Carrot cutlets in the oven are dietary. Carrot cutlets: calories, cooking methods, recipes

Good for health, it has a lot of vitamins, it improves eyesight and so on. Healthy and tasty dishes are obtained from this root vegetable, each of which has its own secrets in cooking. carrot cutlets- one of them.

Importance of carrots for the digestive tract

Carrots are one of the healthiest vegetables.

Carrot is a herbaceous biennial of the Celery family. In the first year of life, a root crop grows, in the second, flowering occurs and seeds appear.

Currently, only the root crop itself is mainly used, and therefore the carrot is dug up in the same year that it was planted.

In ancient times, carrots were cultivated for their seeds and greens. However, already in the first century AD, there are references to eating its root crops. Carrots were brought to Europe, presumably, in the 10th century.

To date, there are about 60 types of carrots and many varieties cultivated around the world. Carrots contain many vitamins:

groups B and PP stimulate cellular metabolism.
Vitamin C helps to strengthen the immune system, assimilate useful substances and elimination of toxins.
Vitamin K is involved in the formation of the bone skeleton and maintaining its strength, prevents the development of osteoporosis.
Vitamin E lowers blood pressure, promotes tissue regeneration, reduces convulsions, and is a strong antioxidant.

Also, the root crop is a source of minerals: potassium, iron, copper, magnesium, fluorine, phosphorus, iodine, etc.
The use of carrots is recommended for damage to the organs of the gastrointestinal tract:

diseases of the stomach, liver and gallbladder;

Depending on the disease, the root crop is consumed in raw, boiled and other forms, juice is squeezed out of it. Most often you can find recommendations for the use of puree from boiled carrots, since the digestion of a heat-treated product requires less effort from the organs of the gastrointestinal tract weakened by the disease.

Carrots are also useful for growing organisms, with diseases of the organs of vision, tumors, nephritis and many other pathologies. However, it should not be abused either.

Hypervitaminosis A (oversaturation of the body with vitamin A) leads to nausea, drowsiness, dry skin, itching and headaches. In infants, vomiting occurs, appetite disappears, hydrocephalus may develop - the accumulation of fluid in the brain disrupts its normal functioning.

No more than two or three root crops should be eaten per day. It is desirable to be sure of their composition and the absence of phosphates and nitrates that enter the cells of carrots during industrial cultivation and the active use of fertilizers. It is best if it is carrots from your own garden.

Approximate recipes for carrot cutlets and the secrets of their preparation

Carrot cutlets - delicious and healthy!

How to cook carrot cutlets, each housewife decides for herself. Recipes for making carrot cutlets are varied, but differ only in the set of ingredients and various flavors.

The most popular and at the same time the simplest recipe for this dish includes the following components:

600 g carrots;
2 medium chicken eggs;
100 g wheat flour;
50 ml;
salt.

Grind carrots on a fine grater. Beat the eggs a little with salt. Pour the egg mixture into the grated carrots, add the flour there and mix everything thoroughly. Leave the mass for 20 minutes. During this time, it will become more sticky due to the secreted carrot juice.

Another popular recipe are cutlets with the addition of semolina. To prepare them, you need to take:

1 kg of carrots;
2.5 table. spoons of semolina;
2.5 table. spoons of wheat flour;
2 chicken eggs;
2 table. spoons of sour cream;
0.5 table. spoons of sugar;
0.5 table. spoons of salt;
vegetable oil for frying and flour for breading.

Carrots need to be boiled, cooled and chopped with a blender or with a grater. Add eggs, sour cream, sugar, salt, semolina and flour to chopped carrots. Mix everything and leave for 20 minutes. After wetting your hands, form cutlets and fry until golden brown in a preheated pan.

The secrets of cooking carrot cutlets are in the form of heat treatment and possible additives. The most popular way to cook carrot cutlets is frying in a pan. This type of heat treatment adds flavor to cutlets due to the resulting crispy crust.

