Vegetable cutlets are an excellent dietary meal. They are very diverse and can be made from various vegetables. For example, from carrots.

Everyone knows how useful this root vegetable is, so steamed carrot cutlets can be called a dietary dish.

If you often squeeze carrot juice, then of course you have a lot of cake left. It can also be used to make them.

One of simple recipes cooking is considered steaming. You can steam carrot cutlets in a double boiler, if not, in a colander set in a saucepan of boiling water.

Vegetable cutlets are molded both in the traditional way and with various fillings from cheese, cottage cheese, apples, beets, cabbage, etc. By including such cutlets in the daily diet, it is easy to diversify your daily table, without spending a lot of time and effort.

So, to steam, you will need: a kilogram of fresh carrots, half a glass of milk, the same amount of semolina, 3 eggs, a teaspoon of sugar, vegetable oil, salt.

Carrots need to be peeled and grated on a very fine grater or in a blender and transferred to a deep roasting pan or saucepan.

Sprinkle a pinch of salt, granulated sugar, a tablespoon of oil. Mix everything well.

Pour slightly warmed milk into the mass, bring everything to a boil and simmer over low heat until full readiness.

Then add semolina (if there is not enough liquid, then add some more milk) and boil for another 10 minutes.

Then remove the pan from the heat.

Add whipped yolks, mix well, cool.

From the resulting cutlet mass sculpt cutlets.

Then put it in a double boiler and cook for about 25 minutes.

You can also make dietary carrot cutlets according to following recipe.

It is necessary to boil a kilogram of carrots, pour 200 g of prunes with boiling water for 20 minutes. Boiled carrots should be passed through a blender, first peeling off the skin. Chop the steamed prunes and add to the carrots. Stirring continuously, add whites from 4 eggs and a tablespoon of semolina. Mix well. Cook as in the previous recipe. These cutlets are good for breakfast or as a dessert with kefir or low-fat yogurt.

You can also make steamed carrot patties like this. original recipe.

You will need:

half a kilogram of carrots, a slice of fresh ginger root, one protein, 2 slices of white bread, 3 tablespoons of almond petals, salt, pepper.

For the sauce you will need:

200 g of not very fatty cottage cheese, one and a half teaspoon of curry, 125 g of yogurt (natural), salt.

Ginger and carrots should be finely grated. Squeeze the carrot mass out of excess liquid a little. fry in a dry skillet. White bread soak briefly in water.

Stir the ginger and carrots, add a little squeezed bread, almond petals, protein and mix everything thoroughly.

Form cutlets from the resulting mass, cook in a double boiler as in the previous recipes.

For the sauce, mix yogurt with cottage cheese, season with salt and curry, mix thoroughly.

This dish should be served with green salad.

However, carrot cutlets without eggs are considered one of the most delicious, healthy and tender.

You will need:

Half a kilo of carrots, 50 g of semolina, a teaspoon of sugar, seasonings.

Boil the carrots for 20 minutes after the water boils until soft. Then it must be peeled, cut off the ends, grated on a fairly fine grater or rolled through a meat grinder. Then add semolina, salt, seasonings, sugar to the resulting carrot mass and mix it all well. You can use a little honey for the bunch. Next, we cook the cutlets in the same way as in the previous recipes.

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Lean carrot cutlets, although not very common, are very appetizing delicacy. They can only use carrots with the addition of semolina and spices, or you can combine this vegetable with others, for example, with cabbage, beets and potatoes.

How to cook carrot patties?

Lean carrot cutlets are a bright, tender and aromatic dish. Many who have tried them add them to their regular diet, and not just to the lean menu. The recommendations below will allow you to prepare food quickly and without hassle.

1. Chop carrots on a fine to medium grater or use a food processor.
2. Carrots for cutlets can be used raw or boiled vegetable.
3. Due to the fact that the egg is not used during cooking, semolina is added. After swelling, it holds the minced meat together, and the products do not fall apart.
4. Lean carrot patties can be cooked both salty and sweet with the addition of nuts, various dried fruits and sugar.
5. Lean carrot patties are served hot or cold.

Carrot cutlets with semolina is an excellent solution for a lean table. So that the products do not boil during frying, they need to be thoroughly breaded in breadcrumbs. In addition, it is better to start forming the workpieces only after the mass has cooled down, and it is preferable to make them small.

