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 formed 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.
carrot cutlets This is a childhood dish. Soft, juicy and incredibly tasty, they can be sweet or salty, with cheese or semolina - choose what you like best. Cooking carrot cutlets is very simple, like. Of course, fried carrot cutlets are a little higher in calories than, but you can cook lean cutlets and bake them in the oven. And then the food will be not only satisfying, but also useful.
If you are just starting your journey into cooking, and do not yet know how to make beetroot and carrot cutlets, do not worry: the recipes are very simple, and the result is always excellent.
Ingredients for carrot cutlets with semolina
1) wash and peel the root crops, cut into small cubes or grate with a large step;
2) put the vegetable in a saucepan, add warm milk and simmer with the addition of butter until fully cooked;
3) add sugar, salt, stir;
4) as soon as the carrots are ready, pour semolina in a very thin stream, thoroughly mixing the whole mass;
5) put everything in a bowl and let cool.
Carefully separate the yolk from the protein, and stir the yolk into the carrot mass. Leave the protein in a cup, you will dip cutlets into it. Now you need to form cutlets from minced meat, dip them in protein, then in breadcrumbs and fry in oil in a frying pan. Try to fry carrot cutlets, the calorie content of which in this recipe is about 120 kcal, quickly, until the breading is soaked. As soon as the crust is browned on both sides, the cutlets are ready.
If left stewed carrots, you can make liver cutlets recipe with carrots. Ingredients:
- 300 gr. chicken liver;
- 1 cup minced carrots according to the recipe above (preferably without sugar);
- 1 chicken egg;
- 2 tbsp. l. flour;
- cooking oil.
Cooking liver cutlets recipe with carrots is very simple:
1) pierce the washed and dried liver with a blender or crank it in a meat grinder;
2) mix the minced carrot and beaten egg into the liver;
3) add spices (optional).
If the stuffing is too liquid (this happens from a large number milk and carrot juice), a little flour will remove the problem. Now just scoop the minced meat with a spoon and put the carrot-liver pancakes in the pan. Fry no more than 3-4 minutes on each side and simmer for 5 minutes under the lid.
Carrot cutlets in the oven are pleasant and healthy dish for breakfast, lunch or dinner. Cooking them is very simple, and therefore it's time to learn the recipe. Carrot cutlets recipe in the oven:
- 1 kg carrots, choose better with a round end;
- 2/3 cup full fat milk;
- 3 tbsp decoys;
- 1.5 tbsp butter;
- 1 chicken egg;
- some sugar and salt;
- flour for breading.
Carrot cutlets in the oven according to this recipe contain no more than 102 kcal and you can add them to your diet when you are on a diet. Carrot cutlets, recipe in the oven, cooking:
1) wash and peel the carrots well;
2) cut small cubes or chop on a grater;
3) pour milk into a saucepan, heat and put all the carrots;
4) bring to a boil, add butter, salt, sugar and cook over medium heat until fully cooked (about 10-15 minutes);
5) now pour semolina into the mass in a thin stream and mix thoroughly so that no lumps remain.
Turn off the heat, cover the saucepan with a lid and let it sit for 10 minutes. During this time, you will have time to turn on the oven to 150-180 C, pour cold water into a saucepan and beat eggs in a bowl. AT cold water you need to put a saucepan with minced carrots to cool until room temperature. Once the minced meat has cooled, beat in the eggs and mix well again. It remains only to form carrot cutlets, bread in flour, put on a baking sheet covered with foil and bake in the oven for 10 minutes.
Lean carrot patties are a great meal replacement for people who are careful about the length of their trouser belt. It is worth noting that men eat these cutlets with pleasure, especially if you add a little pepper to the carrots. So, lean carrot cutlets, recipe with oatmeal:
- 3 large root crops;
- 1/2 cup rolled oats;
- 1 cup boiling water;
- spices - to taste;
- flour for binding and breading;
- frying oil.
How to make carrot cakes with oatmeal:
1) pour flakes with boiling water and let it brew for 10-15 minutes;
2) wash the carrots, peel and grate on a very fine grater;
3) squeeze carrot juice, add salt, pepper, herbs to the minced meat;
4) squeeze the flakes out of the water (do not pour the water down the sink) and stir into the minced carrots;
5) mix the mass well so that it becomes homogeneous.
Now you need to make the minced meat more plastic: if the mass crumbles, add quite a bit of water from under the cereal and flour. Knead until you like the consistency of minced meat. If you do everything right and let the flakes brew, then you will not need to add flour and water.
Heat up a frying pan, pour in some oil and form lean carrot cutlets, the calorie content of which is about 85-95 kcal. Don't forget to coat them in flour. Fry over low heat for 5 minutes. Your carrot cutlets are lean, the recipe with oatmeal is ready! If you want to make them even more useful - turn on the double boiler and do not use flour for breading.
