What to serve carrot cutlets with. Classic carrot cutlets with semolina, just like in kindergarten

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.

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 synthesized into a useful vitamin already inside our body, exerting its positive effect on it. Which? It is better to read about this in the medical literature. Here we will talk about goodies, or more precisely, about delicious carrot cutlets, both raw and boiled.

Ingredients:

Carrot— 1/2 kg

Sour cream- 2 tbsp

Egg- 2 pieces

Garlic- 4 cloves

Crackers for breading

Greenery- dill, celery, parsley

Salt- 1 tsp

How to cook carrot cutlets

1 . Peel the carrots, cut into 2-3 parts, add cold water and place in a saucepan on the fire. Cook until tender over medium heat for 20-30 minutes.

2 . Grind in a meat grinder or mash with a fork until it reaches the consistency of porridge.

3. Add eggs.

4 . We also send sour cream, chopped garlic, and salt there.

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

6 . Mix the minced meat well.

7 . Form cutlets and roll both sides in breadcrumbs.

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

Vegetable cutlets in our country, and throughout Europe, will not surprise anyone. Such dishes have appeared and are appearing on the tables of not only vegetarians. Well, carrot cutlets confidently take first place on this list. To prepare such an easy 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 them on a coarse grater and put them in a saucepan. Pour milk there, add butter, sugar, salt and put on low heat. You need to simmer the carrot mixture for about 15 minutes. During this time, the chopped root vegetable will become quite soft. Then add semolina to the saucepan and continue simmering for another 5 minutes.

Remove the resulting semi-finished product from the heat and allow to cool. After this, you need to beat the egg into the mixture. The result should be a homogeneous, thick mixture from which you can form cutlets. If the mass turns out to be runny, you can “thicken” it by adding a little flour.

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

Carrot cutlets “like in kindergarten”

Many people remember what delicious carrot cutlets the cooks prepared in kindergarten. Is it possible to make the same ones at home? I guess, yes". After all, their unique taste depends only on the cooking technology. Of course, the result obtained is unlikely to be one hundred percent analogue, but you can still try. These cutlets will require almost the same ingredients as for the previous recipe:

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

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

Carrot cutlets with semolina

Most recipes for carrot cutlets contain an ingredient such as semolina. And this is logical. Semolina is the gluing element 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 you need for cooking is:

• carrots – 0.5 kg;
• semolina – 5 tablespoons;
• milk – 75-100 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 this, you can immediately start making cutlets. Each of them will need to be rolled in semolina and fried in a heated frying pan in vegetable oil.

Carrot cutlets baked in the oven

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

• carrots – 0.5 kg;
• semolina – 6 tablespoons;
• milk – 100-150 ml;
• eggs – 1 pc.;
• apples – 1 pc.;
• dried apricots – 4-5 dried fruits;
• butter – 100 g.

Soak the dried apricots in a small amount of warm water to soften them. Peel and grate carrots and apples. In this case, the size of the grater does not matter. You can completely rely on your own taste. Transfer the resulting mass into 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 place the saucepan on low heat. Cook the mixture for about 15 minutes.

After this, remove the saucepan from the heat, put oil in it, add semolina and mix everything thoroughly. Then you need to beat 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 no less tasty if you steam them. Although any other recipe can be used to prepare this dish in this device.

Steaming is best done in a double boiler. Considering that in most cooking methods, carrots are pre-heat-treated, they cook quite quickly - 15-20 minutes.

If there is no steamer in the house, then this is not a tragedy. Steamed carrot cutlets can be prepared using a regular saucepan and a colander. To do this, pour water into a bowl, bring it to a boil, place a colander with cutlets on top so that the water does not touch it, and cover with a lid. In such an improvised steamer, carrot cutlets will be ready in about half an hour.

Carrot cutlets cooked in a slow cooker

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

Peel the carrots and grate them on the finest grater. Pour the milk into the multicooker and let it heat for 10 minutes in the “Steam” mode.

As soon as it boils, add carrots, sugar and salt. After this, the multicooker must be started in the “Quenching” mode for 15 minutes. Pour semolina into the finished mass and mix thoroughly, then put it in a separate bowl and let cool. Rinse the multicooker immediately.