Ingredients:

• carrots - 500 g;
• onions - 2 pcs.;
• water - 3 tbsp. spoons;
• semolina - 60 g;
• refined oil - 50 ml;
• bread crumbs - 6 tbsp. spoons;
• garlic - 2 cloves;
• paprika - 1 tsp;
• ground black pepper - a pinch;
• salt.

Preparation

1. Chop the onion, sauté, salt and pepper.
2. Chop the carrots on a fine grater, mix with onions, add semolina and water.
3. The resulting mass is stewed, stirring, for 7 minutes.
4. Add chopped garlic, form cutlets, roll them in breadcrumbs and fry in oil on both sides.

Cutlets with carrots and onions can be served as an independent dish or as an addition to porridge or potato side dishes. If you want the mass for the cutlets to be more homogeneous, the pre-fried onions can first be chopped with a blender, and then the resulting gruel can be added to the minced meat.

Ingredients:

• boiled carrots - 1 kg;
• sugar - 1 tsp;
• semolina, flour - 2.5 tbsp. spoons;
• salt - ½ tsp;
• onion - 1 pc.;
• breadcrumbs.

Preparation

1. Boiled carrots are grated, mixed with salt, sugar, flour, semolina and sautéed onions.
2. Let the mass stand for 20 minutes.
3. Form carrot cutlets without eggs, roll them in breadcrumbs and fry in oil.

Beetroot and carrot cutlets - a dish that is easy to prepare, very tasty and healthy. Vegetables can be just boiled beforehand, or you can bake them. With the second option, more vitamins will be retained in the products. Cutlets can be brought to readiness different ways: bake in the oven, fry or steam.

Ingredients:

• beets - 200 g;
• carrots - 200 g;
• semolina - 100 g;
• garlic - 2 cloves;
• half a bunch of greens;
• salt pepper.

Preparation

1. Beets are wrapped in foil and baked at 200 degrees for 1.5 hours.
2. They do the same with carrots.
3. The greens are finely chopped, and the garlic is passed through a press.
4. Combine the components, add semolina, salt, pepper and mix.
5. Lean beet-carrot cutlets are formed with wet hands, spread on a baking sheet and baked at 200 degrees for 10 minutes.

Lean cabbage and carrot cutlets - easy and very appetizing dish... You can cook cutlets from various types of cabbage: both white cabbage and Peking cabbage are suitable. If you use delicate leaves Chinese cabbage, you do not need to boil them, you can just chop them, pour over with boiling water and send them to the minced meat.

Ingredients:

• cabbage - 100 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• flour - 2 tbsp. spoons;
• bread crumbs - 5 tbsp. spoons;
• salt pepper;
• vegetable oil;
• greenery.

Preparation

1. The cabbage is finely chopped, poured with boiling water and boiled for 3-4 minutes.
2. Carrots are rubbed on a fine grater.
3. Chopped onions and carrots are sautéed until golden brown.
4. Add squeezed cabbage and finely chopped greens, salt, pepper, add flour.
5. Thoroughly knead the mass, form lean cabbage-carrot cutlets, breaded in breadcrumbs and fry until golden brown.

The recipe for delicious carrot cutlets presented below cannot be called ordinary. In this case, along with the standard components for cooking vegetable cutlets chickpea flour is used. It gives the food a special piquancy and satiety, because this product is rich in vegetable protein.

Ingredients:

• chickpea flour - 100 g;
• carrots - 250 g;
• parsley greens - half a bunch;
• ground black pepper, turmeric - ½ teaspoon each;
• salt;
• water - 50 ml;
• butter.

Preparation

1. Chop the carrots on a fine grater, chop the parsley finely, add chickpea flour, salt, spices.
2. Pour in water and knead.
3. With the help of two tablespoons, blanks are formed, dipped in boiling oil and delicious carrot cutlets are fried until golden brown.

Carrot cutlets with oatmeal

Lean carrot cutlets with oatmeal are very tender and tasty. Oat flakes in this case it is better to use small ones. If you do not put salt and pepper in the minced meat, but add granulated sugar or add raisins with dried apricots, then these cutlets can be served as a dessert delicacy.

Ingredients:

• oatmeal - 1 glass;
• carrots - 400 g;
• salt pepper;
• butter;
• breadcrumbs.

Preparation

1. The flakes are poured with boiling water in a 1: 2 ratio, mixed and allowed to brew.
2. Carrots are rubbed on a fine grater.
3. Combine the components, salt, pepper and form blanks, rolling them in breadcrumbs.
4. Lean carrot cutlets are fried on both sides in oil.

