Carrot cutlets are delicious vegetarian dishes.

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 cooking cutlets from boiled carrots with semolina.

How to cook carrot cutlets

Take 500 grams of beautiful orange root crops. Rinse thoroughly with a brush and peel with a vegetable peeler. Cut out all the wormholes and the green upper part, if any.

I will cook carrots for a couple 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 clean it in boiled form. If you are used to boiling carrots in water, then you can follow this tradition.

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

Attention! The countdown in my slow cooker starts after boiling water.

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

Now you need to chop the carrots. You can do this with a blender, but personally I prefer to grate the carrots with the smallest section.

In a separate bowl, combine the following products:

1 chicken egg;
1 tablespoon of semolina;
1 tablespoon flour;
1 tablespoon of sour cream;
0.5 teaspoon of 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 cutlets and roll them in flour. I love making triangular shaped carrot patties. Ready meal this form can be arranged in the form of a whole carrot by attaching a sprig of parsley to the top.

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

Fry until golden brown and turn over.

Serve classic cutlets from carrots with semolina to the table, watering 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 cook healthy carrot cutlets for dinner.

A simple, tasty and healthy dish of carrots in Soviet time could be found on the menu of every dining room. Carrot cutlets are prepared quickly, belong to dietary dishes 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, as in kindergarten, with semolina, bran, cheese, in the oven, steamed, with herbs. It all depends on the imagination and taste preferences.

Carrots in cutlets retain their own.

Classic carrot cake recipe

This is the most elementary way to cook carrot cutlets. This recipe was used in the catering of the Soviet era and is still included in the food menu of kindergartens.

Classic carrot cutlets can be eaten as self-dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend eating 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 medium chicken egg;
2 cloves of garlic;
1 medium onion;
breadcrumbs;
salt, pepper to taste;
vegetable oil for frying.

Cooking:

Rinse carrots, garlic and onions thoroughly and peel them.
Grind peeled vegetables with a blender, meat grinder or fine grater and mix into minced meat. coarse grater do not use, otherwise the carrots may not be fried and will be raw.
Salt and pepper the minced vegetables to taste.
Shape into cutlets. It is convenient to make a neat, uniform shape with a large spoon.
Roll each cutlet in breadcrumbs.
Spread the cutlets on a well-heated pan, greased with vegetable oil.
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.
Serve with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

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

Ingredients:

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

Cooking:

Wash and peel carrots. Most of the beneficial trace elements are hidden under the skin, so cut the skin as thin as possible.
Grind carrots with a blender, grater or meat grinder.
Put a heavy-bottomed pan on the fire and send butter. Wait for the butter to melt, and put the carrots in the pan, sprinkle it with sugar and salt. Pass the carrots, stirring with a wooden spatula for 2-3 minutes.
Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mass is evenly softened.
Pour semolina into the pan and mix thoroughly. Manka must absorb carrot juice and swell. Sweat the mixture in the pan until it starts to thicken. Watch the fire, it doesn't have to be strong.
Transfer the thickened mixture to a dry container and let cool.
Add eggs one at a time to the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out thin and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency with breadcrumbs or semolina.
Using a spoon, shape the cutlets and roll in breadcrumbs.
Pour the oil into the heated pan and wait for the oil to heat up. Fry the patties over medium heat on all sides until evenly appetizing.
Place the fried patties on a paper towel, and wait until the paper absorbs excess oil.
Serve delicious fragrant cutlets hot with garlic or mushroom sauce, sour cream or just garnish with herbs.

Carrot cutlets with apple

A diet recipe for carrot cutlets with an apple is popular in amateur circles. proper nutrition. The combination of carrots with an apple and healthy vegetable fats helps the body extract maximum benefit and learn everything useful trace elements and vitamins contained in the root crop.

Very often even experienced housewives catastrophically not enough time for the second course. And then you should turn to the recipe for carrot cutlets with semolina, which will appeal not only to true gourmets, but also to vegetarians, and even kids who do not always like vegetables. At the same time, unlike meat analogues, the preparation of such cutlets will cost you quite inexpensively.