Once the mixture has cooled, beat the egg into it and form into 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 prefer to eat exclusively meat products. Well, the ingredients for such a vegetable dinner are still needed:

• carrots – 0.5 kg;
• flour – 2-4 tablespoons;
• sour cream – 2 tablespoons;
• eggs – 1 pc.;
• onion – 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 egg to it. Mix the mixture well, add salt and pepper, add sour cream and mix again. Now you need to gradually add flour into the mixture, 1 spoon at a time, so that the mixture turns out thick enough, suitable for forming cutlets.

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

Video recipe from Food Light presenter Maxim Tvorogov “Carrot cutlets with baby spinach salad”

Juicy on the inside and crispy on the outside, carrot cutlets cannot leave even those who don’t particularly like carrots indifferent. This dish is incredibly tasty and satisfying. It is ideal for an afternoon snack in combination with sour cream. The specified quantity of products yields 8-9 medium-sized cutlets.

For cooking, you need to use sweet carrots so that they do not spoil the taste of the dish. If the vegetable is tasteless, it will be difficult to make the cutlets perfect. However, with the help of sugar this is possible. For convenience, I take large fruits. They are easier to clean and grate.

Taste Info Vegetable main courses

Ingredients

• Carrots – 800 g;
• Sugar – 1 tbsp;
• Vanilla sugar – 1 tsp;
• Salt - to taste;
• Water – 50 ml;
• Semolina – 2 tbsp;
• Flour – 2 tbsp;
• Egg – 1 pc.;
• Butter – 30 g;
• Breading (crumbs, flour, etc.) – 4-5 tbsp;

How to cook classic carrot cutlets

Grate the carrots on a medium or coarse grater. Place in a saucepan. Add a tablespoon of sugar. If the carrots are unsweetened, then add more sugar (to taste). Include a pinch of salt, vanilla sugar and butter. Pour about 50 ml of water.

Cover with a lid and simmer over low heat until soft and moisture has evaporated.

Cool the finished carrots.

Mix carrots and egg in a bowl.

Add semolina. Mix thoroughly.

If desired, you can add a little ground cinnamon to the cutlet mixture. It goes great with carrots.

Then add flour and mix everything too.

In a separate plate prepare the breading. For it you can use crackers, corn or oatmeal, as well as a mixture of crackers and flour. I used a mixture of breadcrumbs and previously crushed oatmeal.

Using a tablespoon, scoop up the carrot mixture. We form a cutlet with wet hands, tossing it several times from one hand to the other. Then we bread it.

Heat a frying pan with oil. Place the prepared carrot cutlets. Fry on one side until a beautiful golden brown crust forms on the bottom.

Be sure to cook the cutlets over medium or below medium heat so that they are cooked both outside and inside. If the fire is strong, the surface of the product will be over-cooked, but the inside will remain raw.

Carefully turn the cutlets over to the other side. Fry in the same way to get a nice crust.

Carrot cutlets are best served with sour cream, hot or cold. In any case, delicious.

The inside of the cutlets turned out very tender and juicy. They are quite sweet due to the fact that the carrots themselves are tasty. A tablespoon of sugar is more than enough in this case.

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Delicious carrot cutlets with cottage cheese

Carrot cutlets with cottage cheese are especially tender. They are perfect for feeding children, as they are very healthy, filling, bright and, at the same time, easy enough to digest. Cottage cheese can be added to the cutlet mass in its original form or rubbed through a sieve. Then the cutlets will turn out more airy and uniform.

Ingredients:

• Fresh carrots – 300 g;
• Cottage cheese (any fat content) – 150 g;
• Chicken egg – 1 pc.;
• Semolina – 2 tbsp;
• Sugar – 3 tbsp. (or to taste);
• Milk – 50 ml;
• Butter – 70 g;
• Flour – 3 tbsp. (for breading);
• Vegetable oil - for frying.

Preparation:

1. First of all, let's prepare the main ingredient - carrots. It must be cleaned, washed thoroughly and grated.
2. Melt the butter in a deep frying pan and place the grated carrots in it. Simmer it for a few minutes, then pour in the milk and simmer everything together under the lid for another 6-7 minutes.
3. Now add sugar. You can vary its amount to taste depending on the sweetness of the carrots. If you are preparing a very sweet juicy vegetable, then you can add less sugar than indicated in the recipe. And vice versa - for old tasteless carrots you will need more sugar.
4. When the carrots become soft, add semolina to it and immediately mix the mass thoroughly so that semolina lumps do not form in it. Leave the mixture on low heat for another couple of minutes. During this time, the cereal will swell properly, making the future cutlet mass quite viscous.
5. While the carrot mixture is simmering, beat one egg and grind the cottage cheese in any convenient way - using a blender, masher or sieve. You can leave the curd grains whole, but then the future cutlets will not be uniform.
6. Place the carrot-semolina mixture in a bowl and add the beaten egg to it. Mix.
7. We do the same with cottage cheese. Along with it, you can add herbs and spices to the mass.
8. From the resulting cutlet mass we form small cutlets, bread them in flour and fry over medium heat on both sides.
9. Serve ready-made carrot cutlets with sour cream, fruit confiture or any other sauce.

