For those who want to lose weight or exclude meat products from the diet - irreplaceable recipe! Make carrot patties - delicious!

Vegetable dishes are characterized by low calorie content, easy digestibility and maximum benefits. They are rich in vitamins and are suitable for everyone, without exception. The best time to cook vegetables is autumn, when the markets present all the wealth of nature in the brightest colors. Delight loved ones with a new dish and cook carrot cutlets.

Carrot cutlets will delight those who adhere to the principles of a healthy diet and try to be in great physical shape. The cutlets guarantee excellent taste. They will be especially useful in combination with canned green peas, buckwheat porridge. The dish is suitable for kids and the elderly, being the key to excellent health and good mood.

The whole process will take no more than two hours. The recipe for carrot patties contains the following ingredients:

• carrots - 3-4 pcs. ;
• flour top grade- 50 gr. ;
• chicken egg - 1 pc. ;
• salt - 5 gr. ;
• vegetable oil - 10 ml.

Boil the carrots in water until tender. When choosing, it is advisable to focus on the "Punisher" variety. This type of carrot has a particularly sweet taste.

Rub the semi-finished product in any convenient way.

Mix thoroughly with egg, salt, form cutlets. It is best to do this with wet hands.

Pour oil into the pan. Let it warm up and start frying. Fry on 2 sides until golden brown.

A few minutes are enough and a tasty, healthy vegetable dish will be on the dinner table.

Serve the patties with sour cream or low-fat yogurt, which you can easily make at home.

Recipe 2: carrot cutlets in the oven

You can make delicious diet cutlets from ordinary carrots, which will certainly please all family members. My four-year-old child eats such dietary carrot cutlets in the oven with great pleasure, and my husband never refuses a couple of cutlets. The most important thing in this recipe with a photo is to choose a juicy and sweet carrot, because the final taste of the cutlets depends on it. Be sure to add to the carrot cutlets Adyghe cheese, if you wish, you can add any other pickled cheese... For such cutlets, we will use oat flour- pre-grind oatmeal in a coffee grinder. Diet carrot cutlets can be served with vegetables and herbs, you can also add a light yogurt-based sauce.

• carrots - 3 pcs.,
• onion - 1 pc.,
• oat flour - 2 tablespoons,
• garlic - 1 clove
• Adyghe cheese - 70 gr.,
• salt, pepper - to taste.

Prepare all the products according to the list, choose medium-sized carrots, peel the carrots and wash and dry. Grate the carrots on the finest grater, you can also chop the carrots in a blender bowl.

Peel and rinse the onion, dry it. Cut the onion into half rings or cubes. Add onions to carrots.

Transfer vegetables to a frying pan, pour in some clean water and simmer vegetables for 7-10 minutes. Also, you can pre-bake the carrots in the oven, or just boil the carrots until tender.

Transfer the sautéed vegetables to a blender bowl and chop.

Put chopped carrots and onions into a bowl. Add a couple of tablespoons of oatmeal to the carrots.

Grate Adyghe cheese and add to carrots.

Choose one large or several small cloves of garlic, peel and grate on a fine grater. Add garlic to the rest of the ingredients. Toss in a pinch of salt and a pinch of ground black pepper. Mix all ingredients thoroughly. Preheat the oven to 180 degrees.

Use any round mold to form cutlets, you can also form them by hand. Transfer the patties to a silicone mat or baking sheet. Bake the patties for about 15-17 minutes. After the cutlets, serve to the table - it turns out very tasty, be sure to try cooking!

Recipe 3: diet carrot cutlets

If you decide to lose weight, but do not know what to cook, I suggest you try carrot patties. The recipe is simple, they are cooked in the oven and, as a result, delicious, dietary vegetable cutlets are obtained.

Eating carrot cutlets will help normalize the digestion process, cleanse the body of toxic waste. The food is easy to digest and gives a good feeling of fullness.

• carrots - 3 pcs.,
• chicken egg - 1 pc.,
• milk 1.5% - 100 ml.,
• semolina - 2 tablespoons,
• butter 62% - 1 tsp,
• sunflower oil - 3 tablespoons,
• breadcrumbs - 3 tablespoons,
• table salt.

First of all, warm up the milk a little, then add there butter, salt.

Peel the carrots, grate with fine incisors. We put it in a container with cow's milk... Put on the stove to simmer on low heat for 10 minutes, stirring constantly. Then we begin to pour in small amounts semolina, stir and cook again for 5 minutes.

Tip: As soon as the mass becomes thick, it means that it is ready.

Tip: The taste of the cutlets depends a lot on the carrots. It should be strong, without irregularities. Choose medium-sized vegetables because they are less toxic. The rich orange color of the carrot indicates the juiciness of the root vegetable.

Tip: You should not grate the carrots in advance so that they do not lose their juiciness.

Tip: Leave the grated carrots for a couple of minutes to start juicing.

After that, add a chicken egg to the mixture.

Wait for the mass to cool completely, then form the cutlets. Pour a small amount of breadcrumbs into a plate, roll each piece evenly.

Tip: For better sculpting of cutlets, do not forget to wet your hands in water.

Tip: Various cereals, zucchini, beets, potatoes are suitable as a filling, onion... Prepare by the example of zraz.

Take a glass oval shape, lubricate it sunflower oil... We spread the cutlets there and send them to bake in a preheated oven for 30 minutes at a temperature level of 180 degrees.

Tip: The semi-finished product should have a ruddy color.

Put the finished carrot cutlets on a plate, decorate with fresh herbs. Use low-calorie sour cream or plain yogurt as an additional sauce.

Recipe 4: baby carrot cutlets (step by step)

Today we will cook carrot cutlets as in kindergarten, a recipe with a photo will help you step by step to repeat everything exactly, not to lose sight of a moment. Such carrot cutlets are often served to my child in kindergarten, the whole group eats them by both cheeks, therefore, at home I also got used to cooking them, the baby is happy, and my husband eats them with great pleasure. You need to cook cutlets from the very delicious carrots, now I have a young carrot, it is sweetish and very tender - just perfect for cutlets!

Serve such carrot cutlets with sour cream or sweet sauce. In the future, knowing the preference of your child, the recipe can be modified, for example, you can add raisins to the carrots, you can add a little vanilla sugar.

• carrots - 2 pcs.;
• chicken eggs - 1 pc .;
• sugar - 1 tablespoon;
• wheat flour - 2-3 tablespoons;
• vegetable oil - for frying;
• sour cream - 1 tablespoon;
• salt - a pinch.

Prepare everything necessary ingredients, the carrots need to be washed and dried, after the carrots must be boiled until tender or steamed.