Carrot and apple cutlets

Sweet carrot patties are a great dessert that lean table will be appreciated. This dish looks more like cheese cakes or pancakes. To make the finished products even tastier, you can add chopped nuts and dried fruits to the minced meat to your taste. The products are brought to readiness by baking in the oven or frying in a pan.

Ingredients:

• carrots - 500 g;
• apples - 200 g;
• flour - 50 g;
• cinnamon - a pinch;
• butter.

Preparation

1. Carrots are rubbed on a medium grater and stew in a pan until soft.
2. Add grated apples and stew everything together until almost complete evaporation of moisture.
3. When the mass has cooled, add flour, cinnamon, sugar and salt to it.
4. Stir and form cutlets and fry until golden brown.

Potato and carrot cutlets - satisfying lean food, which is prepared very quickly and easily. To prevent the workpieces from falling apart during frying, you need to drain all the water from the vegetables and immediately, while they are still hot, crush them into mashed potatoes. Cutlets will come out more piquant if you add turmeric, pepper and chopped garlic to the minced meat.

Ingredients:

• carrots, potatoes - 0.5 kg each;
• salt;
• butter;
• breadcrumbs.

Preparation

1. Boil the potatoes and carrots, drain the water, and dry the vegetables over low heat for about a minute.
2. Vegetables knead them, add 20 ml of oil, salt, pepper.
3. Cutlets are formed, breaded in breadcrumbs and fried on both sides.

Pumpkin and carrot cutlets - a real treasure nutrients... To make the dish even more interesting, chopped flax seed is put in the minced meat. You can boil carrots and pumpkin first, then puree, and then mix the resulting mass with the rest of the products, in which case the cutlets will come out more tender.

Ingredients:

• carrots - 3 pcs.;
• pumpkin - 400 g;
• semolina - ½ cup;
• starch - 3 tbsp. spoons;
• ground flaxseed - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• water - 100 ml;
• spices, salt;
• butter.

Preparation

1. Carrots and pumpkin are rubbed on a fine grater.
2. Place food in a frying pan, pour in water and simmer for 15 minutes over low heat.
3. Add dry ingredients to the resulting mass, knead and form lean carrot cutlets with pumpkin.
4. They are fried in hot oil on both sides.

Carrot cutlets in the oven are simple, quick, healthy and tasty. Onions can be used raw, and if this option is not to someone's liking, then it can be sautéed first, and then mixed with carrots. To make the products even more appetizing, the blanks can be breaded in a mixture of rusks and spices to your liking.

Ingredients:

• carrots - 500 g;
• small white onion - 1 pc .;
• garlic - 2 cloves;
• semolina - 3 tbsp. spoons;
• salt pepper;
• butter;
• breadcrumbs.

Preparation

1. Rub the carrots on a medium grater, add finely chopped onions, chopped garlic, pour in 2 tablespoons of oil, salt, pepper, add semolina and knead thoroughly.
2. Leave the mass for 20 minutes, and then form the blanks and roll them in breadcrumbs.
3. Cover the baking sheet with foil, grease it with oil and lay out lean carrot patties.
4. At 200 degrees in 15 minutes, the dish will be ready!

Steamed carrot cutlets in a slow cooker are not only very tasty, but also healthy. To prevent the products from sticking to the steam basket, it must first be greased. vegetable oil... By the same principle, carrot cutlets can be made sweet, then the onion and salt are not put, but dried fruits and sugar are added to the minced meat.

Ingredients:

• carrots - 1 kg;
• onion - 1 pc.;
• semolina - 5 tbsp. spoons;
• salt - ½ tsp;
• sugar - 1 tsp.

Preparation

1. Chop and sauté the onion until lightly browned, then add the grated carrots and fry everything together for about 10 minutes.
2. Pour in 400 ml of water and stew the components for 10 minutes, add semolina and cook under the lid until the cereal swells.

If you are fed up with heavy fried foods with large quantity meat, then we suggest you cook dietary carrot cutlets. Since one of the most healthy vegetables containing a huge amount of vitamins, the dish will turn out to be very tasty, and most importantly - healthy. Most often, the recipe for such cutlets is used by vegetarians and many fasting people. The popular belief that eating only vegetables doesn't make you feel completely full is refuted by our recipe today. Steamed carrot cutlets are delicious, healthy and hearty dish, which is gaining popularity among the population.