Recipe for carrot cutlets with semolina in the oven

Dishes baked in the oven retain their vitamin properties much better. Therefore, a crispy and tender carrot cutlet with semolina prepared in this way will become a favorite of your home menu for a long time.

Ingredients:

egg - 1 pc.;
carrots - 250 g;
semolina - 3 tbsp. spoons;
apple - 150 g;
butter - 20 g;
milk - 150 ml;
- 6-7 pcs.

Cooking

Using a medium grater, grate the pre-washed apple and carrot. In many recommendations on how to cook carrot cutlets with semolina, it is advised to add dried apricots to them. It is pre-soaked in cool water and crushed using a press or garlic. Put the milk to heat, into which immediately pour the apple and carrots and mix everything well. Now comes the turn of dried apricots, which are also added to the mixture, after which they are stewed at the lowest possible heat for a quarter of an hour.

When the vegetable mass acquires sufficient softness, pour semolina into it. After stirring, remove the mixture from heat, add the egg and mix everything thoroughly.

To bake cutlets, you can take silicone molds or just lay a baking sheet parchment paper. Make cutlets out of the carrot mass and bake for about 20 minutes. The oven temperature should be approximately 180 degrees.

Baby carrot cutlets with semolina

It's no secret that getting little whims to eat carrots can be quite difficult. Offer them this fragrant second dish - and they will surely ask you for an addition.

Ingredients:

sunflower oil - 100 ml;
sugar - 2 teaspoons;
carrots - 600 g;
semolina- 4 tbsp. spoons;
salt - a couple of pinches.

Cooking

Boil the carrots in lightly salted water until they are soft. Wait for it to cool and clean this vegetable. Take a grater and grate the carrots, adding salt, semolina and sugar to it immediately. Thoroughly mix the whole mass.

Form small cutlets from the resulting mixture and roll them in semolina. This cooking method is available even to those who previously had no idea how to make carrot cutlets with semolina. Turn on medium heat under the pan and, when the oil is hot, put the cutlets on it. They are fried on both sides until golden brown. Then cover the pan with a lid and simmer for another 10 minutes over very low heat.

Steamed carrot cutlets with semolina

This dish is made as quickly as possible and is considered one of the most dietary, so it is ideal for lovers tasty food, having .

Ingredients:

Cooking

Wash and peel the carrot, then chop it with a blender (it is allowed to boil it beforehand). Put the vegetable in a saucepan, mix with sugar, butter and 50 ml of milk and mix everything well again and leave to simmer over low heat for 10 minutes. Then add semolina to the mixture and pour in the remaining milk, then simmer for about 8-10 minutes.

Remove the mass from the heat, cool, add the yolk, not forgetting to stir constantly. Now make cutlets, roll them in greens and cook in a double boiler for about 25 minutes.

Everything necessary ingredients found in every home.

It is necessary to boil the carrots until soft in salted water for 2-2.5 hours, cool and grate on a fine grater.

To grated carrots add 3 tbsp. l. semolina (leave one spoon for sprinkling), sugar - should be added to taste, depending on the sweetness of the carrots and the desired taste ready cutlets and a pinch of salt. If desired, to reduce the calorie content, you can replace sugar with a natural sweetener.

With a spoon or hands slightly moistened with water, it is necessary to mix the mass until the grains of semolina dissolve. If necessary, add more cereals so that the mass is better molded. Do not forget that carrots release juice when mixed. Divide the mass into equal parts according to the desired number of finished cutlets and roll the workpiece in semolina. Do not form minced meat too large, as they can fall apart when frying.

Place the finished blanks on a slightly heated non-stick frying pan. Brush the surface of the pan if necessary. a small amount vegetable oil. Uncovered, fry over low heat for 5 minutes.