But supporters proper nutrition, which is now so popular, prefer more gentle heat treatment methods. For carrot cutlets, this method is baking. The taste of carrots is revealed more fully, and no harmful crust is formed. Moreover, boiling vegetable oil is not used, in which, according to research results, carcinogens and toxins are formed that harm our body.

The next secret of carrot cutlets is their versatility - they can be both sweet and not sweet. Cutlets prepared according to the first recipe can be served with sour cream and honey, jam, fruit sauce and even condensed milk - for a special sweet tooth.

carrot cutlets

And you can serve them simply with sour cream or vegetable dressing, as well as mayonnaise or ketchup. Due to the fact that sugar is not added to cutlets during cooking, these sauces are perfect for the dish.

Another secret to making carrot cutlets, as you can see from the recipes, is the process itself. After all the ingredients are mixed, the mass is left for a while so that the carrots give juice. Then the semolina or flour that make up the dish will swell, become a stickier mass, and the cutlets will keep their shape better.

In addition, carrot cutlets can be prepared with a variety of fillings, either by adding ingredients directly to the carrot mass, or by placing the filling inside, like in zraz. It can be cereals - rice, or millet.

Prepare delicious meatballs it is possible not only from meat, but also from minced vegetables. Carrot cutlets always turn out especially successful. Their recipes are posted below.

Classic carrot cake recipe

Ingredients: 580 g raw carrots, 90 g white flour, 2 eggs, salt to taste.

First, the vegetables are peeled, washed, and then chopped on a medium grater. "Chips" should not be too small.
The eggs are lightly beaten in a separate bowl, after which they are poured into the carrots.
It remains to add flour and salt. You can use any spices.
About a quarter of an hour after thoroughly mixing all the ingredients, when a sufficient amount of carrot juice is released, you can begin to form cutlets.
After rolling the blanks in flour, they are fried on both sides in vegetable oil.

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

With the addition of semolina in the oven

Ingredients: half a kilo of peeled carrots, 70 ml fat milk, egg, 40 g semolina, a small piece of butter, salt, a handful of cracker crumbs.

Peeled fresh carrots are crushed using a special blender nozzle. Melted butter (about 20 g) is added to the resulting vegetable mass, fatty, not cold milk is immediately poured into it.
The mixture is sent to the pan and languishes under the lid until the vegetable is ready.
Semolina is sprinkled with hot carrots. Together, the ingredients are stewed for another 6-7 minutes.
The mass is cooled, salted, a raw egg is poured into it.
Small cakes are formed from the minced meat, which are rolled in crumbs and laid out on an oiled parchment sheet laid on a baking sheet.

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

In a multicooker for a couple

Ingredients: 900 g carrots, 120 ml full fat milk, 60 g semolina, 40 g butter, rock salt, egg, 25 g of granulated sugar, 90 g of medium-fat sour cream, breading flour, garlic to taste.

Simple, delicious and healthy dish from carrots to 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 option introduce a healthy root vegetable rich in vitamins and minerals into the child’s diet.

There are many ways to cook carrot cutlets - classic, as in kindergarten, with semolina, with bran, with 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 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

A popular recipe for carrot cutlets with semolina is often used in kindergartens and schools. Fragrant delicious cutlets can be served for an afternoon snack, lunch or dinner, and even put on the table as 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. Majority beneficial trace elements hide 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 carrot is too juicy, minced vegetable may turn out to be liquid and unsuitable for the formation of 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 the circles of lovers of proper nutrition. The combination of carrots with an apple and healthy vegetable fats helps the body to get the maximum benefit and absorb all the beneficial trace elements and vitamins contained in the root crop.

For those who want to lose weight or eliminated from the diet meat products- an irreplaceable recipe! Make carrot cutlets - very tasty!

Vegetable dishes are low calorie, easy to digest and maximum benefit. They are full of vitamins and are suitable for everyone without exception. The best time for cooking vegetables is autumn, when all the richness of nature is presented in the markets in the brightest colors. Delight loved ones with a new dish and cook carrot cutlets.

