasty recipes.”

Ingredients:

Cottage cheese – 150 grams;
Carrots – 3 pieces;
One egg;
Semolina – 2 tbsp. l;
Milk – half a glass;
Granulated sugar – 4 tbsp. l;
Butter – 90 grams;
Flour;
Sunflower oil.

Preparation

1. Peel the carrots and grate them on a large grater.

2. Melt the butter in a frying pan and put the carrots there, put on low heat, cover with a lid and fry for about 5 minutes.

3. Add milk to the carrots, stir and close the lid again, continuing to simmer for about 10 minutes.

4. Slowly add sugar and semolina in a thin stream, stirring constantly so that semolina lumps do not form. Simmer for another 5 – 7 minutes.

5. Remove the mixture from the stove and give it some time to cool completely.

6. After the mixture has cooled, add cottage cheese, stir well, then pour in the egg and mix everything well again.

7. Using a tablespoon, we form carrot cutlets from our mixture, roll them in flour and place them on a preheated frying pan.

8. Fry until golden brown.

These are the recipes for carrot cutlets that you can quickly and deliciously prepare yourself. If you like lean but tasty cutlets, be sure to try making

Appetizing homemade carrot cutlets: recipes for children and adults. Carrots are a very healthy vegetable that contains a huge amount of minerals and vitamins.

More than once we have heard about its benefits for vision, it will also be useful for people who are fighting diabetes, it is recommended for people with hypertension, and much more can be said about the benefits of the queen of the vegetable garden, the carrot.

Today, it is rare that a housewife can do without carrots in her culinary delights. Let's consider this type of dish as carrot cutlets, the recipe for which you can choose according to your taste or choose from those listed below.

Cutlets made from carrots are a very healthy dietary dish, since not everyone can afford to enjoy fatty meat foods. Carrot cutlets can also be recommended for a children's menu.

In order to prepare such a dish you do not need expensive ingredients. Cooking will take a little time, because preparing such cutlets is very simple. You can make them sweet and serve them as a dessert, or you can make them salty as a side dish. For example, carrot cutlets with semolina can be an afternoon snack for a child or a delicious addition to a family dinner. Your task is only to choose the necessary recipe.

Classic carrot cutlets

To prepare carrot cutlets according to the classic recipe, you will need the following ingredients.

Ingredients:

• - 3 medium carrots;
• - 150 gr. flour;
• - 2 eggs;
• - 30 ml. sunflower oil;
• - pepper and salt.

Recipe:

Peel the carrots and grate them on a large-mesh grater. Beat the eggs and add them to the grated carrots. Stir the resulting mixture, add flour, salt and pepper as desired.

Leave the resulting mixture for 30 minutes. This is so that the carrots begin to release juice and soften.

Next, prepare a frying pan with heated oil. Form cutlets and roll them in flour, then place them in a frying pan and fry over low heat until the crust is golden brown. The cutlets are ready. These carrot cutlets, the recipe for which is described, can be served with all types of sauce, this will make them seem even tastier.

Carrot cutlets with semolina

Making such cutlets with the addition of semolina will not be difficult for you. For this cooking method you will need the following.

Ingredients:

• - 5 carrots;
• - half a glass of milk;
• - half a glass of semolina;
• - 3 eggs;
• - a glass of crackers;
• - oil, you can use any vegetable oil;
• - 1 teaspoon of fine crystalline sugar;
• - salt.

Recipe:

After peeling the carrots, grind them in a blender until they become mushy.

Then pour it into a saucepan, adding salt, butter and granulated sugar. While stirring, add warm milk and place on low heat. Simmer for 30 minutes.

Without removing from heat, add semolina and leave for 10 minutes. If there is not enough liquid, you can add a little more milk.

Next, turn off the heat, let it cool and beat in 3 yolks, stir. We make cutlets, dip them in whipped egg whites, then in breadcrumbs and place them in a heated frying pan. Fry on one side and the other until done. These cutlets can be served with Bechamel sauce or simply with sour cream.

Carrot cutlets with orange juice

To prepare this type of cutlet you will need

Ingredients:

• - 3 carrots;
• - 2 chicken eggs;
• - 2 spoons of semolina;
• - breadcrumbs;
• - 1 orange;
• - 3 eggs.