After a few minutes, turn the patties over, gently supporting them with a spatula. Fry them on the other side for 3-5 minutes. and cover with a lid for 2-3 minutes, turning off the fire. Carrot cutlets with semolina are ready. They are best eaten hot with sour cream. If desired, you can add raisins to the cutlets and eat them with jam (for example, pear). Bon Appetit!

carrot cutlets considered diet dish, and as well as possible, are suitable for those who decide to slightly correct their figure. If you count the calories of the main components of this dish, then this is really a little. So you can calculate for yourself a low-calorie and, moreover, tasty and healthy dish, and you can talk a lot about the benefits of carrots. Perfectly such cutlets go for baby food by cooking them in the oven or steaming them. So whatever you say, this dish deserves attention.

Carrot cutlets with semolina

Ingredients:

Carrot - 700 gr.
Semolina - 60g.
Milk - 120 ml.
Egg - 1 pc.
Breadcrumbs
Vegetable oil
Sugar - 1 tbsp. l.
Salt - a pinch

Cooking:

The first step is to peel the carrots and cut them into small strips, you can use a coarse grater and grate. Transfer it to a saucepan
Pour hot milk and add a tablespoon of vegetable oil.
Salt to taste and add sugar, mix and simmer our carrots until cooked, stirring occasionally so that it does not burn
Pour semolina into the prepared carrots
Continue stirring and simmer over low heat for another 10 minutes.
After that, cool and add the egg to the cooled mass and mix everything thoroughly
We form cutlets and roll them in breadcrumbs.
Hot vegetable oil lay out cutlets
Fry on both sides and carrot cutlets are ready, bon appetit

Carrot cutlets in the oven

They are prepared very simply from the most affordable products.

For cooking we need:

Carrot - 450 gr.
Bulb onion - 170 gr.
Chicken egg -1 pc.
Hard cheese - 80 gr.
Semolina - 6 tbsp. l.
Sunflower oil - 3 tbsp. l.
Salt - to taste
Ground black pepper - to taste
Garlic - 2 cloves

Cooking:

Rinse and grate the carrots on a coarse grater.
Peel the onion and cut into random pieces
Add carrots, chopped onions, vegetable oil to the pan, fry over low heat until soft, you can cover with a lid, so the carrots and onions will cook faster
Cool the carrot mass and grind in a blender
Add chopped garlic, beat in an egg, salt, sprinkle with ground black pepper, add semolina and mix everything well
Add grated cheese, mix again and leave for 20-30 minutes so that the semolina swells
Cover the baking dish with parchment, take a molding ring with a diameter of 5-7 cm in the center, put a portion of minced carrot and tamp well. You can also form small patties with wet hands.
Bake for 20-30 minutes at 180 degrees

Delicious meatballs are ready. Bon Appetit!

Cooking diet carrot cutlets with muesli

You can use muesli with pieces of dry fruit, but without nuts

We will need:

Carrot - 1 pc.
Chicken egg - 1 pc.
Muesli - 2 tablespoons
Ground cinnamon - half a teaspoon
Salt - to taste

Cooking:

Let's start by peeling the carrots and grating them.
Now add muesli to the carrots, break the egg, sprinkle with cinnamon and salt to taste, mix
Heat up a frying pan with oil and form meatballs
Fry on both sides until golden brown
Cutlets can be served with sour cream or with vegetable salad seasoned with olive oil

These are the most simple recipes, which will take very little time to prepare, but I am sure you will enjoy this healthy dish at lunch. Get ready - bon appetit!

Classic carrot cutlets

To cook carrot cutlets classic recipe you will need the following ingredients.

Ingredients:

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

Recipe:

Peel the carrot and grate it with large cells.
Whisk the eggs and add them to the grated carrots.
Stir the resulting mixture, add flour, salt and pepper to your liking.
Leave the resulting mixture for 30 minutes. This is so that the carrots begin to let out juice and soften.
Next, prepare a frying pan with hot oil.
Form cutlets and roll them in flour, then put them in a pan and fry over low heat until golden brown. The cutlets are ready. Such carrot cutlets, the recipe of which is described, can be served with all types of sauce, which will make them seem even tastier.