Carrot cutlets will delight those who adhere to the principles healthy eating and tries to be in excellent physical shape. Cutlets guarantee excellent taste. They will be especially useful in combination with canned green peas, buckwheat porridge. The dish is suitable for kids and the elderly, being the key to excellent health and good mood.

The whole process will take no more than two hours. Recipe for carrot cutlets contains the following ingredients:

carrots - 3-4 pcs. ;
premium flour - 50 gr. ;
chicken egg - 1 pc. ;
salt - 5 gr. ;
vegetable oil - 10 ml.

Boil carrots in water until tender. When choosing, it is advisable to focus on the Punisher variety. This variety of carrots has a particularly sweet taste.

Rub the semi-finished product in any convenient way.

Mix thoroughly with the egg, salt, form cutlets. This is best done with wet hands.

Pour oil into the pan. Let it warm up and start frying. Fry on both sides until golden brown.

A few minutes are enough and a tasty, healthy vegetable dish will be on the dining table.

Serve the patties with sour cream or low-fat yogurt, which is easy to make at home.

Recipe 2: Oven Carrot Cutlets

From ordinary carrots you can cook very tasty diet cutlets sure to please all family members. My four-year-old child eats such dietary carrot cutlets in the oven with great pleasure, and my husband never refuses a couple of cutlets. The most important thing in this recipe with a photo is to choose a juicy and sweet carrot, because the final taste of cutlets depends on it. Be sure to add to carrot cutlets Adyghe cheese, if you wish, you can add any other pickled cheese. For such cutlets we will use oat flour- pre-oatmeal must be ground in a coffee grinder. You can serve diet carrot cutlets to the table with vegetables and herbs, you can also add light sauce based on yogurt.

carrots - 3 pcs.,
onion - 1 pc.,
oatmeal - 2 tablespoons,
garlic - 1 clove,
Adyghe cheese - 70 gr.,
salt, pepper - to taste.

Prepare all the products on the list, choose medium-sized carrots, peel the carrots and wash and dry. Grate the carrots on the smallest grater, you can also chop the carrots in the blender bowl.

Peel and rinse the onion, dry it. Cut the onion into half rings or cubes. Add onions to carrots.

Transfer the vegetables to the pan, pour in some clean water and simmer the vegetables for 7-10 minutes. Also, you can pre-bake carrots in the oven, or simply boil the carrots until tender.

Transfer the browned vegetables to a blender bowl and chop.

Transfer chopped carrots and onions to a bowl. Add a couple of tablespoons of oatmeal to the carrots.

Grate Adyghe cheese on a fine grater and add to carrots.

Choose one large or several small cloves of garlic, peel and grate on a fine grater. Add garlic to the rest of the ingredients. Throw in a pinch of salt and a pinch of ground black pepper. Mix all ingredients thoroughly. Preheat the oven to 180 degrees.

Using any round mold to form cutlets, you can also form them with your hands. Transfer the patties to a silicone mat or baking sheet. Bake cutlets for about 15-17 minutes. After the cutlets, serve to the table - it turns out very tasty, be sure to try cooking!

Recipe 3: Diet Carrot Cutlets

If you decide to lose weight, but do not know what to cook, I suggest you try carrot cutlets. The recipe is simple, they are cooked in the oven and, as a result, delicious, dietary vegetable cutlets are obtained.

The use of carrot cutlets will help normalize the digestion process, cleanse the body of toxic waste. The food is easily digestible and gives a good feeling of satiety.

carrots - 3 pcs.,
chicken egg - 1 pc.,
milk 1.5% - 100 ml.,
semolina - 2 tablespoons,
butter 62% - 1 tsp,
sunflower oil - 3 tablespoons,
breadcrumbs - 3 tablespoons,
table salt.

First of all, warm the milk a little, then add the butter there, salt.

Peel the carrots, grate with small incisors. Pour into a container with cow's milk. Put on the stove to cook on low heat for 10 minutes, stirring constantly. Then we begin to pour in small amounts semolina, stir and cook again for 5 minutes.

Tip: As soon as the mass becomes thick, then it is ready.