Recipe:

Place the grated carrots in a saucepan and squeeze the juice out of the orange and begin to simmer with the lid closed; when 20-25 minutes have passed, remove the carrots from the heat and let it cool. When it has cooled, beat in 3 eggs and add semolina, mix thoroughly with a spoon.

We make cutlets, roll them in breading and fry them in vegetable oil.

Cutlets with boiled carrots

In order to make carrot cutlets from boiled carrots you will need:

Ingredients:

• - 4 carrots;
• - 3 tablespoons of sour cream;
• - sugar, half a tbsp. spoons;
• - 3 spoons of semolina;
• - salt;
• - 2 tablespoons of flour;
• - 2 eggs.

How to cook carrot cutlets, recipe:

It is necessary to boil the carrots until tender, then peel them and grate them on a grater with fine grooves. Beat the eggs with sugar and add the mixture to the carrots, then add sour cream and salt to taste. Mix all ingredients thoroughly and add semolina and flour. Leave this carrot mince for half an hour so that the semolina and flour swell and become saturated.

If after the passage of time the prepared mixture is liquid, then it is worth adding some more flour and semolina. Form cutlets and roll them in flour, fry over low heat.

Cutlets with carrots in the oven

To prepare this recipe for carrot cutlets you will need:

Ingredients:

• - 1 carrot;
• - 5 pieces. dried apricots;
• - 1 apple;
• - 1 egg;
• - a glass of milk;
• - a piece of 20 g butter;
• - 2 tables. spoons of semolina;
• - 4 things. prunes

Carrot cutlets in the oven, recipe:

Carrot cutlets in the oven are quite easy to prepare, and due to the fact that they languish in the oven, the maximum of nutrients will be preserved. So, place dried apricots and prunes in warm water to make them softer. After peeling the carrots and apples and cleaning the core, grate them using a regular grater. Cut the prunes and dried apricots as finely as possible.

Pour the milk into a small saucepan, pour in the grated apple and carrots, add chopped dried apricots and prunes and simmer over low heat for about 20 minutes. When this mass becomes soft, add semolina and simmer for another 2 minutes. Put in the oil. It is very important to mix this mass thoroughly. Then let it cool.

When the mixture has cooled, beat in the eggs. At this stage, it is also important to mix everything thoroughly. Next, we cover the baking sheet with foil or baking paper, or even take out a silicone mold, it’s up to the housewife to choose, and form the cutlets, placing them, for example, on a baking sheet. Place the cutlets in the oven at 180 degrees. When 25 minutes have passed, take them out.

Steamed carrot cutlets

One of the wonderful dishes is steamed carrot cutlets. They turn out to be very filling, tasty and, very importantly, healthy. Everyone probably already knows how healthy steamed food is.

Ingredients:

• - 1 carrot;
• - 4 quail eggs;
• - 1 onion;
• - 1 chicken breast;
• - 150 g cauliflower inflorescences;
• - pepper and salt.

Steaming carrot cutlets:

We clean and wash the carrots and onions. We cut the carrots into circles, cut the onion into half rings and put everything in a container prepared in advance. We also cut the chicken breast into cubes. And add them to the carrots and onions. It's the same with cauliflower. Then grind all the ingredients with a blender or using a food processor. Those who do not have such equipment can use a regular meat grinder.

After the minced meat is ready, beat the quail eggs into it, add pepper and salt. Add various herbs or spices that you like. The minced meat is ready.

For owners of multicookers, steaming carrot cutlets is, of course, a joy, but here’s how to make carrot cutlets for those who don’t yet have such a home helper in the kitchen.

Take a pan, pour a little more than half of the water into it and put it on the fire. In the form of a steaming bowl, you can use a sieve or colander that will fit the size of the pan.

We form round cutlets from the prepared minced meat and place them in a bowl for steaming. In a multicooker, the cooking time will be 35 minutes, but if you cook without such household appliances, then the cooking time should be increased to 1 hour.

Carrot cutlets in a slow cooker

In a slow cooker you can make any types of cutlets, the main ingredient of which is carrots. Such cutlets, steamed, will be a very healthy dish, because they will retain maximum nutrients, but fried and baked ones should not be discounted either. Not to mention the time saved.

Ingredients:

• - 3 medium carrots;
• - 3 large potatoes;
• - 1 onion;
• - 2 eggs;
• - green onion feathers;
• - 200 g hard cheese (to your taste);
• - pepper, salt;
• - parsley dill;
• - flour.