Cutlets with raisins and carrots

Making lean carrot cutlets with raisins couldn’t be easier. This dish is suitable for a vegetarian table, as it does not contain eggs or other ingredients of animal origin. People watching their figure will also love this light, low-calorie dish. And for those who do not have dietary restrictions, it is even more worthwhile to prepare such a dish. It is perfect for breakfast, a healthy snack or a side dish for a main dish.

Ingredients:

• Carrot - ? kg;
• Semolina – 3 tbsp;
• Raisins - to taste;
• Breadcrumbs – 4-5 tbsp;
• Salt, sugar - to taste;
• Vegetable oil - for frying.

Preparation:

1. Peel the carrots and grate them. Place it in a deep frying pan with a couple of tablespoons of vegetable oil and fry over medium heat for about 10 minutes, stirring constantly.
2. Lightly salt the contents of the pan, add sugar and raisins, stir. Pour in a glass of water and bring it to a boil. Then you need to reduce the heat, cover the pan with a lid and leave the vegetable mass to simmer for 15-20 minutes. Stir the mixture periodically.
3. When the carrots become very soft, add semolina to it and mix thoroughly. Simmer covered for another 15 minutes. During this time, the semolina should boil well. Turn off the heat and leave the mixture to cool.
4. Make cutlets from the cooled carrot mass, bread them in breadcrumbs and fry in vegetable oil on both sides until golden brown. To get a more dietary dish, you can steam it.
5. Serve the finished dish with or without any suitable sauce.

With oatmeal in the oven

Carrot cutlets with oatmeal, prepared according to the following recipe, are a lean dish. But if you are not fasting, you can safely add one chicken egg to the cutlet mixture. This way the dish will turn out tastier and much more satisfying. Regarding the cooking method, deviations from the recipe are also possible here. We will bake light diet cutlets in the oven, but you can fry them in a frying pan with the addition of a small amount of oil (vegetable or butter).

Ingredients:

• Oatmeal – 1 tbsp;
• Carrots – 3 pcs. (medium size);
• Salt and pepper or sugar - to taste;
• Breadcrumbs – 3-4 tbsp;
• Vegetable oil - for greasing the baking sheet.

Preparation:

1. Pour the oatmeal into a deep bowl (bowl or plate) and pour boiling water over it in a ratio of approximately 1:1.5.
2. While the flakes are steaming, let's take care of the carrots. It must be cleaned, washed and finely chopped. To do this, we use a blender, food processor or an ordinary grater.
3. Cool the swollen oatmeal a little. If there is excess water left, drain it. Combine the flakes with chopped carrots and season this mixture to taste. If you want a sweet dish, then add sugar, and for salty cutlets we use salt, pepper and your favorite spices.
4. Heat the oven to 200 degrees. Cover a baking sheet with parchment and grease it thickly with vegetable oil.
5. We make cutlets from the oatmeal-carrot mixture, bread them in breadcrumbs and place them on parchment. Send to bake for 10-12 minutes until the products are covered with a golden brown crust. If you decide to cook the dish in a frying pan, then fry the cutlets in oil on both sides.
6. Serve the dish with any sweet or non-sweet sauce, depending on what kind of cutlets you have - sweet or not.

Vegetable cutlets with cabbage and carrots

Cabbage and carrot cutlets are one of the most delicious and best recipes. They turn out incredibly juicy, thanks to the increased content of juicy vegetables. This dish will be a wonderful hearty breakfast if served with sour cream. It can also be the basis for various snacks or served as a side dish for meat dishes. And, of course, this is an excellent option for a tasty, satisfying, healthy and inexpensive snack. And preparing such a versatile dish is not at all difficult.