Carrot cakes with orange juice

To prepare this type of meatballs, you will need

Ingredients:

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

Recipe:

Place the grated carrots in a saucepan and squeeze the juice from the orange and begin to simmer with the lid closed, when 20-25 minutes have passed, remove the carrots from the heat and let it cool.
When it cools down, beat in 3 eggs and pour semolina, mix thoroughly with a spoon.
We sculpt cutlets, roll in breading and fry them in vegetable oil.

Cutlets with boiled carrots

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

Ingredients:

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

How to cook carrot cutlets, recipe:

It is necessary to boil the carrots until cooked, then peel it off and grate it with fine grooves.
Beat the eggs with the sugar and add the mixture to the carrots, then add the sour cream and salt to taste.
Mix all ingredients thoroughly and add semolina and flour.
Leave such minced carrot for half an hour so that the semolina and flour swell and soak.
If, after the elapsed time, the prepared mixture is watery, then it is worth adding some more flour and semolina.
Form cutlets and roll them in flour, fry over low heat.

Steamed carrot cutlets

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

Ingredients:

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

Steaming Carrot Cutlets:

Peel and wash carrots and onions. We cut the carrots into circles, cut the onion into half rings and put everything in a container prepared in advance. chicken breast also cut into cubes. And add to the carrots and onions. The same goes for cauliflower. Then we grind all the ingredients with a blender or with a food processor. Those who do not have such equipment can use a conventional meat grinder.
After such minced meat is ready, we drive quail eggs into it, pepper, salt. Add different herbs or spices you like. Mince is ready.
For owners of multicookers, steaming carrot cutlets is, of course, a joy, but here's how to make carrot cutlets for those who do not yet have such a home assistant in the kitchen.
We take a pan, pour a little more than half of the water into it and put it on fire. In the form of a bowl for steaming, you can use a sieve or a colander that will fit the size of the pan.
From the prepared minced meat we form round-shaped cutlets and put them in a bowl for steaming. In a slow cooker, the cooking time will be 35 minutes, but if you cook without such household appliances, then the cooking time should be increased to 1 hour.

Carrot cutlets in a slow cooker

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

Ingredients:

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

How to cook carrot cutlets using a slow cooker:

Carrots and potatoes are pre-boiled in their uniforms, cooled and peeled. After we twist the vegetables with a meat grinder and set them aside.
Finely chop the greens and put it to the carrots and potatoes, grind the cheese with a grater and pour it over minced vegetable. We beat in the eggs, pepper, salt and add 3 tablespoons of flour and mix everything thoroughly. The consistency should be dense so that the cutlets keep their shape. We postpone such cooked minced meat for a while.
We cut the onion into cubes. Pour the oil into the multicooker bowl and pour the onion, put on the frying function and fry the onion until golden light.
After the onion is fried, we form round cutlets from the prepared mixture, which we previously set aside, and put them in a multi-bowl for onion frying.
Pour in a glass of water, close the lid of the appliance and put the appliance to extinguish for 30 minutes. Cutlets in the slow cooker are ready.

Cabbage-carrot cutlets

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

Ingredients:

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

How to cook carrot cutlets with cabbage:

Three carrots on a regular grater, finely chop the cabbage and put everything in a frying pan or in a saucepan. Add 4 tablespoons of prepared olive oil, put on a small fire and close the pan.
We stew vegetables until they soften, stirring occasionally.
When the mass of carrots and cabbage is ready, set aside from the heat and let cool. Already to the cooled add cream and eggs, knead. We look at the density of the mixture and add flour so that the mass is not liquid. Add salt.
We make cutlets, rolling them in flour, and fry them in a pan, adding vegetable oil, until tender.

Carrot cutlets for children

Carrot cutlets are definitely healthy and unusual dish, but every mother knows that it is problematic to feed a child with such goodies. Your attention is invited to a recipe for sweet carrot cutlets for children, having tried which not a single little one will remain indifferent.

Ingredients:

4 carrots;
3 apples;
50 ml of milk;
100 gr. decoys;
40 g butter, can be butter;
raisin;
2 eggs;
sugar;
cinnamon;
vanilla sugar.