When the carrots have boiled and cooled down a little, grate them on the finest grater, unload the carrot shavings into a deep bowl. Once I tried to cook the carrots a little differently, try it, the result is very tasty - peel the raw carrots, grate and boil in a small amount of milk so that the milk completely evaporates, then add a little flour or semolina, sugar and an egg - cook cutlets like our option - shape and fry.

So, we are working with boiled and grated carrots further - add sour cream and add one large chicken egg.

Add sugar and flour or semolina into the container, literally throw a pinch of table salt to balance the taste.

Stir well, form small patties.

Fry carrot cutlets in vegetable oil on both sides, do not fry the crust too much, as we cook for children. Remove excess oil with paper towels.

Bon Appetit!

Recipe 5: how to cook carrot patties

• Carrots - 1 kilogram
• Semolina - 100 grams
• Milk - 150 milliliters
• Eggs - 3 pieces
• Sugar - 1 teaspoon
• Butter - 1 tablespoon
• Breadcrumbs
• Vegetable oil for frying
• Salt - 1.5 teaspoons

Peel 1 kilogram of carrots, wash and cut into slices, slices or strips. Put the prepared carrots in a saucepan and pour 150 milliliters of hot milk.

Cover with a lid, bring to a boil, add 1.5 teaspoons of salt, 1 teaspoon of sugar and 1 tablespoon of butter. Stew on small fire covered for about 40 minutes, stirring occasionally.

Add 100 grams of semolina to the cooked carrots and, stirring all the time, continue to cook over low heat for 8 minutes.

For 3 eggs, separate the whites from the yolks, add the yolks to the hot minced cutlet, mix and cool.

From chilled cutlet mass form cutlets, moisten egg white, roll in breadcrumbs and fry in vegetable oil on both sides until crisp, golden brown.

Serve ready-made carrot cutlets with sour cream.

Recipe 6, step by step: lean carrot patties

Famous authors of the no less famous "12 chairs" would probably be surprised to know how popular and loved vegetarian lean carrot cutlets will be! This delicious dietary dish is useful not only for children, but also for those who lead healthy image life. Carrot cutlets are not only appetizing, but also beautiful. They are prepared quickly and easily. There are no eggs in the lean dish, but when the Fast is over, add the egg to the minced carrot and the patties will become much tastier.

• Medium-sized carrots 5-7 pieces
• Semolina 100 grams
• Sugar 1 tablespoon
• Salt 1 teaspoon
• Ground black pepper 0.5 teaspoon

Rinse raw carrots thoroughly with a kitchen brush under warm running water. Then we transfer our ingredient to a saucepan of cold water, so that the liquid completely covers our root vegetable. We put this container on high heat, after covering it with a lid. When the water in the pan boils, reduce the heat to medium and cook the vegetable for 25-30 minutes... We check the readiness of the vegetable with a fork, piercing the root vegetable with it. If the carrots are soft, then they are ready. Turn off the heat, and the pan with the ready vegetable ingredient put under cold water... When the roots have cooled down, we take them out of the container and use a kitchen knife to peel them off.

Then, using a fine grater, we rub our root crop on vegetable shavings and transfer to a free bowl.

In the same container, add sugar, salt and ground black pepper to the chopped carrots, as well as half the norm of semolina. Using a tablespoon, thoroughly mix all the ingredients together until homogeneous mass... Using the same cutlery, put some minced carrot on the palm of your right hand and manually form small cutlets from it. Then we transfer them to a plate with the remaining semolina and roll them well in this ingredient.

Pour vegetable oil into the pan and set the container over medium heat. When the oil warms up well, put several cutlets into this container at a short distance from each other and fry them on one side for 2-3 minutes until golden brown. Then, using a wooden kitchen spatula, gently turn our dish over to the other side and after a golden brown crust forms, reduce the heat. Cover the container with a lid and fry the carrot cutlets on low heat for more 10 minutes. At the end of this time, turn off the burner, open the lid of the pan with the help of a potholder and remove the lean carrot cutlets from the container using a wooden spatula. We transfer them to a deep bowl.

After the tender and fragrant carrot cutlets have cooled down a little, we transfer them to a wide dish and serve. Our lean dish amazingly tasty both warm and cold, with honey or jam, homemade yogurt or sour cream, unless you are fasting, of course. You can serve our cutlets for breakfast or dinner as an independent dish along with vegetables or salad. Enjoy your meal!

Recipe 7: carrot cutlets with semolina (with photo)

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. Do not count how many the healthiest desserts and puree soups for kids can be made from this vegetable. And also delicious carrot cutlets are made from it. Step by step recipe with a photo of such a dish, we suggest trying it.

Minced meat is prepared on the basis of chopped carrots with the addition of semolina. But this will not significantly affect the calorie content of the dish. If you wish, you can not fry the carrot cutlets, but stew. An interesting taste is obtained if cooked in a double boiler.

For cooking carrot cutlets, the cake left after squeezing out the juice is also suitable. But only if it can be used if the juicer does not give it out very dry.

Based on this recipe, you can make carrot cutlets with some kind of filling. For example, put garlic, hard cheese, herbs inside. It will be tasty with prunes and nuts.

These carrot patties are often prepared by those who are fasting. But in this case, no eggs are laid. You can add a little flour to help the patties stick together.

• Large carrots - 3 pieces
• Chicken egg - 1 pc
• Semolina - 2 tbsp.
• Milk - 50 ml
• Breadcrumbs - 3-4 tablespoons
• Salt and spices taste
• Vegetable oil - 50 ml

The main product that you need to make cutlets is carrots. It should be cleaned beforehand.

In the meantime, you can start preparing minced carrot. Grate the vegetable on the finest grater. Salt and, lightly squeezing, drain the liquid.

Now you should mix the carrot mass with the egg. If spiced cutlets are to your liking, add black pepper or some spices intended for cooking meat. It will be delicious with ground coriander.

It's time to add semolina to the carrot mince (if it is already swollen). Mix.

Form balls from the cooked minced vegetables. Dip each in a breading of ground breadcrumbs.

In a frying pan, bring vegetable oil to a boil. Put carrot cutlets and fry them until beautifully golden brown and crispy.

All recipes are carefully selected by the site's culinary club

It's hard to imagine your diet without this healthy vegetable like carrots. It is added to soups and main courses, but few people know that you can make independent dishes from carrots. For example, juicy and aromatic carrot cutlets.

This dish will appeal to all carrot lovers, especially those who cannot or does not want to gnaw their favorite raw vegetable. Carrot cutlets are a healthy dietary food that people who are looking after their figure or have digestive problems will surely appreciate. And also this dish will become indispensable in the diet of young children.