Not the most the best way

If you do not want to stand by the stove and cook something, you can, of course, buy such cutlets in almost any supermarket. They are already cooked, and all that remains is to heat them in a pan or in the oven, but we still recommend that you cook yourself. Dishes cooked with soul will be much tastier than semi-finished products of incomprehensible manufacture and limitation period. Therefore, if you are already prepared, then we begin to cook steamed carrot cutlets.

What do you need?

The amount of ingredients depends on how many people you are going to cook for. Since cutlets of this type are more for amateurs, you should decide on the number of servings and prepare the ingredients accordingly. You will need 3 peeled carrots, two sweet or sour apples, some semolina (about one tablespoon), vegetable oil, crackers to make the cutlets crisp, and some sugar. If you buy very sweet apples, then you should put very little sugar, otherwise you will get a dessert from the main dish.

Steamed carrot cutlets: the process of creating a masterpiece

You can cook cutlets using a pan or steamed. If you eat this dish during fasting, then we recommend using the second option. To do this, you will need a special container consisting of a pot of hot water and a cylindrical space with iron sheets for cooking. This technology allows you to cook soft cutlets, but at the same time, so that the crust is crispy and ruddy. As you noticed, our recipe is missing eggs, as it is assumed that you can only eat carrot patties without eggs during the fast. First, rub apples and carrots on a coarse grater with added sugar. When the mixture is cooked, simmer it until half cooked, stirring constantly. When our apples and carrots are stewed, pour a little semolina into them and stir all the ingredients well. We leave in a cool place for a while, so that it becomes possible to form our cutlets. We grease the iron sheets with vegetable oil and put our cutlets on them. If the resulting mixture contains a lot of juice, then you should first put the cutlets in the molds so that they do not lose all the juice. Next, put the molds on iron sheets and steam our carrot cutlets for about 15-20 minutes.

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

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

Carrots in cutlets retain theirs.

The classic recipe for carrot cutlets

This is the most basic way to make carrot patties. This recipe was used in the public catering of the Soviet era and is still included in the nutrition menu of kindergartens.

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.

Ingredients:

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

Preparation:

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. Form the patties. It is convenient to make a neat, uniform shape with a large spoon.
5. Dip each patty 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 a side dish of 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.

Ingredients:

• 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.

Preparation:

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 send butter... Wait for the butter to melt and put 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 an even, appetizing crust is obtained.
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

Diet recipe for carrot cutlets with apple is popular in hobbyist circles proper nutrition... 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.

Published by 26.11.2017
Posted by: Svetlaya74
Calorie content: Not specified
Cooking time: 40 minutes

Diet steamed carrot cutlets in a slow cooker, cooked according to our step by step recipe, delicious and healthy food for the whole family. And note that it takes a minimum of ingredients and time to prepare them. You will spend only 30-40 minutes on preparation together with preparation.

Required Ingredients:
- carrots 215 g,
- chicken egg 1 pc.,
- sugar 1 tablespoon,
- salt 2-3 pinches,
- raisins 30 g,
- semolina 4 tablespoons,
- vanilla sugar 1 tsp

How to cook from a photo step by step

For cutlets, use good quality carrots. Rinse thoroughly in running water and remove the skin. Grate on a medium grater. It is better not to use a coarse grater, as the finished cutlets will be too "shaggy". If the carrots are very juicy, squeeze the juice out with your hands. Excess liquid will interfere with the formation of cutlets.




Add a chicken egg to the chopped carrots, mix.




Add vanilla sugar, salt, semolina, granulated sugar. Mix thoroughly.






Add the raisins, stir again and leave for 15-25 minutes to swell the semolina well. If the raisins are dry, pour boiling water over them for 5-10 minutes. After that, drain the water, dry the raisins and add to the carrot mass.




The mass turned out to be quite thick, it lends itself very well to molding. Spoon a small portion of the carrot mass and use your hands to form small patties. From this amount, 6 small cutlets were obtained. Pour 200-300 ml of water into the multicooker bowl, install the steam grill. Lay out the carrot blanks. Close the lid. Start the steamer / vegetables program. In this case, if the cutlets are cooked under high pressure, 6-7 minutes is enough. In a conventional slow cooker, the cooking time is 30-40 minutes.




Carrot cutlets are ready. Serve warm with sour cream or jam. Bon Appetit!






with respect Svetlaya. Thank you.

And they also turn out to be very tasty