Tip: The taste of cutlets largely depends on the carrot. It should be strong, without bumps. Choose medium-sized vegetables because it contains less poisonous substances. The rich orange color of carrots indicates the juiciness of the root crop.

Tip: Do not grate carrots in advance so that they do not lose their juiciness.

Tip: Leave the grated carrot for a couple of minutes to release the juices.

Then add the egg to the mixture.

Wait for the mass to cool completely, then form cutlets. Pour into a bowl a small amount of breadcrumbs, coat each piece evenly.

Tip: For better molding of cutlets, do not forget to wet your hands in water.

Tip: Suitable for toppings various cereals, zucchini, beets, potatoes, onion. Prepare according to the example.

Take a glass oval shape, grease it with sunflower oil. We spread the cutlets there and send them to bake in a preheated oven for 30 minutes at a temperature level of 180 degrees.

Tip: The semi-finished product should have a ruddy color.

Put the finished carrot cutlets on a plate, decorate with fresh herbs. Use low-calorie sour cream or plain yogurt as an additional sauce.

Recipe 4: Baby Carrot Cutlets (Step by Step)

Today we will cook carrot cutlets like in kindergarten, a recipe with a photo step by step will help you repeat everything exactly, do not lose sight of any moment. Such carrot cutlets are often served to my child in kindergarten, the whole group eats them on both cheeks, therefore, at home I also already got used to cooking them, the baby is happy, and my husband eats them with great pleasure. Cutlets must be prepared from delicious carrots, now I already have young carrots, they are sweetish and very tender - they are just perfect for cutlets!

Serve these carrot cutlets to the table with sour cream or sweet sauce. In the future, knowing the preference of your child, the recipe can be modified, for example, add raisins to carrots, you can add a little vanilla sugar.

carrots - 2 pcs.;
chicken eggs - 1 pc.;
sugar - 1 tbsp;
wheat flour - 2-3 tablespoons;
vegetable oil - for frying;
sour cream - 1 tbsp;
salt - a pinch.

Prepare everything necessary ingredients, carrots need to be washed and dried, after the carrots must be boiled until cooked or steamed.

When the carrots are boiled and cooled down a bit, you need to grate them on the smallest grater, unload the carrot shavings into a deep bowl. Somehow I tried to cook carrots a little differently, try it, the result is very tasty - peel raw carrots, grate and boil in a small amount of milk so that the milk completely evaporates, then add a little flour or semolina, sugar and an egg - cook cutlets like our version - shape and fry.

So, we are working with boiled and grated carrots, then add sour cream and add one large chicken egg.

Introduce sugar and flour or semolina into the container, to balance the taste, throw literally a pinch of table salt.

Mix everything well, form small patties.

Fry the carrot cutlets vegetable oil on both sides, do not fry the crust too much, as we cook for children. Remove excess oil with paper towels.

Bon appetit!

Recipe 5: how to cook carrot cutlets

Carrots - 1 kilogram
Semolina - 100 grams
Milk - 150 milliliters
Eggs - 3 pieces
Sugar - 1 teaspoon
Butter - 1 tablespoon
Breadcrumbs
Vegetable oil for frying
Salt - 1.5 teaspoons

1 kilogram of carrots, clean, wash and cut into circles, slices or straws. We put the prepared carrots in a saucepan and pour 150 milliliters of hot milk.

Cover with a lid, bring to a boil, add 1.5 teaspoons of salt, 1 teaspoon of sugar and 1 tablespoon of butter. Simmer over low heat, covered, for about 40 minutes, stirring occasionally.

Add 100 grams of semolina to the boiled carrots and, stirring all the time, continue to cook over low heat for 8 minutes.

In 3 eggs, we separate the whites from the yolks, add the yolks to the hot minced meat, mix and cool.

From chilled cutlet mass form cutlets, moisten egg white, roll in breadcrumbs and fry in vegetable oil on both sides until crispy, golden, golden brown.

We serve ready-made carrot cutlets to the table with sour cream.