Most delicious recipe

1. Cut the cheese into small squares and grind in a blender or three on the smallest grater;
2. Cut the onion into small cubes, add to the cheese;
3. Sprinkle the resulting mass with seasonings, pepper and salt. Add one egg, mix thoroughly;
4. Three carrots on a special coarse grater, mix with the vegetable mass. We form cutlets and roll in flour;
5. Preheat the pan, add vegetable oil and fry the patties on both sides.

Carrot cutlets with semolina - quick and tasty

Ingredients:

• half a kilogram of carrots;
• one egg;
• two hundred grams of milk;
• three to four tablespoons of semolina;
• two to three tablespoons of sugar;
• two to three tablespoons of flour;
• a teaspoon of vanilla sugar;
• butter for frying.

It will take thirty minutes to prepare the dish, and its calorie content is 110 kilocalories per 100 grams.

1. Rub the carrots on a special coarse grater;
2. Pour vegetable oil into a preheated pan;
3. Add carrots, fry a little and fill with milk;
4. Cover the pan with a lid and simmer over low heat until the carrots are soft;
5. We fall asleep with semolina, add sugar. Mix well until smooth. Cover the mixture with a lid and simmer until tender. We transfer the soft mass to a separate dish;
6. Add an egg to the cooled mass, vanilla sugar... Mix well and pour the flour;
7. Put a piece of butter in a preheated pan. We spread the cutlets with a tablespoon and give them a shape with a spatula;
8. Fry cutlets on both sides over low heat.

Steamed diet carrot cutlets

Ingredients:

• a kilogram of carrots;
• half a glass of milk;
• half a glass of semolina;
• three eggs;
• a teaspoon of sugar;
• vegetable oil;
• salt.

It will take forty minutes to prepare the dish, and its calorie content is 103 kilocalories per 100 grams.

How to cook steamed carrot cutlets:

Carrot cutlets with apples in a slow cooker for a child

Ingredients:

• one carrot;
• one apple;
• three teaspoons of semolina;
• one hundred milliliters of water;
• two tea spoons of sugar;
• half a teaspoon of cinnamon;
• five tablespoons of bread crumbs;
• vegetable oil.

It will take thirty minutes to prepare the dish, and its calorie content is 113 kilocalories per 100 grams.

1. Rub the carrots on a suitable grater, pour half a glass of water and simmer over low heat for eight minutes under the lid. First, bring to a boil, and then reduce the heat;
2. Finely chop the apples and add to the carrots. Simmer everything together until the apples are soft for about ten minutes;
3. Pour semolina there, mix immediately so that there are no lumps;
4. Put salt, sugar and boil for another five minutes;
5. Now you can add some cinnamon for flavor;
6. Cool the mixture and add lemon juice;
7. We form tender patties and roll them well in breadcrumbs;
8. We turn on the multicooker, add vegetable oil to its bowl and lay out the patties. Fry them first on one side, and then on the other.

Recipe for carrot cutlets with cheese in the oven

Ingredients:

• half a kilogram of carrots;
• fifty grams hard cheese;
• three tablespoons of rolled oats;
• two tablespoons of flour;
• fifty milliliters of milk;
• one and a half tablespoons of sour cream;
• fifty grams of butter.

It will take one hour to prepare the dish, and its calorie content is 148 kilocalories per 100 grams.

1. We clean the carrot root vegetable and chop finely. Boil milk and transfer carrots to a saucepan. Cook over medium heat for about ten minutes;
2. We fall asleep oatmeal to the carrots and boil until the mixture becomes viscous enough;
3. Cool the carrots and knead with a fork;
4. Add one and a half tablespoons of thick sour cream, salt, flour to the carrots. Mix the contents of the pan thoroughly;
5. Three cheese on a grater and add part to the pan;
6. Form cutlets from minced carrot. First, make one half, sprinkle with cheese and lay out more carrot mass on top. Thus, the cheese is obtained, as it were, inside the cutlet;
7. Grease special baking dishes with butter and put carrot patties;
8. Bake in the oven at a temperature of one hundred and eighty degrees for about half an hour.

Original carrot cutlets with ginger

Ingredients:

• half a kilogram of carrots;
• ginger root;
• one egg;
• two pieces of white bread;
• two tablespoons of almond petals;
• one hundred and fifty grams of cottage cheese;
• one hundred grams of yogurt;
• salt, pepper, curry.

It will take half an hour to prepare the dish, and its calorie content is 118 kilocalories per 100 grams.

1. Grate carrots and ginger on a fine grater;
2. Fry the almond petals a little in a pan without oil. Soak the bread and wring it out;
3. Mix carrots, ginger, bread, almond petals, one egg white
4. From the resulting cutlet mass we form neat cutlets;
5. We cook them in a double boiler for twenty-five minutes;
6. While the cutlets are being cooked, we make for them delicious sauce... To do this, moisten cottage cheese, yogurt, a pinch of salt and curry.

In order for the carrot cutlets to be juicy and tasty, it is very important to choose the right carrot.

1. The most juicy carrot of a bright orange color, a light orange vegetable is more suitable for cutlets;
2. A good carrot is well shaped, firm and smooth;
3. Carrots with small tops have a small core, they are tastier;
4. Medium-sized carrots are healthier than large carrots, as they absorb less nitrate from the ground;
5. If there are specks and cracks on the carrots, then, most likely, the core is also damaged;
6. Carrots with growths are not worth buying, as they contain many different harmful substances.

You need to rub carrots on cutlets before cooking. If rubbed beforehand, it can lose all the juice. Bon Appetit!

You can cook delicious cutlets not only from meat, but also from vegetable mince. Carrot cutlets are always especially successful. Their recipes are published below.

Ingredients: 580 g raw carrots, 90 g white flour, 2 eggs, salt to taste.

1. First, the vegetables are peeled, washed, and then chopped on a medium grater. The “shavings” should not be too small.
2. The eggs are slightly beaten in a separate bowl, then poured into the carrots.
3. It remains to add flour and salt. Any spice can be used.
4. After about a quarter of an hour after thoroughly mixing all the ingredients, when a sufficient amount of carrot juice is released, you can start forming cutlets.
5. After rolling the blanks in flour, they are fried on both sides in vegetable oil.

Such classic recipe carrot cutlets can be slightly modified and improved to your liking, for example, using various aromatic herbs.

With the addition of semolina in the oven

Ingredients: a pound of peeled carrots, 70 ml of fat milk, an egg, 40 g of semolina, a small piece of butter, table salt, a handful of rusks.