How to cook carrot cutlets using a slow cooker:

Pre-boil carrots and potatoes in their skins, cool and peel. Then grind the vegetables using a meat grinder and set them aside.

Finely chop the greens and add them to the carrots and potatoes, grate the cheese and add it to the minced vegetables. Beat in the eggs, pepper, salt and add 3 tablespoons of flour and mix everything thoroughly. The consistency should be dense so that the cutlets hold their shape. Set aside this prepared minced meat for a while.

Cut the onion into cubes. Pour oil into a multi-cooker bowl and pour in the onion, set to frying function and fry the onion until golden brown.

After the onions are fried, we form round cutlets from the prepared mixture, which we previously set aside, and put them in a multi-bowl for frying the onions. Pour in a glass of water, close the lid of the device and set the device to simmer for 30 minutes. The cutlets are ready in the slow cooker.

Cabbage-carrot cutlets

Perhaps, imagining such cutlets, at first glance they will not seem appetizing, but anyone who has ever cooked them will say with confidence that these cutlets are very tasty and juicy.

Ingredients:

• - 3 carrots;
• - 300 g cabbage;
• - 2 eggs;
• - flour;
• - 100 ml cream;
• - salt;
• - olive oil.

How to cook carrot cutlets with cabbage:

Three carrots on a regular grater, finely chop the cabbage and put everything in a frying pan or in a saucepan. Add 4 tablespoons of prepared olive oil, place on low heat and close the pan. We stew the vegetables until they soften, stirring occasionally.

When the mixture of carrots and cabbage is ready, set it aside from the heat and let it cool. Add cream and eggs to the cooled mixture and mix. We look at the density of the mixture and add flour so that the mass is not liquid. Add salt.

We make cutlets, roll them in flour, and fry them in a frying pan, adding vegetable oil, until cooked.

Carrot cutlets for children

Carrot cutlets are certainly a healthy and unusual dish, but every mother knows that feeding a child such deliciousness is problematic. We present to your attention a recipe for sweet carrot cutlets for children, after trying which no little one will remain indifferent.

Ingredients:

• - 4 carrots;
• - 3 apples;
• - 50 ml milk;
• - 100 gr. semolina;
• - 40 g butter, maybe butter;
• - raisin;
• - 2 eggs;
• - sugar;
• - cinnamon;
• - vanilla sugar.

Carrot cutlets recipe for children:

The apples need to be peeled and cored, then finely chopped and poured into a small saucepan. The raisins must be sorted out in advance, washed and placed in warm water for 20 minutes. When the raisins increase in volume, add them to the apples. Place the container with apples and raisins on low heat, add 3 tablespoons of water and the same amount of sugar. Although, you can decide how much sugar to add at your own discretion. Add cinnamon, vanilla sugar and simmer until the apples soften.

Next, take the carrots, peel them and grind them on a fine grater. Place the grated carrots in another pan, add milk and butter to it and put it on low heat, cook it for about 20 minutes. When the carrots are ready, without removing from the heat, add semolina to it and stir continuously. We also add sugar, also at our discretion. If you want your cutlets to turn out sweet, add more; if you don’t want the baby to get used to the sweetness, then you shouldn’t overdo it with sugar. We also add vanilla sugar.

After all the prepared mixtures have cooled, add eggs to the carrot mixture and mix. Next, take out a baking sheet and place a cake of carrot mass on it, trying to make it round in shape. Place apple and raisin filling in the center. We wrap the carrot edges. You should now have a cutlet with filling. Place the baking sheet in a preheated oven at 170 degrees for 30 minutes. These baby carrot cutlets will please everyone in the household.

Carrot cutlets with pumpkin

Ingredients:

• - 500 g pumpkin;
• - 1 carrot;
• - 2 eggs;
• - a packet of baking powder;
• - a glass of flour;
• - 1 tbsp. spoon of semolina;
• - oil, preferably sunflower;
• - 3 tbsp. spoons of sour cream;
• - 3 spoons of honey.

Recipe:

Preparing such cutlets is simple, and the taste of the resulting culinary recipe is simply unforgettable.

So, we wash the carrots and pumpkin and peel off the crust from them. We grate the vegetables, put them in a saucepan, put them on the fire and add honey, sour cream, eggs, flour, baking powder and semolina one by one. Mix everything after each ingredient.