Recipe 6, Step by Step: Lean Carrot Cutlets

The well-known authors of the equally famous "12 Chairs" would probably be surprised when they learned how popular and loved vegetarian lean carrot cutlets will be! It's dietary tasty dish It is useful not only for children, but also for those who lead a healthy lifestyle. Carrot cutlets are not only appetizing, but also beautiful. They are prepared quickly and easily. There are no eggs in the Lenten dish, but when the Lent is over, add an egg to the minced carrot and the cutlets will become much tastier.

Carrots of medium size 5-7 pieces
Semolina 100 grams
Sugar 1 tablespoon
Salt 1 teaspoon
Ground black pepper 0.5 teaspoon

Wash raw carrots thoroughly with a kitchen brush under warm running water. Then we transfer our ingredient to a saucepan with cold water so that the liquid completely covers our root crop. We put this container on a large fire, having previously covered it with a lid. When the water in the pan boils, reduce the heat to medium and cook the vegetable for 25-30 minutes. We check the readiness of the vegetable with a fork, piercing the root crop with it. If the carrots are soft, then they are ready. Turn off the fire, and the pan with the finished vegetable ingredient put under cold water. When the root crops have cooled, we take them out of the container and use a kitchen knife to peel them from the skin.

Then, using a fine grater, we rub our root crop on vegetable chips and transfer to a free bowl.

In the same container, add sugar, salt and black pepper to the chopped carrots. ground pepper, as well as half the norm of semolina. Using a tablespoon, mix all the ingredients thoroughly together until homogeneous mass. Using the same tableware, put a little minced carrot on the palm of your right hand and manually form small cutlets out of it. Then we transfer them to a plate with the remaining semolina and roll them well in this ingredient.

Pour vegetable oil into a frying pan and put the container on medium heat. When the oil warms up well, we transfer several cutlets into this container at a small distance from each other and fry them on one side for 2-3 minutes until golden brown. Then, using a kitchen wooden spatula, carefully turn our dish over to the other side and after a golden crust forms, reduce the heat. We cover the container with a lid and fry the carrot cutlets over low heat. 10 minutes. At the end of this time, turn off the burner, use a kitchen tack to open the lid of the pan and take lean carrot cutlets out of the container with a wooden spatula. Transfer them to a deep bowl.

After the tender and fragrant carrot cutlets have cooled slightly, we transfer them to wide dish and serve to the table. Is our Lenten dish amazingly delicious both warm and cold, both with honey or jam, and with homemade yogurt or sour cream, unless, of course, you are fasting. You can serve our cutlets for breakfast or dinner as an independent dish along with vegetables or salad. Enjoy your meal!

Recipe 7: carrot cutlets with semolina (with photo)

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, greenery. 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.

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

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

In the meantime, you can start preparing minced carrots. Grate the vegetable on the smallest grater. Season with salt and, squeezing lightly, drain the liquid.

Now you should mix the carrot mass with the egg. If you like cutlets with spicy, add black ground pepper or some spices intended for cooking meat. Delicious with ground coriander.

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

Form balls from the cooked vegetable mince. Dip each in breadcrumbs.

Bring vegetable oil to a boil in a pan. Lay out the carrot cutlets and fry them until they are beautifully browned and crispy.

Good afternoon, dear readers! Carrot - useful product which can be used to prepare variety of dishes. You can make salads, sweet dishes and even nuggets from it. And what carrot juice is useful for the body. You will be surprised, but many people will like carrot cutlets and diversify baby food. Let's figure out how to make carrot cutlets, the recipes are the best and most delicious: classic, lean, in the oven.

Carrot cutlets: a classic recipe

Carrot nuggets, or patties, have many benefits. They are very useful because they contain vitamin A, are well digested and cooked even without eggs. This inexpensive dish, which even the strong half of humanity will like.

In the classic recipe, carrot cutlets are fried in a pan with a little oil. I suggest you steam them, as this dish will be perfect for your kids. For the dish we need:

half a kilogram of carrots;
three spoons of semolina;
a couple of tablespoons of granulated sugar;
a pinch of salt;
half a glass of milk;
egg;
breadcrumbs for breading.