Ingredients:

• Carrots – 1 pc.;
• Cabbage - ? small head of cabbage;
• Egg – 1 pc.;
• Flour – 3 tbsp;
• Semolina – 2 tbsp;
• Breadcrumbs – 4 tbsp;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Preparation:

1. Heat a little vegetable oil in a saucepan or deep frying pan. While it is heating, finely chop the cabbage and transfer it to the pan. Salt and pepper to taste. Leave to simmer over low heat for about 10 minutes (the cabbage should become soft, but not completely).
2. Peel the carrots, rinse and grate them. Add to cabbage and stir. Leave to simmer for another 5-6 minutes.
3. Turn off the stove under the pan and pour semolina and flour into the hot vegetable mixture. Mix very thoroughly and leave covered for 5 minutes. Then cool the vegetables slightly. Beat in one egg and mix thoroughly.
4. From the resulting semolina-vegetable mixture we form cutlets, bread them in breadcrumbs (you don’t need to bread them) and fry them in a small amount of oil for several minutes on both sides.
5. The finished cutlets will be crispy on the outside and very juicy on the inside. Serve them with sour cream or mayonnaise.

• To prepare cutlets, you can use carrot pulp left over from making juice.
• If you want especially soft cutlets, after frying, leave them briefly on low heat under the lid. Four to five minutes will be enough - during this time the products will steam well and become more tender.

• To get a dietary carrot dish, steam the formed cutlets.
• To make cutlets from previously prepared carrots, simply puree them, squeeze out excess liquid and cook according to any recipe.

• Basically, classic recipes involve the use of semolina. If you don’t like it or you simply don’t have it on hand, you can safely replace the cereal with flour. Oatmeal, wheat or a mixture of both will do. You can also use crushed crackers or oatmeal.

• Chopped greens will look very impressive in salted carrot cutlets. Add it to the cutlet mixture while kneading.
• Grated pumpkin or potatoes will also be combined with carrots in cutlets.

• You can also choose original fillings for sweet cutlets. Sesame seeds, chopped nuts, chopped dried apricots or coconut flakes - it all depends on your imagination.

It's hard to imagine your diet without such a healthy vegetable as carrots. It is added to soups and main courses, but few people know that carrots can also be used to make independent dishes. For example, juicy and flavorful carrot cutlets.

This dish will appeal to all carrot lovers, and especially to those who cannot or do not want to bite their favorite vegetable raw. Carrot cutlets are a healthy dietary dish that will definitely be appreciated by people watching their figure or having digestive problems. This dish will also become indispensable in the diet of young children.

The most delicious recipe

Ingredients	Quantity
carrot -	half a kilo
onion -	0.5 pcs.
bell pepper -	0.5 pcs.
hard cheese -	two hundred grams
ground black or red pepper -	pinch
any seasoning -	pinch
egg -	1 PC.
flour -	A little
vegetable oil -	for frying
salt -	taste
Cooking time: 30 minutes	Calorie content per 100 grams: 145 Kcal

1. Cut the cheese into small squares and grind in a blender or three on the finest grater;
2. Cut the onion into small cubes and 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 and mix with the vegetable mixture. Form cutlets and roll in flour;
5. Heat a frying pan, add vegetable oil and fry the cutlets on both sides.

Carrot cutlets with semolina - fast 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. Grate the carrots on a special coarse grater;
2. Pour vegetable oil into a heated frying pan;
3. Add carrots, fry a little and pour milk;
4. Cover the pan with a lid and simmer over low heat until the carrots soften;
5. Cover with semolina and add sugar. Mix thoroughly until smooth. Cover the mixture with a lid and simmer until done. Transfer the soft mass to a separate bowl;
6. Add egg and vanilla sugar to the cooled mixture. Mix well and add flour;
7. Place a piece of butter on a heated frying pan. Place the cutlets with a tablespoon and shape them with a spatula;
8. Fry the cutlets on both sides over low heat.

Dietary steamed carrot cutlets

Ingredients:

• 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 diet 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 breadcrumbs;
• vegetable oil.