After 15 minutes of simmering, remove the pan from the heat and let cool and set. When the mixture is barely warm. Heat the vegetable oil in a frying pan and spoon in the mixture. We work with a spoon, because the prepared mixture will be like pancake dough. Fry until golden brown on both sides.

Carrot cutlets with baby spinach

This recipe for making carrot cutlets is very unusual, but once you cook and try them, you will appreciate this recipe.

Ingredients:

• - 3 carrots;
• - 2 eggs;
• - a teaspoon of oil, maybe olive oil;
• - 2 tbsp. spoons of muesli with candied fruits;
• - young spinach leaves;
• - 2 tbsp. spoons of semolina.

Recipe:

We clean the carrots, as always, using three graters with the smallest meshes. In eggs, separate the white from the yolk. We only need proteins. Mix grated carrots and whipped egg whites, add semolina and muesli. Mix all ingredients and add olive oil.

Finely chop the spinach leaves. And we send it to our carrots. Leave the mixed ingredients for 40 minutes and let them brew. Then heat the pan, form the cutlets and fry them on one side and the other. This dish can be served with honey or condensed milk, but for those who are watching their waistline, these cutlets can be served with pomegranate juice.

Carrot cutlets with cheese filling recipe

Want to get in a sunny orange mood? Prepare carrot cutlets for yourself and your loved ones - quick, satisfying, tasty. In addition, an additional dose of carotene will not be superfluous. Scientists believe that vitamin A remains in small doses after heat treatment, but is better absorbed by our body, especially in combination with fats, in this case with sour cream, cheese and butter.

This dish is ideal for breakfast. It is better to serve them hot, before the cheese filling has hardened, this will add piquancy:

Ingredients:

• We will need:
• carrots – 500g;
• milk – 1/4 three hundred gram glass;
• flour - a couple of tablespoons;
• cheese – 50g;
• semolina – 3 tablespoons;
• sour cream – 1.5 tbsp + for decoration;
• butter – 50 g;
• salt to taste.

Recipe:

Wash the carrots, peel and cut into strips.

Pour the milk into a saucepan and put on the fire, bring to a boil and add the carrots - cook until tender for about 10 minutes.

Pour semolina into the mixture, stirring constantly until the porridge thickens, remove to the oven, and cool. Mash with a fork until pureed.

Advice - if you want carrot cutlets to be more filling, instead of semolina, add rolled oats in the same size.

Add salt and sour cream to the resulting cooled mass and mix well.

Add flour sifted through a sieve until the mixture is viscous.

Grate the cheese on a fine grater.

It is better to fry carrot cutlets with cheese filling in butter. Melt it in a frying pan. We turn the fire on the stove to a small size, we do this to prevent burning.

Use a tablespoon to spread the resulting carrot cutlet mixture into thin flat cakes, in the center of which we place grated cheese.

Immediately place a spoonful of more dough on top to make pancakes with cheese filling inside. It is advisable to do all this quickly so that the underside does not have time to fry.

Cover the pan with a lid for a minute or two.

Turn the pancakes over using a wooden spatula or fork. Fry until done.

Try cooking one cutlet first. If, when turning over to the other side, the mass begins to fall apart or burn, do not panic - this happens, just add a little more flour.

Place carrot cutlets with cheese filling on a plate. Serve with sour cream, herbs and tomatoes as a side dish for meat or as an independent dish.

Bon appetit!

Carrot cutlets with cottage cheese

You can cook anything from a vegetable like carrots. Here, for example, is a recipe for carrot cutlets with cottage cheese. They will be juicy, will delight you with their brightness, and are perfect for a children's table.

Ingredients:

• - 3 carrots;
• - 2 tbsp. spoons of semolina;
• - 150 g of cottage cheese;
• - 80 g butter;
• - a little less than half a glass of milk;
• - 4 tbsp. spoons of sugar;
• - flour;
• - 1 egg;
• - vegetable oil.

Carrot cutlets with cottage cheese recipe:

Three raw peeled carrots on a grater. Heat the butter in a frying pan and add the grated carrots, put it on the stove over low heat, close the lid and so on for 5 minutes.

Then pour in the milk, mix everything and close the lid again and continue simmering for about 10 minutes. After that, add sugar and add semolina, stirring the mixture continuously. You should stir thoroughly and constantly to avoid the formation of semolina lumps. Continue simmering for a few more minutes.