1. Peeled fresh carrots are chopped using a special blender attachment. Melted butter (about 20 g) is added to the resulting vegetable mass, fatty not cold milk is immediately poured into it.
2. The mixture is sent to the pan and simmer under the lid until the vegetable is ready.
3. Semolina is poured onto the hot carrot. Together, the ingredients are stewed for another 6-7 minutes.
4. The mass is cooled, salted, a raw egg is poured into it.
5. From the "minced meat" small cakes are formed, which are rolled in bread crumbs and laid out on an oiled sheet of parchment laid on a baking sheet.

Carrot cutlets with semolina are baked for 15-17 minutes.

In a multicooker for a couple

Ingredients: 900 g carrots, 120 ml fat milk, 60 g semolina, 40 g butter, rock salt, egg, 25 g granulated sugar, 90 g medium fat sour cream, flour for breading, garlic to taste.

1. Milk is poured into the Smart Pot bowl and heated in any suitable program to approximately 70 degrees.
2. Butter and chopped carrots are sent to milk. The mass is salted and sweetened. You can add crushed garlic to it to taste.
3. In the "Stew" mode, the mixture is prepared for about half an hour. In the process, semolina is added to it. The ingredients mix well.
4. The resulting minced vegetable is transferred to a separate bowl and cooled.
5. A testicle is driven into the mass. After the next alteration, small cutlets are molded, each of which is rolled in flour.
6. A pair of glasses of water is poured into the bowl of the device, a special basket is installed on which the blanks are laid out.

Steamed cutlets are cooked in the appropriate program until completion.

Lean carrot cutlets

Ingredients: A full glass of oatmeal without unnecessary additives, 2 fresh carrots, 4 tbsp. tablespoons of refined oil, fine salt, 60 g bread crumbs, a mixture of colored peppers.

1. First you need to steam the oatmeal properly. It is more convenient to use finely ground flakes. The product is poured with about two glasses of boiling water. The ingredients are mixed, the container is covered with a lid and left to infuse for a short time.
2. Vegetables are cleaned and chopped in any convenient way. It's easier to ask a food processor for help.
3. Almost completely cooled oatmeal combines with the vegetable mass. Minced meat is seasoned to the taste of the hostess. Salt, a mixture of peppers and any other favorite seasonings are added to it.
4. Small flat cutlets are formed from bright minced meat. In the process, it is worth lubricating your hands with cold water.
5. Next, the blanks are laid out on a baking sheet covered with parchment and sent to the oven.

Delicious carrot cutlets are cooked in the oven for 17-20 minutes.

Recipe like in kindergarten

Ingredients: a pound of fresh carrots, 60 ml of milk, 30 g of butter, an egg, a handful of crumbs, a pinch of sugar, 40 g of semolina, salt.

1. The carrots are peeled and rubbed on the coarsest grater. Then it is transferred to a saucepan and poured with milk. The butter declared in the recipe is also added to the mass.
2. The mixture is salted, a small amount of granulated sugar is added to it.
3. On minimum heat, carrots with all additives are stewed for 20-25 minutes.
4. Next, semolina is poured into the stewpan, and cooking continues for another 7-8 minutes. The main thing is not to forget to stir the food.
5. When the minced meat has cooled, a raw egg is poured into it. Products are formed from the mass and rolled in bread crumbs.

It is baked in the oven for 15-17 minutes at 180-190 degrees.

Carrot and apple cutlets

Ingredients: 2 carrots, 2 apples, an egg, 1.5 teaspoons of granulated sugar, a pinch of salt, 2 teaspoons of semolina, bread crumbs, 90 ml vegetable oil, 80 ml of filtered water.

1. Carrots and apples are peeled and chopped with a coarse grater. The prepared ingredients are laid out in a small saucepan, sugar, water and salt are added to them. Together, the food is stewed until softened.
2. Further, semolina is poured into the mass. The contents of the pan are simmering for another 3-4 minutes.
3. The resulting mass is cooled, a raw egg is poured into it.
4. Flat products are molded from minced meat, which are rolled in bread crumbs.

The blanks are fried in a well-heated skillet.

How to make with cheese?

Ingredients: 2 carrots, 2 chicken eggs, 2 tbsp. tablespoons of bran and the same amount of semolina, salt, aromatic herbs, 120 g of hard cheese. How to cook carrot cutlets with cheese is described in detail below.

1. Fresh carrots are rubbed on a fine grater. Raw materials are added to the resulting mass. chicken eggs, salt, aromatic herbs. Chopped garlic and / or onions can be used if desired.
2. To roll the blanks, a mixture of bran and semolina is prepared.
3. The cheese is cut into fairly thick cubes. Each of them is placed on a blank for future cutlets - a carrot cake.

One of the pleasant memories from childhood is carrot cutlets, which were often given in kindergarten. Today I want to offer you a recipe with a photo, which will step by step reveal in front of you all the stages of making cutlets from boiled carrots with semolina.

How to make carrot cutlets

Take 500 grams of beautiful orange root vegetables. Rinse it thoroughly with a brush and clean it with a vegetable peeler. Cut out all the wormholes and the green top, if any.

I will steam carrots in a slow cooker. I really like this method because the taste of the vegetable is not digested, and it is no longer necessary to peel it in a boiled form. If you are used to boiling carrots in water, then you can follow this tradition.

Pour water into the multicooker bowl, install a steaming container on top, in which we place the root vegetables. We turn on the "Steam cooking" mode for 45 minutes.

Attention! The countdown in my multicooker starts after the water boils.

After the signal, open the lid and take out the ready-made vegetables.

Now the carrots need to be chopped. This can be done using a blender, but personally I prefer to grind the carrots on a grater with the smallest section.

Combine the following foods in a separate bowl:

• 1 chicken egg;
• 1 tablespoon semolina
• 1 tablespoon flour;
• 1 tablespoon sour cream;
• 0.5 teaspoon sugar;
• 1 pinch of salt.

Mix everything thoroughly until a homogeneous mass is obtained.

Add grated carrots to the dough.

Mix well again.

We form small patties and roll them in flour. I love making triangular carrot cutlets. Ready dish This shape can be made in the form of a whole carrot by attaching a sprig of parsley to the top.

We spread the cutlet blank in a pan with hot vegetable oil... Another advantage of triangular cutlets is their very convenient location in the pan.

Fry until golden brown and turn over.

We serve classic cutlets from carrots with semolina to the table, pouring sour cream over them.

In order to save time, the preparation of this dish can be divided into stages. Boil the carrots the first night, and the next day, quickly make healthy carrot patties for dinner.

You will learn all the intricacies of cooking small and very delicious cutlets from ordinary carrots. They are very tender and hold their shape perfectly when frying. A mix of carrots and semolina, complemented by a milky-creamy note, is an extremely successful balance that is difficult to resist. And the most pleasant thing about such cutlets is that children eat them with pleasure! Let's start?