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

1. Grate the carrots on a suitable grater, add half a glass of water and simmer over low heat, covered, for about eight minutes. 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 into it, stir immediately so that there are no lumps;
4. Add salt, sugar and boil for another five minutes;
5. Now you can add a little cinnamon for taste;
6. Cool the mixture and add lemon juice;
7. Form tender cutlets and roll them well in breadcrumbs;
8. Turn on the multicooker, add vegetable oil to its bowl and lay out the cutlets. 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 of 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. Peel the carrot roots and chop finely. Boil the milk and transfer the carrots to the pan. Cook over medium heat for about ten minutes;
2. Add rolled oats to the carrots and boil until the mixture becomes sufficiently viscous;
3. Cool the carrots and mash them with a fork;
4. Add one and a half tablespoons of thick sour cream, salt, and flour to the carrots. Mix the contents of the pan thoroughly;
5. Three cheeses on a grater and add some to the pan;
6. We form cutlets from minced carrots. First we make one half, sprinkle with cheese and put more carrot mixture on top. In this way, the cheese turns out to be inside the cutlet;
7. Special baking dishes need to be greased with butter and carrot cutlets should be placed;
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 spoons 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 frying pan without oil. Soak the bread and squeeze it out;
3. Mix carrots, ginger, bread, almond petals, one egg white
4. From the resulting cutlet mass we form neat cutlets;
5. Cook them in a double boiler for twenty-five minutes;
6. While the cutlets are cooking, make a delicious sauce for them. To do this, moisten cottage cheese, yogurt, a pinch of salt and curry.

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

1. The juiciest carrots are bright orange; a light orange vegetable is more suitable for cutlets;
2. A good carrot has the right shape, it is strong and smooth;
3. Carrots with small tops have a small core and are more tasty;
4. Medium-sized carrots are healthier than large ones, as they absorb less nitrates from the soil;
5. If the carrots have spots and cracks, then most likely the core is also damaged;
6. You should not buy carrots with growths, as they contain many different harmful substances.

You need to grate the carrots onto the cutlets before cooking. If you rub it in advance, it may lose all the juice. Bon appetit!

Many people will like carrot cutlets, although few people like simple boiled carrots. This dish is interesting both in appearance and taste. It can also be done very quickly, and it provides a minimum of calories.

Carrot cutlets - a healthy and tasty dish

Carrot cutlets cook very quickly and besides, they provide very few calories:

• It will take from 30 to 45 minutes.
• Calorie content per 100 g (2 small cutlets) 110 kcal.

Ingredients

• 3 carrots (total 0.5 kg);
• 2-3 chicken eggs;
• 3 tablespoons of flour or semolina;
• 2 tablespoons of vegetable oil for frying;
• 4 tablespoons breadcrumbs;
• salt and sugar at your discretion.

How to cook carrot cutlets

Step 1. First, the carrots are washed, peeled with a knife or housekeeper and grated on a medium or coarse grater.

Step 2. Next you need to make the dough for the carrot cutlets. Add eggs and flour, salt and sugar to the chips and mix. The consistency in the end should be exactly the same as for regular cutlets, maybe a little thicker.

Step 3. We form carrot cutlets and roll them in breadcrumbs (if desired, in flour). Fry over high heat (vegetable oil must first be heated) for 5 minutes on each side.

The result is very tasty carrot cutlets, which according to the recipe are best served with medium-fat sour cream (10%-20%).

NOTE

These carrot cutlets are quite good, but strictly speaking they resemble carrot pancakes. The recipe can be used in a hurry, and if you want to taste the cutlets, you can learn about them in the following recipes.

Carrot cutlets with sour cream: the best recipe with photos

But here is an option for those who appreciate soft cutlets, reminiscent of the classic ones in consistency. In this case, the cooking time increases by half an hour (that is, all actions will take no more than an hour), although the result will be noticeably pleasing.

You will need the same ingredients, although you can replace the flour with semolina if desired.

We will act like this:

Step 1. The main difference is that in this recipe you need to boil the carrots a little first. To make it faster, it is cut into strips or medallions (wheels). You can grate the carrots and pre-fry them in a frying pan, this is even faster. However, then there will be quite a lot of oil in the finished product.

Step 2. Cook this straw in a saucepan until it boils.

Step 3. At this point, add sugar and salt, as well as a little vegetable oil. Stir and simmer over medium heat for about 15 minutes.

Step 4. Now add 3 tablespoons of semolina or flour. Stir to achieve a thick, homogeneous consistency.

Step 5. Turn off the heat and place the mixture on a flat plate to cool it quickly.

Step 8. Fry our carrot cutlets over high heat for literally 5 minutes on each side to get a golden brown color. After all, the cutlets are already completely ready inside.