After the mixture has cooled, transfer it to another container, for example a bowl, and add cottage cheese, previously ground through a sieve. Stir, beat in the egg and mix everything thoroughly again.

Using a tablespoon, take small pieces of the carrot mixture and form into a cutlet shape. Dredged in flour, place them in a heated frying pan. Fry as always until golden brown.

Carrot cutlets, photo

Carrot cutlets can be prepared with the addition of beets. If your culinary imagination is bubbling, then you can diversify the minced carrots and beets by adding nuts, zucchini, potatoes, cauliflower and much more. It all depends on your preferences and culinary desires. For the cooking option described below, you will need to purchase the following.

Ingredients:

• - 5-6 small heads of beets;
• - 2-3 medium carrots;
• - 50 ml milk;
• - 15 g butter;
• - sour cream;
• - 3 spoons of semolina;
• - greenery;
• - garlic;
• - salt.

Recipe for carrot cutlets with photo:

Wash the carrots with water, peel and grate on a regular grater. Place it in a frying pan and add milk; simmer until the carrots soften. In time it is 20-25 minutes. During the stewing process, add sour cream and butter.

The beets should first be boiled in their skins and peeled. The photo shows small heads of cabbage, so you needed more of them; if you buy large beets, then take 1-2 heads of cabbage. The photo shows a grater on which we then grate the vegetable.

We also put the beets in the frying pan and begin to simmer with the addition of a small amount of drained oil. Add the remaining 1 spoon of semolina to the beets. Mix everything and simmer for 5 minutes. Squeeze out the peeled and cooked garlic using a garlic press. The presence of semolina in both carrots and beets makes the minced vegetables more viscous and makes it easier to form cutlets.

Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil. We form cutlets, placing them on a baking sheet. Bake the cutlets for 20-25 minutes, checking them from time to time.

There are many recipes for carrot cutlets (classic and not only), each of which has its own flavor and unusual taste.

Most of us are accustomed to the fact that cutlets are a very tasty meat dish, served with a variety of side dishes. “Carrot cutlets,” on the contrary, can themselves act as a side dish.
If you add minced carrots with fried onions, salt and spices, you will get an excellent vegetable addition, for example, to chicken. Low-calorie carrot cutlets are quickly absorbed by the body and satiate it for a long time.

This dish can be prepared in several ways. To improve the taste and strengthen the structure, an egg is added to them. But if you exclude it, you will get an excellent lean dish. And viscous semolina will keep the “minced meat” from spreading.

Cutlets can be salted and used as a side dish, or you can turn them into a great dessert. In this case, add a little sugar and any fruit. It could be an apple or a pear. It will be enough just to grate them and add them to the total mass before heat treatment. Raisins or dried apricots are also good in such sweet cutlets.

However, the name itself – “cutlets” – is quite arbitrary here. It describes only the form and method of preparation, the ingredients have nothing in common with meat products. That is why carrot cutlets are often made as a Lenten dish.

There are also several cooking methods. Vegetables can be pre-boiled and after that peeled and grated. Or you can stew it as shown below.
It is also possible to prepare minced vegetables from raw carrots. But then the cutlets should first be browned over high heat, and then left to simmer under the lid until fully cooked.

***

For carrot cutlets we will need:

- carrots – 0.4 kg. (the taste of the dish is largely determined by the quality of the carrots - young and juicy ones are better for sweet cutlets, and limp and stale ones are better for lean ones);
- onion – 1 pc.;
- semolina – 1.5 tbsp. l.;
- chicken egg – 1 pc. (excluded for the Lenten version!).

Ingredients for our cutlets

Recipe

First you need to wash the carrots well in clean water.

Clean. If the vegetables are young, then use a short knife. If the carrots are limp and do not want to part with the peel easily, it is better to use a vegetable peeler.

Now grate it. You can use a compartment with any cells, but this is not important here.

Pour the carrot shavings into a deep frying pan, add a little vegetable oil and 0.5 cups of water.

Add salt.

Carrots should be simmered until almost fully cooked. This will take about 10 minutes over medium heat.
Periodically look under the lid and stir the vegetables to avoid burning.

When the carrot shavings become soft, add semolina. It should be scattered in a thin layer over the entire surface of the vegetables.

In this case, the mass should be mixed intensively so that the cereal does not stick together and unnecessary balls do not form.