• large carrots - 2 pcs. (okologue),
• milk - 0.5-1 tbsp.,
• butter - 30 grams,
• granulated sugar - 1 tablespoon,
• salt - 1/3 teaspoon,
• semolina - 2 tablespoons,
• medium egg - 1 pc.,
• flour or crackers - for breading cutlets,
• vegetable oil - for frying,
• sour cream - when serving.

There are two ways to prepare carrots for minced meat for cutlets: boil and chop or chop and boil. We will cook using the second method. To do this, peel the fresh carrots, then cut them into thin rounds or strips - as it is more convenient for anyone. I use a shredder for slicing.

Put the chopped carrots in a saucepan and fill it with 1/3 tbsp. milk.

Add butter, sugar and salt to the saucepan to the carrots. We put the saucepan on the stove, bring the milk to a boil and reduce the heat of the stove to medium.

We need to stew the carrots until soft. On average, this takes 20-30 minutes, depending on the age of the carrot - the older it is, the longer it will take. In the process of stewing, we make sure that the carrots do not burn, and periodically add more milk as needed.

As soon as the carrots are soft enough, knead them and add semolina. Important: do not wait until all the carrot rounds become evenly soft, partial readiness will be quite enough, that is, it will be mashed into mashed potatoes, but not all. Then we will form and fry cutlets from this minced meat, and then the carrots will completely come to readiness.

We soak the carrots with semolina on the stove for another five minutes, stirring constantly, and remove. At this stage, the carrot mass has already become homogeneous and sticky.

We introduce into our minced carrot the last ingredient - an egg, and quickly and quickly knead the mass so that it does not have time to curl up. At first it may seem that the minced meat turns out to be liquid, but while it stands and cools, the semolina will absorb excess moisture.

Knead the cooled carrot mass once more, put a frying pan with vegetable oil on the stove, heat it and sculpt cutlets with wet hands.

We wet our hands constantly, after every second cutlet, since the minced carrot turns out to be very tender and it will be problematic to give it the desired shape. We bread them in flour or breadcrumbs (with a neutral taste, no spices). I used flour.

Fry the carrot cutlets on both sides until golden brown and done. It is not necessary to close the lid when frying.

Serving cutlets with sour cream, for me, this is an ideal option. Or you can cook for them not very sweet (because the cutlets themselves come out sweet enough) milk sauce(gravy).

Only 5 comments to the recipe

Thanks so much I wanted something from my childhood

I hope it's very tasty

the recipe is great! advise

Delicious cutlets turned out, thanks! You need a little more decoys, it's difficult to sculpt.

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Carrot cutlets - 3 diet recipes

Anna Starikova 03/04/2018

Simple, tasty and healthy dish from carrots to Soviet time could be found in the menu of every dining room. Carrot cutlets cook quickly, relate to dietary meals and look appetizing. Carrot cutlets are the best way introduce a healthy root vegetable rich in vitamins and minerals into the child's diet.

There are many ways to cook carrot cutlets - classic, like in kindergarten, with semolina, with bran, with feta cheese, in the oven, steamed, with herbs. It all depends on imagination and taste preferences.

The classic recipe for carrot cutlets

This is the most basic way to make carrot cutlets. This recipe was used in public catering of the Soviet era and is still included in the kindergarten food menu.

Classic carrot cutlets can be eaten as an independent dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend consuming the dish as one of the snacks throughout the day.

It will take about 47 minutes to cook four servings of cutlets.

• 0.5 kg. carrots;
• 1 medium chicken egg;
• 2 cloves of garlic;
• 1 medium onion;
• breadcrumbs;
• salt, pepper to taste;
• vegetable oil for frying.

1. Rinse carrots, garlic and onions thoroughly and peel them.
2. Grind the peeled vegetables with a blender, meat grinder or fine grater and mix into minced meat. Do not use a coarse grater, otherwise the carrots may not be fried and will be soggy.
3. Season the minced vegetables with salt and pepper to taste.
4. Shape the patties. It is convenient to make a neat, uniform shape with a large spoon.
5. Dip each cutlet in bread crumbs.
6. Place the patties in a well-heated skillet with vegetable oil.
7. Fry the patties on each side, turning occasionally with a wooden spatula, until the patty is golden brown with a delicious crust on both sides.
8. Serve with sour cream or garnish from mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

A popular recipe for carrot cutlets with semolina is often used in kindergartens and schools. Fragrant delicious cutlets can be served for an afternoon snack, lunch or dinner, and even put on the table as festive dish at a children's party.

Diet carrot cutlets with semolina do not require cooking skills, they are easy and quick to prepare. All the ingredients can be found in the kitchen of any housewife all year round.

Cooking time for four servings is 1 minute.

• 0.5 kg. carrots;
• 70 ml of milk;
• 2.5 tbsp. l. decoys;
• 2 small chicken eggs;
• 3 tbsp. l. butter;
• 1.5-2 tsp refined sugar;
• 0.5 tsp salt;
• 3 tbsp. l. vegetable oil;
• breadcrumbs.

1. Wash and peel the carrots. Most of the beneficial trace elements are hidden under the peel, so cut the peel as thin as possible.
2. Grind the carrots with a blender, grater or meat grinder.
3. Put a heavy-bottomed skillet on the fire and add butter to the same place. Wait for the butter to melt and place the carrots in the pan, sprinkle with sugar and salt. Pass the carrots, stirring with a wooden spatula for 2-3 minutes.
4. Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mass is evenly softened.
5. Pour semolina into a skillet and mix thoroughly. The semolina should absorb the carrot juice and swell. Darken the mixture in a skillet until it begins to thicken. Watch out for the fire, it doesn't have to be strong.
6. Transfer the thickened mixture to a dry container and let cool.
7. Add eggs one at a time to the carrot mixture, kneading thoroughly. If the carrots are too juicy, the minced vegetables may turn out to be thin and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency with bread crumbs or semolina.
8. Shape the patties with a spoon and roll in breadcrumbs.
9. Pour the oil into a preheated skillet and wait for the oil to heat up. Fry the cutlets on all sides over medium heat until a delicious crust is uniform.
10. Place the fried patties on a paper towel and wait for the paper to absorb excess oil.
11. Serve delicious fragrant cutlets hot with garlic or mushroom sauce, sour cream or simply decorating with herbs.

Carrot cutlets with apple

The dietary recipe for carrot and apple cutlets is popular in nutritional lovers. The combination of carrots with apples and healthy vegetable fats helps the body to maximize the benefits and assimilate all the beneficial trace elements and vitamins contained in the root vegetable.

