Carrot cutlets with semolina - recipe. Step-by-step recipe for carrot cutlets with semolina How to cook carrot cutlets with semolina recipe

By 01/23/2016

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. You can’t count how many healthy desserts and puree soups for kids you can create from this vegetable. They also make delicious carrot cutlets from it. We suggest you try a step-by-step recipe with a photo of such a dish.

Minced meat is prepared from 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 simmer them. An interesting taste is obtained if cooked in a double boiler.
The cake left after squeezing out the juice is also suitable for making carrot cutlets. But it can only be used if the juicer produces it not too dry.
Based on this recipe, you can make carrot cutlets with some filling. For example, put garlic, hard cheese, and herbs inside. It will be delicious with prunes and nuts.
Such carrot cutlets are often prepared by those who fast. But in this case, no eggs are laid. To help the cutlets hold together better, you can add a little flour.

Ingredients

• Large carrots - 3 pcs.
• Chicken egg - 1 piece
• Semolina - 2 tbsp.
• Milk - 50 ml
• Breadcrumbs - 3-4 tbsp.
• Salt and spices - to taste
• Vegetable oil - 50 ml

Step-by-step cooking process at home

1. The main product you will need to make cutlets is carrots. It should be cleaned first.



2. Next, you need to steam the semolina in slightly warmed milk. It will swell in about 15 minutes.



3. In the meantime, you can start preparing the carrot mince. Grate the vegetable on the finest grater. Add salt, squeeze lightly, and drain the liquid.



4. Now you should mix the carrot mixture with the egg. If you like the cutlets spicy, add ground black pepper or some spices intended for cooking meat. It will be delicious with ground coriander.



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



6. Form balls from the prepared minced vegetables. Dip each in a breadcrumb coating.

You can prepare delicious cutlets not only from minced meat, but also from minced vegetables. Carrot cutlets always turn out 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 “chips” should not be too small.
2. The eggs are lightly beaten in a separate bowl, and then poured into the carrots.
3. All that remains is to add flour and salt. You can use any spices.
4. About a quarter of an hour after thoroughly kneading all the ingredients, when a sufficient amount of carrot juice has been released, you can begin to form the cutlets.
5. After rolling the pieces in flour, they are fried on both sides in vegetable oil.

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

With the addition of semolina in the oven

Ingredients: half a kilo of peeled carrots, 70 ml of full-fat milk, an egg, 40 g of semolina, a small piece of butter, table salt, a handful of breadcrumbs.

1. Peeled fresh carrots are crushed using a special blender attachment. Melted butter (about 20 g) is added to the resulting vegetable mass, and full-fat, not cold milk is immediately poured in.
2. The mixture is sent to the frying pan and simmered under the lid until the vegetable is ready.
3. Add semolina to hot carrots. Together, the ingredients simmer for another 6-7 minutes.
4. The mass is cooled, salted, and a raw egg is poured into it.
5. Small cakes are formed from the “minced meat,” which are rolled in breadcrumbs and laid out on an oiled sheet of parchment lined on a baking sheet.

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

Steamed in a slow cooker

Ingredients: 900 g carrots, 120 ml full-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 bowl of the “smart pan” and heated in any suitable program to approximately 70 degrees.
2. Butter and chopped carrots are added to the milk. The mass is salted and sweetened. You can add crushed garlic to it to taste.
3. In the “Stew” mode, the mixture cooks for about half an hour. In the process, semolina is added to it. The ingredients are mixed well.
4. The resulting minced vegetables are transferred to a separate bowl and cooled.
5. An egg is driven into the mass. After the next alteration, small cutlets are molded, each of which is rolled in flour.
6. A couple of glasses of water are poured into the bowl of the device, a special basket is installed on which the workpieces are laid out.

The cutlets are steamed in the appropriate program until it is completed.

Lenten carrot cutlets

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

1. First you need to properly steam the oatmeal. 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 peeled and chopped in any convenient way. It’s easier to turn to a food processor for help.
3. Almost completely cooled oatmeal is combined with the vegetable mass. The minced meat is seasoned to the hostess's taste. Salt, a mixture of peppers and any other favorite seasonings are added to it.
4. Small flat cutlets are formed from bright minced meat. During the process, you should lubricate your hands with cold water.
5. Next, the blanks are laid out on a baking sheet covered with parchment and sent to the oven.

Appetizing carrot cutlets cook in the oven for 17-20 minutes.

Recipe like in kindergarten

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

1. The carrots are peeled and grated on the coarsest grater. Next, it is transferred to a saucepan and filled with milk. The butter stated in the recipe is also added to the mixture.
2. The mixture is salted and a small amount of granulated sugar is added to it.
3. Over low heat, the carrots with all the additives are stewed for 20-25 minutes.
4. Next, pour the semolina into the saucepan, and cooking continues for another 7-8 minutes. The main thing is not to forget to stir the products.
5. When the minced meat has cooled, pour a raw egg into it. Products are formed from the mass and rolled in breadcrumbs.

Baked in the oven for 15-17 minutes at 180-190 degrees.