Carrot cutlets recipe for children:

Apples need to peel off the skin and cut out the core, then finely chop and pour into a small saucepan. Raisins must be sorted out in advance, rinsed and placed in warm water for 20 minutes. When the raisins increase in volume send it to the apples.
We put a container with apples and raisins on low heat, add 3 tablespoons of water and the same amount of sugar. Although, how much sugar to add, you can decide for yourself. Add cinnamon, vanilla sugar and simmer until the apples soften.
Next, take a carrot, peel it and grind it on a fine grater. We put the grated carrots in another pan, add milk and butter to it and put it on a small fire, cook it for about 20 minutes. When the carrots are ready, without removing from the heat, add to it semolina and stir continuously. We also add sugar, also at our discretion.
If you want your cutlets to turn out sweet, add more, if you don’t want the baby to get used to sweetness, then you shouldn’t be zealous with sugar. We also add vanilla sugar.
After all the prepared mixtures have cooled, add the eggs to the one that is carrot and mix. Next, we take out a baking sheet and spread the cake from the carrot mass on it, trying to make it rounded. In the center we put the filling of apples and raisins.
We wrap the carrot edges. You should get a stuffed patty. We put the baking sheet in a preheated oven, up to 170 degrees, for 30 minutes. Such children's carrot cutlets will appeal to all households.

Carrot cutlets with pumpkin

Ingredients:

500 g pumpkin;
1 carrot;
2 eggs;
a bag of baking powder;
a glass of flour;
1 st. a spoonful of semolina;
oil, preferably sunflower;
3 art. spoons of sour cream;
3 spoons of honey.

Recipe:

The preparation of such cutlets is simple, and the taste of the produced cooking recipe simply unforgettable.
So, we wash the carrots and pumpkin, peel off the crust from them. We rub the vegetables with a grater, put them in a saucepan, put on fire and add honey, sour cream, eggs, flour, baking powder and semolina in turn.
Mix everything after each ingredient.
After 15 minutes of stewing, remove the pan from the heat and let cool and brew. When the mixture is barely warm.
Heat the vegetable oil in a frying pan and spread the mixture with a spoon. We work with a spoon, because the prepared mixture will be like dough for pancakes.
We fry until it appears golden brown at both sides.

Ingredients:

3 carrots;
2 eggs;
a teaspoon of oil, you can olive;
2st. spoons of muesli with candied fruits;
young spinach leaves;
2 tbsp. spoons of semolina

Recipe:

Carrots, as always, clean, three of its grater with the smallest cells. Separate the egg white from the yolk. We only need proteins.
Mix grated carrots and whipped proteins, add semolina and muesli to them. Mix all ingredients and add olive oil.
Finely chop the spinach leaves. And we send to our carrots. We leave the mixed ingredients for 40 minutes, and let them brew.
After we heat the pan, we form cutlets and fry them on one side and the other. Such a dish can be served with honey or condensed milk, but for those who follow the waist, such cutlets can be served with pomegranate juice.

From such a vegetable as carrots, you can cook anything. Here, for example, carrot cutlets with cottage cheese. They will be juicy, will delight you with their brightness, perfect for a children's table.

Ingredients:

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

Carrot cutlets with cottage cheese recipe:

Three raw peeled carrots on a grater. In a frying pan, melt the butter and spread the grated carrots, put on the stove, on a small fire, close the lid and so on for 5 minutes.
Then pour in the milk, mix everything and close the lid again and continue stewing for about 10 minutes. After that, add sugar and add semolina, continuously stirring the composition. Carefully and constantly interfere should be in order to avoid the formation of lumps from the semolina. We continue to simmer for a few more minutes.
After the mixture has cooled, transfer it to another bowl, for example, into a bowl and add cottage cheese, previously grated through a sieve. Knead, beat in the egg and mix thoroughly again.
With a tablespoon, we take small pieces of the carrot mixture and sculpt the shape of a cutlet. Rolled in flour, put them in a heated pan. Fry as always until golden brown.