Carrot and apple cutlets can be used in one of the snacks, at lunchtime or as a dessert.

It will take about 1 hour to cook four servings of approximately 220 grams.

• 500 gr. carrots;
• gr. sweet apples;
• 50-60 gr. semolina;
• 40 gr. butter;
• 1 large chicken or 3 quail eggs;
• 40 gr. granulated sugar;
• ml. milk.

1. Rinse the carrots well and peel them off. Grate the root vegetable on a coarse grater, or chop with a blender using the vegetable chopping function.
2. Wash the apples and remove the core and skin. Chop the apples small cubes, or grate on a coarse grater, if desired.
3. Put a saucepan on the fire, pour milk and a little water into it. Add butter and carrots to the milk. Wait for the liquid to boil and simmer the carrots for 5 minutes, until they soften.
4. In a thin stream, stirring constantly, add semolina into the carrot-milk mixture. Make sure that no lumps form from the cereal.
5. Pour the apples into a saucepan and simmer for a couple of minutes over low heat.
6. Cool the contents of the pot to room temperature.
7. Add eggs to the cooled mixture. Stir well and start forming cutlets. Sprinkle each patty in semolina.
8. Cook the diet cutlets in a slow cooker, oven, or steam for about 40 minutes - 20 minutes on each side.

Boiled carrot cutlets

A wide variety of dishes are prepared from carrots: desserts, first and second courses, salads and snacks. One of the most famous is the recipe for how to cook carrot cutlets from boiled carrots.

INGREDIENTS

• Carrot 200 Gram
• Egg 1 Piece
• 1/2 teaspoon salt
• Sour cream 1 tbsp. spoon
• Breadcrumbs To taste
• Garlic 2 Cloves
• Greens 1 tbsp. spoon
• Spices To taste

Step 1

1. Peel and wash the carrots, cut them into small pieces and send them to a saucepan, fill them with water and put them on the fire, cook until cooked.

Step 2

2. Knead the boiled carrots into porridge, drive in an egg, put sour cream, peel and squeeze out the garlic, add spices and salt to taste, as well as finely chopped greens.

Step 3

3. Stir the minced carrot. Pour bread crumbs into a bowl, form a cutlet with a spoon and roll in breadcrumbs.

Step 4

4. Fry the cutlets in a hot frying pan with a small amount of sunflower oil.

Step 5

5. Put the finished cutlets on a plate and serve with sour cream, bon appetit!

Carrot cutlets

It is believed that it is almost impossible to remain completely indifferent to carrot cutlets - you either love them or don’t love them (or sincerely think so). Carrot cutlets have too pronounced taste. Meanwhile, they can be sweet and not sweet, fried and baked, lean and mild - in general, different. Which brings us to a rather simple truth: even if you “don't like” carrot cutlets, it means only one thing - you just haven't found your recipe yet. We suggest looking for it together. Well, if carrot cutlets are to your taste, well, let's cook them one or two more times!

Carrot cutlets / Recipe with photo step by step

Many people mistakenly believe that carrots are rich in vitamin A. Not at all! This wonderful root vegetable contains a substance called beta-carotene. So it is then synthesized into a useful vitamin already inside our body, exerting its positive influence on it. Which? It is better to read about this in the medical literature. Here we will talk about goodies, more precisely - about delicious cutlets from carrots, both raw and boiled.

Ingredients:

How to cook carrot patties

1. Peel the carrots, cut into 2-3 pieces, add cold water and put in a saucepan over the fire. Cook until tender over medium flame.

2. Twist in a meat grinder or knead with a fork until the consistency of porridge.

4. There we also send sour cream, chopped garlic, salt

5. Add finely chopped greens to the minced meat. Such cutlets with celery are very tasty.

7. Form cutlets and roll in breadcrumbs on both sides.

8. Fry until golden brown in vegetable oil in a frying pan. Serve with yogurt or sour cream.

Delicious carrot cutlets are ready

Bon Appetit!

Carrot cutlets, classic recipe

You will not surprise anyone with vegetable cutlets in our country, and throughout Europe. Such dishes have appeared and appear on the tables not only of adherents of vegetarianism. Well, carrot cutlets in this list confidently take the first place. To prepare such a light dinner or breakfast, you will need the following products:

• carrots - 0.5 kg;
• semolina - 3 tablespoons;
• sugar - 2 tablespoons;
• milk - 100 ml;
• eggs - 1 pc.;
• butter - 100 g;
• salt to taste;

Peel the washed carrots, chop on a coarse grater and put in a saucepan. Pour milk there, put butter, sugar, salt and put on low heat. Stew the carrot mass for about 15 minutes. During this time, the crushed root vegetable will become quite soft. Then add semolina to the saucepan and continue stewing for another 5 minutes.

Remove the resulting semi-finished product from heat and let cool. After that, you need to drive an egg into the mass. As a result, you should get a homogeneous, thick mixture from which you can form cutlets. If the mass turns out to be thin, then you can "thicken" it by adding a little flour.

Roll the cutlets in breadcrumbs and fry in hot vegetable oil until golden brown. You can serve it with sour cream, and for children - with yogurt.

Carrot cutlets "like in kindergarten"

Many people remember what delicious carrot cutlets cooked in kindergarten. Is it possible to cook the same at home? I guess, yes". After all, their peculiar taste depends only on the cooking technology. Of course, the result obtained is unlikely to be a 100% analogue, but you can still try. You will need almost the same ingredients for these cutlets as for the previous recipe:

• carrots - 0.5 kg;
• semolina - 5 tablespoons;
• milk - 150 ml;
• eggs - 1 pc.;
• salt to taste;
• bread crumbs and vegetable oil - for frying.

Cut the peeled carrots into pieces and boil. Boil thick milk semolina... Allow both ingredients to cool. Then pass the boiled carrots through a meat grinder, mix with semolina, salt and beat in an egg. From the resulting mass, you can sculpt cutlets. You can fry them over medium heat in hot oil until a crust forms. Or you can steam it.

Carrot cutlets with semolina

Most carrot cutlet recipes contain an ingredient such as semolina. And this is logical. Semolina is the glue that prevents the finished dish from falling apart. And in this version, it is especially necessary, since the recipe does not involve the use of eggs. All that is needed for cooking is:

• carrots - 0.5 kg;
• semolina - 5 tablespoons;
• milk - ml;
• cottage cheese - 50 g;
• raisins - 2 tablespoons;
• semolina and vegetable oil - for frying.