Carrot-apple cutlets

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

1. The carrots and apples are peeled and chopped using a coarse grater. The prepared ingredients are placed in a small saucepan, sugar, water and salt are added to them. The ingredients are simmered together until softened.
2. Next, semolina is poured into the mass. The contents of the pan are simmered for another 3-4 minutes.
3. The resulting mass is cooled and a raw egg is poured into it.
4. Flat products are molded from minced meat and rolled in breadcrumbs.

The preparations are fried in a well-heated frying pan.

How to make it 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 prepare carrot cutlets with cheese is described in detail below.

1. Fresh carrots are grated on a fine grater. Raw chicken eggs, salt, and aromatic herbs are added to the resulting mass. You can use minced garlic and/or onion if desired.
2. To coat the preparations, a mixture of bran and semolina is prepared.
3. The cheese is cut into fairly thick slices. Each of them is placed on a preparation for future cutlets - a cake made from minced carrots.

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 that will step by step reveal to you all the stages of preparing boiled carrot cutlets with semolina.

How to cook carrot cutlets

Let's take 500 grams of beautiful orange root vegetables. Wash it thoroughly with a brush and peel it with a vegetable peeler. We will cut out all the wormholes and the green top part, if any.

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

Pour water into the multicooker bowl, place a steaming container on top, into which we place the root vegetables. Turn on the “Steam” mode for 45 minutes.

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

After the signal, open the lid and take out the prepared vegetables.

Now you need to chop the carrots. This can be done using a blender, but personally I prefer to grate the carrots using a grater with the finest cross-section.

In a separate bowl, combine the following products:

• 1 chicken egg;
• 1 tablespoon of 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 everything thoroughly again.

Form small cutlets and roll them in flour. I like to make triangular shaped carrot cutlets. A finished dish of this shape can be shaped like a whole carrot by attaching a sprig of parsley to the top.

Place the cutlet mixture in a frying 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.

Serve classic carrot cutlets with semolina to the table, topping them with sour cream.

The preparation of this dish, in order to save time, can be divided into stages. Boil carrots the first evening, and the next day quickly prepare healthy carrot cutlets for dinner.

Boil 4-5 medium carrots, then peel. Wash the dried apricots, cut each fruit into approximately three parts. Carrots need to be grated on a coarse grater.

After that, add dried apricots, a chicken egg, semolina, and just a little sugar. This whole mass needs to be mixed well.

Next, you need to form cutlets from minced vegetables, then roll them in semolina, then place them in a frying pan with vegetable oil. Just a little oil is required - just enough so that the cutlets do not stick. The fire is quite below average. The carrots are already completely ready, which means you don’t need to keep the cutlets in the pan for long until they set (3-5 minutes on each side).

That's the whole simple process. This dish is served with sour cream. The cutlets are delicious while they're still warm. Good for an afternoon snack.

This dish is recommended for children after one year. Make sure that the carrot cutlets with semolina do not brown too much, because overly fried food is contraindicated for children. Also control the amount of sunflower oil, otherwise the cutlets will be too fatty, which is also undesirable for the child.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Carrots, this unique orange root vegetable, are a godsend for those who know a lot about it. At work, a flu epidemic is the best preventive measure - a salad with a bright vegetable. Hypertension sets in, the intestinal microflora is damaged - the “damsel from the dungeon” will help out. Yes, this captive also has a “braid on the street” - so this green bunch contains more vitamins than the vegetable itself. Therefore, in the summer, do not forget to add it to fresh vegetable salads. One of the most undeniable advantages of carrots is its ability to retain all its beneficial properties during heat treatment. Therefore, carrot cutlets with semolina, the recipe for which we have prepared for you today, is an excellent healthy dish for the whole family. Children eat them for breakfast with great pleasure. Kefir or sour cream is a great addition to them, and adults can serve these cutlets with. Preparing this dish is not difficult; all the main ingredients are always in the refrigerator.
Ingredients:
- 500 grams of juicy carrots,
- 2.5 tablespoons of semolina,
- 3 tablespoons of refined sunflower oil,
- 70 milliliters of fresh milk,
- 1-2 chicken eggs,
- 1.5 teaspoons granulated sugar,
- ½ teaspoon of salt.

Recipe with photos step by step:

Wash the carrots thoroughly, using a special paring knife to remove the thin surface layer of skin. Grind the root vegetables on a coarse grater. If you can use a food processor, the process will take much less time and effort.
Pour oil into a frying pan and add chopped carrots. Add salt and sugar, stir.




Reduce heat and simmer, stirring occasionally, for 4-5 minutes.
Add warm milk (at a pleasant room temperature) and continue the cooking process at minimum temperature for another 6-7 minutes.
Sift the semolina, add to the stewed carrots and mix the ingredients. Simmer over the lowest heat until the semolina swells. If necessary, you can cover the mixture with a lid.




Cool the mixture, then add the eggs one at a time. The consistency of the minced vegetables should not be sparse, so beat in one egg and mix. Use the second if necessary, you may only need half. If the mixture still turns out liquid, add a little more cereal or ground crackers.




Form small, neat cutlets and fry in hot sunflower oil until cooked.






Place the finished cutlets on a paper towel to remove fat. Serve warm, garnished with herbs.




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