Step 9 Such a beautiful dish will whet your appetite in itself. But it would be nice to additionally decorate it with fresh herbs.

You can serve these delicious carrot cutlets with, of course, sour cream.

If you don’t want to consume extra calories, you should add a slice of lemon to the finished dish or pour freshly squeezed lemon juice over the cutlets. Light sourness balances the sweetness well. But taste is always a balance between sweet and sour or salty and sweet, bitter and tart, etc.

Carrot cutlets with okara

And there is another interesting way to cook carrot cutlets: you can make them with okara. This is the name given to the product that is obtained from the production of soy milk.

In essence, okara is a cake with a neutral taste, and therefore serves as a good filler for any minced meat. In addition, unlike flour, okara will add practically no calories to the finished dish.

You will need the following products:

• 4 carrots;
• 5-6 spoons of okara;
• 2 tablespoons of vegetable oil;
• 5 spoons of breadcrumbs;
• salt and sugar - at your discretion.

We proceed like this:

Step 1. First, chop and stew the carrots, as in the previous recipe. Only this time, instead of flour, add okara and mix thoroughly.

Step 2. The next stage is shaping and breading the cutlets.

Step 3. Fry the cutlets over high heat for 4-5 minutes on each side. As soon as a pleasant blush appears, you can call everyone to the table.

Carrot cutlets with mushrooms

These unusual carrot cutlets with mushroom sauce will certainly please your taste. The dish turns out very tasty, aromatic and original.

You will need the following ingredients:

• 6 pcs. carrots;
• 300 gr. white stale bread;
  egg;
• 100 gr. drain oils;
• 50 gr. milk or cream;
• 100 gr. breadcrumbs;
• salt - to taste;

For the mushroom sauce you will need:

• 50 gr. dried mushrooms;
• 1 tbsp. l. flour;
• 1 onion;
• 50 gr. drain oils;
• salt.

How to cook carrot cutlets with mushrooms:

Step 1. Peel and wash the carrots, add hot water to cover the vegetables, and add salt. Cover with a lid and put the carrots on the fire to cook until soft. Drain the water, cool the carrots and grind them in a meat grinder or grind them in a blender.

Step 2. We peel the stale bread from the crust and soak it in milk. Then we live it out and mix it with carrots. Add the egg, salt, add butter, mix everything well, and grind through the meat grinder again.

Step 3. We form carrot cutlets from the resulting mass, roll in breadcrumbs and fry in a frying pan with sunflower oil.

Step 4. Prepare the sauce: wash the mushrooms thoroughly and soak in 3 glasses of water for 3 hours. Then we cook them in the same water without salt. Then filter the resulting broth.

Fry the flour in a frying pan with half the butter until golden brown, dilute it with hot, strained broth, mix and cook over low heat for about 15 minutes, stirring constantly so that the sauce does not burn.

Finely chop the onion and fry in the remaining butter. Finely chop the boiled mushrooms, add them to the onion, mix everything and heat it together, and then transfer it to the sauce, add salt to taste and let it boil.

Step 5. Place the finished carrot cutlets on a dish and serve them with mushroom sauce.

Carrot cutlets with mushrooms

Tender carrot cutlets: the most delicious recipe with photos

And this recipe for carrot cutlets is for real gourmets. With these cutlets you can not only have a snack, but also really fill up. And their taste is richer than that of ordinary cutlets.

Ingredients

• 3-4 carrots;
• 2-3 potatoes;
• 1 glass of milk of any fat content;
• 5 tablespoons of semolina, flour or okara;
• 2-3 chicken eggs;
• 5 spoons of breadcrumbs;
• 3 tablespoons of vegetable oil for frying;
• salt, spices - at your discretion.

How to cook - step by step instructions:

Step 1. The carrots are peeled, chopped and stewed as in the previous recipe. And at the same time, the potatoes are boiled in their skins until tender.

Step 2. From the prepared products you need to make a puree, to which add flour or okara, milk, as well as salt and spices.

Step 3. Form, bread and fry carrot cutlets on both sides for several minutes.

Step 4. So we got these ruddy carrot and potato cutlets - potato pancakes. The dish is self-sufficient and does not need a side dish.

Although it wouldn’t be superfluous to cook stewed cabbage or boil beans for such cutlets, you can declare a fasting day and focus on purely vegetable cuisine.

The most delicious carrot cutlets - with potatoes

Bon appetit!