Grate the carrots on the finest grater. Add cottage cheese, raisins, milk and semolina to it. Mix the mixture thoroughly and leave for 10-15 minutes. During this time, the semolina will have time to swell properly. After that, you can immediately start sculpting cutlets. Each of them will need to be rolled in semolina and fried in a preheated pan in vegetable oil.

Oven baked carrot cutlets

Due to the fact that these carrot patties are cooked in the oven, they can be considered dietary meal... So even those who are struggling with excess weight can afford such a meal. For cooking, you need the following products:

• carrots - 0.5 kg;
• semolina - 6 tablespoons;
• milk - ml;
• eggs - 1 pc.;
• apples - 1 pc.;
• dried apricots - 4-5 dried fruits;
• butter - 100 g.

Soak dried apricots in a little warm water to soften. Peel and grate the carrots and apple. In this case, the size of the grater does not matter. You can completely rely on your own taste. Transfer the resulting mass to a small saucepan.

Dried apricots should be cut into arbitrary pieces, crushed in a garlic press and added to the apple - carrot mixture. Pour the milk there and put the saucepan over low heat. It takes about 15 minutes to cook the mixture.

After that, the saucepan must be removed from the heat, put oil in it, add semolina and mix everything thoroughly. Then you need to drive an egg into the almost finished "dough" and you can start forming cutlets. They need to be baked in an oven preheated to 180 ° C for about 20 minutes.

Steamed carrot cutlets

The last version of carrot cutlets turns out to be no less tasty if steamed. Although for the preparation of this dish in this device, you can use any other recipe.

Steam is best done in a double boiler. Considering that in most cooking methods, carrots pre-pass heat treatment, they cook quickly enough - 15-20 minutes.

If there is no double boiler in the house, then this is not a tragedy. Steamed carrot patties can be cooked using a regular saucepan and colander. To do this, pour water into the dish, bring it to a boil, put a colander with cutlets on top, so that the water does not touch it, and cover with a lid. In such an impromptu steamer, carrot cutlets will reach readiness in about half an hour.

Multicooker carrot cutlets

But the recipe for classic carrot cutlets is well suited for cooking in a slow cooker. The main trick here is, again, in the cooking technology.

Peel and grate the carrots on the finest grater. Pour milk into a multicooker and let it warm for 10 minutes in the "Steam cooking" mode.

As soon as it boils, put the carrots, sugar and salt there. After that, the multicooker must be started in the "Extinguishing" mode for 15 minutes. Pour semolina into the finished mass and mix well, then put it in a separate bowl and let it cool. Rinse the multicooker immediately.

As soon as the mixture has cooled, beat the egg into it and form the cutlets. Fry the cutlets in the "Fry" mode for 5 minutes on each side.

Raw carrot cutlets

Absolutely everyone will like carrot cutlets prepared according to this recipe. Even the strong half of humanity, who prefers to consume exclusively meat products. Well, the ingredients for such a vegetable dinner are still the same:

• carrots - 0.5 kg;
• flour - 2-4 tablespoons;
• sour cream - 2 tablespoons;
• eggs - 1 pc.;
• bow - 1 medium head;
• garlic - 1 clove;
• salt and pepper to taste;
• crackers and vegetable oil - for frying.

Grate the peeled carrots on a fine grater. Add finely chopped onion, crushed garlic and an egg to it. Mix the mixture well, season with salt, pepper, add sour cream and stir again. Now it is necessary to gradually add flour to the mass - 1 spoon at a time - so that the mixture is thick enough, suitable for the formation of cutlets.

Crush the crackers in a blender or using a regular rolling pin. Roll the cutlets in the resulting breading and fry in vegetable oil. Serving the finished dish is best with sour cream and finely chopped herbs.

Carrot cutlets

To boiled or stewed carrots many relate without much love. Is that in salads, in small quantities, it adds tenderness to the dish, but it goes into soups, fried with onions and other roots. But carrot cutlets are another story. It is not clear what happens to this root vegetable during the preparation of cutlets, but the taste of this dish is to the liking of even those representatives of the stronger sex who contemptuously speak of "grass and tops" and tolerate all kinds of vegetables only as a side dish or salad.

Those who often cook carrot cutlets at home are familiar with this phenomenon, and those who have never tried them may be mistrustful, which will quickly disappear if you use our recipes and still take the risk of making this amazing (and very healthy! ) dish.

Boiled carrot cutlets

Thoroughly wash and boil a kilogram of carrots until tender, then peel and grate on the finest grater. This is important, because the finer the grater, the less the characteristic taste of the carrots will be felt, and the softer the cutlets will be.

Break 2 eggs into a bowl, add 0.5 tbsp. sugar and beat until the latter is completely dissolved. Beaten eggs, 2 tablespoons add sour cream and a pinch of salt to the grated carrots and mix thoroughly. Then add 2 tablespoons to the mixture. semolina and flour, stir again and leave to swell for 20 minutes. If after this time the dough remains watery (it depends on the juiciness of the carrots), then add more flour and semolina and let stand again. The consistency of minced meat for carrot cutlets should be slightly softer than meat.

Collect minced meat with a tablespoon, transfer to a plate with flour, roll and form cutlets. You can also brew in breadcrumbs if you like a crispier crust, but in this case the carrot patties will absorb more fat.

Fry the patties over medium-high heat until crisp, then turn over, reduce heat slightly and cover skillet with lid. Serve ready cutlets with sour cream.

Carrot cutlets from stewed carrots

Wash, peel and finely grate 500 g of carrots. Transfer it to a saucepan, pour in a quarter cup of hot milk, add a little sugar, add 1 tsp. butter or ghee and simmer until soft over low heat.

Then, with constant stirring, add 2.5 tablespoons to the saucepan. semolina and cook until thickened. Cool the prepared carrot-semolina porridge a little, add 2 eggs, beaten with a pinch of salt and stir well. Cut the warm mass into cutlets, roll in flour (or breadcrumbs) and fry.

In both the first and second recipes, semolina can be replaced oat flakes, the taste will be somewhat different. And if you are not afraid to experiment, then you can cook carrot zrazy by wrapping a grated apple inside each carrot cutlet. You can also replace some of the carrots with pumpkin grated on a fine grater. In short, there are many options - look for your own!

The most delicious recipes for diet carrot cutlets

Good day to all friends, readers and visitors of our blog about proper nutrition! Today I want to bring to your attention carrot cutlets the most delicious recipe. Or rather, even a few different recipes, for which you can cook healthy and unusual carrot cutlets.

Most importantly, such cutlets will not add a single extra centimeter to our aspen waist, so they can be safely prepared by anyone who follows a diet or just wants to lose weight. In addition, carrots have incredible useful properties, it must be eaten.