Remove the carrots from the heat, cover with a lid and leave for a few minutes - the semolina will have time to soak in the juice.
During this time, cut the onion into very small cubes.

Pour them into the frying pan and, stirring constantly, bring them to a “glazed” state. It will not have time to become golden, but at the same time it will soften and stop crunching.

Stir the vegetables to determine if they have cooled sufficiently. If steam is still noticeable, you need to wait a few minutes.

Make a well in the carrot-onion mixture and crack in a raw egg. During fasting we exclude it.
(Don’t worry, the minced meat comes out sticky enough without it. And it’s even easier to form cutlets - you can spoon them directly into the frying pan)

Let's pepper it. Ground black pepper is ideal for this dish. You can add your favorite spices, but don’t overdo it. The sweet aroma of carrots in this dish is already quite strong.

Mix everything well again. We got a kind of carrot mince. From it we make small round or elongated cutlets.
It is more convenient to do this with your hands soaked in cold water. In this case, the mass does not stick to the skin.

Dredge the cutlet on all sides in flour. And fry in vegetable oil.

Carrot cutlets are ready.

You can serve them as a side dish for any meat dish, and during Lent they can successfully replace the main dish.

Bon appetit!

- For lean carrot cutlets, chicken eggs are excluded. You can use chickpea flour or mashed potatoes instead.

To make the cutlets juicier, you can cut a green apple into mince into strips - Antonovka is best.

If you are preparing sweet carrot cutlets for children, then you can also add raisins or dried apricots to the minced meat.

In order for the carrot mince to keep its shape perfectly, it is necessary to squeeze the vegetables after chopping.

The cutlets must be placed on a hot frying pan - then they will immediately set into a crust.

Fry each side for at least a minute.

Carrot cutlets turn out soft if you fry them under a closed lid. If you want to achieve a crispy crust, cook the carrot cutlets in an open frying pan.

The following recipes with carrot cutlets are also often watched:

I made the first carrot cutlets in my life according to the classic recipe: from carrots and flour (or semolina). In basic recipes in most cookbooks, it is suggested to add sugar to the carrot mince, and significantly more salt. I tried to listen to culinary authorities, but the result did not please me. The cutlets turned out to be very sweet, because the carrots themselves contain enough sugar, and we added more. The result is almost a dessert dish.

For the same reason, carrot cutlets with dried apricots did not take root in my family (although the taste was harmonious, my men flatly refused to eat sweet cutlets). After various experiments, the family was left with only one recipe - carrot and oatmeal cutlets. There are really only two ingredients here. And you can choose spices according to your taste. And, of course, if you are not fasting, you can afford to add one raw chicken egg to the minced meat.

When starting to cook cutlets, first of all we need to steam the oatmeal. It is very convenient to use finely ground flakes, but coarser ones will also work. A glass of oatmeal should be poured with boiling water at a ratio of approximately 1:2. Mix the flakes with water, cover the bowl with the future porridge and leave to infuse.

In the meantime, we will prepare the carrots. I had two very large carrots, i.e. If you have medium-sized carrots, then it is better to take three pieces at once. Vegetables must be thoroughly washed, peeled and chopped. It’s quite possible to simply grate the carrots on a fine grater, but I used the help of my main assistant - a food processor. In a food processor, you can grind fresh hard vegetables almost into a pate, retaining all the juices.

When the oatmeal has almost completely cooled, it needs to be combined with chopped carrots. Mix the minced meat and season to your taste. I like to add a little salt and a little more pepper mixture than usual. The minced meat is ready. It doesn’t look very presentable, but it’s bright.

Place a frying pan with vegetable oil on the fire. While it is heating up, form the cutlets. To ensure that the cutlets have a crispy crust (and also to ensure that they turn over well - don’t forget, we don’t have eggs in the minced meat!), it is better to roll them in breadcrumbs. We wet our hands with cold water, form a round cutlet, bread the cutlet in breadcrumbs and immediately place it in a hot frying pan.

I noticed that it is better not to mold carrot cutlets in advance, but to fry them immediately. Then such cutlets will keep their shape better.

It is better to fry the cutlets over low heat and without using a lid. The cutlets are steamed under the lid, which means the delicate shape of the carrot cutlets may be lost. In addition, lightly frying for a few minutes until golden brown on each side is quite enough, because the minced meat already contains ready-made oatmeal and finely grated carrots - they cook very quickly!