Beet and carrot cutlets, recipe
Cutlets from beets and carrots Swedish recipe is a dish that will not leave you indifferent. Incredibly fragrant, tender and tasty, cutlets will be an excellent side dish for meat or fish.
- 1 medium-sized beetroot;
- 2 medium carrots;
- 1/2 cup sour cream;
- 1 chicken egg;
- Semolina for minced meat and breading;
- Spices (garlic, pepper, salt) - to taste;
- Cooking oil.
How to make carrot cutlets with beets:
1) Wash and clean the vegetables very well;
2) grate on a medium-sized grater and put in a bowl;
3) pour the minced meat with boiling water and hold the vegetables in it for 5-7 minutes to make them softer;
4) drain the water, mix sour cream, spices, beaten egg and semolina into the minced meat - mix very well.
If you love garlic, now is the time to put it through a press and put it in minced meat. There should be enough semolina in this mixture so that you can form cutlets with your hands. While the semolina swells and the minced meat is infused, prepare the pan or turn on the oven at 200C. Form cutlets from beets and carrots, roll in semolina and fry in a pan for 5-7 minutes on each side (medium heat) or bake in the oven for 20 minutes. You can also steam for 30 minutes.
Carrot cutlets can be great dessert if served with syrup or jam. And cutlets from carrots and beets are very good with salted herring, steamed fish or fish cakes. Serve carrot cutlets with salad or meat - they will only add flavor and aroma. Harmonizes very well with lean cutlets yogurt sauce with garlic, low-fat and spicy, it will complement the dish and will not add kilograms to you.
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With semolina includes a minimum of inexpensive and affordable components. But, despite this, such products, fried in a pan, are very tasty, satisfying and fragrant.
with semolina: step by step recipe
Dish ingredients:
- thick sour cream without sourness - 2 full large spoons;
- fresh carrots of medium size - 1 kg;
- large chicken egg - 2 pcs.;
- granulated sugar - ½ part of a large spoon;
- semolina - 4 large spoons;
- sifted wheat flour - 6 large spoons (of which 3 are for the base, the rest is for rolling products);
- medium-sized - ½ dessert spoon;
- refined sunflower oil - use at your discretion for frying semi-finished products.
Processing the main vegetable
The recipe for carrot cutlets with semolina recommends using only fresh vegetable small size. Thus, the product needs to be washed well, and then boiled in salt water right in the peel. It is not worth bringing carrots to full softening, as they will still be fried in a pan.
After the vegetable is almost ready, it must be removed from the water and cooled in cold air. Next, the carrots must be carefully peeled and chopped, using the smallest grater for this.
Mixing vegetable base
Also, the recipe for carrot cutlets with semolina includes ingredients such as granulated sugar, thick sour cream, table salt and chicken eggs. These components need to be laid out to the chopped vegetable, and then add the grits and keep in this composition under the lid for half an hour. During this time, the semolina will swell, making the vegetable mass thicker and more satisfying. After that, it is required to pour wheat flour into the mixture and mix everything thoroughly. As a result, you should get a thick stuffing, from which you can easily mold any shape.
Product forming
Formed in exactly the same way as conventional products made from meat product. To do this, you need to take a little prepared base in your hands, roll a ball out of it with a diameter of up to 7 centimeters, and then flatten and roll on both sides in wheat flour. All other cutlets are made in a similar way. 
Heat treatment
The recipe for carrot cutlets with semolina recommends using a deep stewpan and refined sunflower oil. The dishes must be heated very strongly before cooking. Next, put 5-8 cutlets on its surface and fry them on both sides until an appetizing crust appears (about 5-9 minutes each). After that, the finished batch vegetable products it is necessary to put it on a plate, and put new semi-finished products in the pan.
How to serve for dinner
Carrot cutlets with semolina are served hot for lunch or dinner. This dish can be used as an original side dish. In this case, it should be presented to him meat goulash, a piece of boiled or fried poultry, pork chop, fish steak, etc.
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.
By 23.01.2016
Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. Do not count how many the healthiest desserts and puree soups for kids can be made from this vegetable. And they make delicious carrot cutlets from it. Step by step recipe with a photo of such a dish, we suggest trying it.
Minced meat is prepared on the basis of chopped carrots with the addition of semolina. But this will not significantly affect the calorie content of the dish. If desired, carrot cutlets can not be fried, but stewed. interesting taste obtained when cooked in a double boiler.
For making carrots cutlet will do and cake left after squeezing the juice. But only if it can be used if the juicer gives it out not very dry.
Based on this recipe, you can make carrot cutlets with some filling. For example, put garlic inside, hard cheese, greens. Delicious with prunes and nuts.
Such carrot cutlets are often prepared by those who are fasting. But in this case no eggs are laid. To make the cutlets stick together better, you can add a little flour.