The fastest recipe for carrot patties

As the name suggests, these cutlets are quick and easy to cook. This recipe will help you out if you are tired at work for the whole day, and you have neither the strength nor the desire to mess around in the kitchen, preparing dinner. I cooked these cutlets both in the pan and in the oven, but you can choose the option that you like.

• several large carrots (three to four pieces);
• two small eggs;
• a few tablespoons of flour (for the cutlets themselves and for breading);
• a tablespoon of semolina;
• vegetable oil (I took olive oil);
• a pinch of salt and pepper.

1. Grate washed and peeled carrots with the smallest cloves.
2. Beat the eggs a little with a fork in a separate bowl and add them to the grated carrots.
3. Pour three tablespoons of flour into the carrot mixture, a pinch of salt and pepper, mix and leave for 10 minutes (although you can fry right away).
4. Preheat the vegetable oil. Make small, round or oval cutlets, bread them in flour mixed with semolina, fry them for several minutes on each side, until they acquire a beautiful golden crust.

Sometimes carrot patties fall apart during frying. Therefore, I would advise you to first fry one cutlet as a test and, if necessary, add one spoonful of flour to the minced carrot.

Diet cutlets from carrots and cabbage

I also borrowed this recipe from a friend and I must confess to you: I liked such cabbage and carrot cutlets even more than ordinary ones. And I suggest cooking them in the oven, not in a frying pan. They can be served as an independent dish, or they can be served with a rice or potato side dish.

For cooking you will need:

• a small head of cabbage (white or red);
• several large carrots;
• one glass of semolina;
• two small eggs;
• flour (for breading);
• vegetable oil;
• salt and pepper to taste.

1. First you need to grate the cabbage and carrots with the largest cloves. Simmer the grated vegetables with a little oil until half cooked, and cool slightly.
2. Add to minced vegetables egg, semolina and pepper with salt. Mix everything well, form small oval cutlets and roll them in flour.
3. Place them on a baking sheet lined with foil and bake in the oven for approx.

These lean and diet cutlets can be served with low-fat sour cream or low-fat natural yogurt.

Carrot cutlets with chicken fillet and bell pepper

For cooking you will need:

• one small chicken breast;
• one bell pepper;
• three small carrots;
• two eggs;
• two to three tablespoons of flour;
• pepper, salt to taste.

1. Cut the washed chicken breast into very small cubes or make minced meat out of it.
2. Grate the carrots with large cloves, cut the pepper into small strips. Stew vegetables with a little olive oil until ready.
3. Mix chopped chicken breast with vegetables and flour, season with salt and pepper. Form small oval cutlets and put them in a slow cooker for about half an hour.

It is important that these cutlets are steamed, without the addition of vegetable oil, so they are suitable for people who are on a diet.

During Lent, instead of chicken breast I added mashed boiled beans to this dish, it turns out very tasty and satisfying.

Those who love to cook delicious low-calorie meals, can read about diet lasagne.

Carrot cutlets with cottage cheese and raisins

In the photo: gourmet carrot cutlets with raisins

Even following the strictest diet, sometimes I cannot deny myself the pleasure of eating some sweet dessert. Moreover, there is a wonderful recipe for boiled carrot cutlets, which will become a real boon for those who cannot imagine life without sweets (like me, for example).

For cooking you will need:

• three hundred grams of fat-free cottage cheese;
• three small carrots;
• half a glass of semolina;
• two to three tablespoons of raisins (from white grapes)
• a teaspoon of lemon or orange peel(optional).

1. Pour raisins with boiling water for a few minutes, then strain and dry with a paper napkin.
2. Mash low-fat cottage cheese with a spoon or grind with a blender until smooth.
3. Boil the carrots until tender, and then grate with the smallest cloves.
4. Mix cottage cheese, boiled carrots, raisins, zest and add semolina. Make small neat cutlets from this mass, breaded them in semolina, and bake in the oven for about a minute.

As you may have noticed, this dish is prepared without eggs and sugar, so it can be safely considered dietary.

And you can serve this dessert with a spoonful of natural honey or berry puree(I served with strawberries grated in a blender). Read also how you can make delicious cottage cheese yourself.

There is a colorful video showing the process of making dietary carrot patties:

I hope, dear readers, that my today's recipes for carrot cutlets will be useful to you, and you will definitely try to cook them in your kitchen.

And if you liked our blog, subscribe and share your recipes and successes with us. Visit us more often and you will find out many more new ones. interesting recipes! On this I say goodbye to you, and I look forward to meeting you again!

Did you know that the names of the five most useful fish start with the letter "c" and mackerel.

Sweet dessert is one of the favorite treats for children. And it's especially nice when dessert.

Egg white is not part of marshmallows, so it is wrong to call it marshmallow.

Good day to you, dear readers! If you want to cook pancakes for m.

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Classic carrot cutlets with semolina, like in kindergarten

One of the pleasant memories from childhood is carrot cutlets, which were often given in kindergarten. Today I want to offer you a recipe with a photo, which will step by step reveal in front of you all the stages of making cutlets from boiled carrots with semolina.

How to make carrot cutlets

Take 500 grams of beautiful orange root vegetables. Rinse it thoroughly with a brush and clean it with a vegetable peeler. Cut out all the wormholes and the green top, if any.

I will steam carrots in a slow cooker. I really like this method because the taste of the vegetable is not digested, and it is no longer necessary to peel it in a boiled form. If you are used to boiling carrots in water, then you can follow this tradition.

Pour water into the multicooker bowl, install a steaming container on top, in which we place the root vegetables. We turn on the "Steam cooking" mode for 45 minutes.

Attention! The countdown in my multicooker starts after the water boils.

After the signal, open the lid and take out the ready-made vegetables.

Now the carrots need to be chopped. This can be done using a blender, but personally I prefer to grind the carrots on a grater with the smallest section.

Combine the following foods in a separate bowl:

• 1 chicken egg;
• 1 tablespoon semolina
• 1 tablespoon flour;
• 1 tablespoon sour cream;
• 0.5 teaspoon sugar;
• 1 pinch of salt.

Mix everything thoroughly until a homogeneous mass is obtained.

Add grated carrots to the dough.

Mix well again.

We form small patties and roll them in flour. I love making triangular carrot cutlets. A finished dish of this shape can be arranged in the form of a whole carrot by attaching a sprig of parsley to the top.

We spread the cutlet blank in a pan with hot vegetable oil. Another advantage of triangular cutlets is their very convenient location in the pan.

Fry until golden brown and turn over.

We serve classic carrot cutlets with semolina to the table, pouring sour cream over them.

In order to save time, the preparation of this dish can be divided into stages. Boil the carrots the first night, and the next day, quickly make healthy carrot patties for dinner.

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