Cooking:

If you don't have a steamer at home, fill a deep pot with water and place a colander in it so that it doesn't touch the liquid. Put the cakes in a colander and cook them for half an hour, covering the pan with a lid.

Although such food cannot be called completely dietary, since it contains fats and milk, its advantage is that it does not contain harmful substances from vegetable fat, so it can be safely offered to babies.

Carrot Cutlets: Oven Recipe

You can cook in the oven diet cutlets from carrots. This method, as in the first case, is good because it does not require oil for frying, so the dish is low-calorie and suitable for those who are on a diet, medical or for the purpose of losing weight. For cooking we need:

1 piece of apple and carrot;
dried apricots - a few pieces;
half a glass of milk;
a couple of tablespoons of butter;
three tablespoons of semolina;
egg.

Cooking:

Pour warm water dried apricots. She must stand and soften. If you do not like this dried fruit, add some sugar for sweetness.
Peel and chop the root crop and apple. Choose the size of the grater yourself: someone likes large slices, someone likes a uniform consistency.
Finely chop the dried apricots or crush them with garlic.
Pour milk into prepared bowl.
Pour the carrot-apple mixture and dried apricots into it. Cook over low heat for a quarter of an hour.
Remove the mass from the fire and put butter and semolina into it.
Beat in the egg and mix well.
Grease a baking sheet or line with parchment paper.
Shape into patties and place on prepared baking sheet.
Bake in the oven for 20 minutes.

Nuggets are easy to make without a recipe. To do this, by eye we determine the amount of vegetable and other ingredients.

If the house has a slow cooker, you can cook with it. Choose your cooking mode. You can toast the tortillas by periodically flipping them from one side to the other. But it's easiest and healthiest to steam. To do this, just lay out the blanks and turn on the slow cooker for 40 minutes.

Carrot cutlets: a recipe with semolina

And now let's cook tender dish like in kindergarten. For him, the presence of eggs is not necessary: semolina wonderfully glues the ingredients. But if you are afraid that the dish will fall apart, add a little thing. For cooking you will need:

three carrots;
three tablespoons of raisins;
50-60 grams of cheese (cottage cheese);
three tablespoons of cream and semolina;
egg (optional)
vegetable fats.

Cooking:

The food turns out to be very tasty, so that even the most fastidious child will not refuse it.

Carrot cutlets: Yulia Vysotskaya's recipe

Yulia Vysotskaya, known for her cooking show, offered her own version of carrot nuggets in one of the programs. Consider how to make cakes using this method. Let's prepare the following components:

two carrots;
a teaspoon of butter;
three tablespoons of semolina;
egg yolk;
breadcrumbs for breading;
salt;
sour cream for serving.

The preparation is very simple:

Grind the root crop on a grater and fry a little in oil.
Add water to the vegetable and simmer until it becomes soft and turns into a homogeneous mass.
Drive the yolk into the cooled workpiece and sprinkle with salt.
Make cakes from the resulting mass.
Dip in breadcrumbs and fry until crispy.

You can bake nuggets in the oven: this way they will be healthier and tastier.

Recipe for lean carrot cutlets

Nuggets can be made both spicy and sweet. To make them to the taste of everyone, I propose to make them with raisins and prunes. For the following recipe with a photo, we need the following ingredients:

three carrots;
a couple of tablespoons of semolina and flour;
30 grams of raisins and prunes;
100 g of granulated sugar;
vegetable fat (for frying).

Cooking step by step:

Peel and grate the vegetable well (the grater should be as small as possible so that the cutlets are uniform).
Add half of the granulated sugar to the workpiece.
Pour half a glass of water into the resulting mixture and cook until the vegetable is soft.
Pour semolina to vegetables and wait a few minutes: the cereal should swell.
Take off ready mix from fire and cool.
Soak dried fruits for a few minutes.
Drain the water and grind them in a blender (a homogeneous mixture should be obtained from dried fruits).
Pour sugar into the bowl.
Divide the resulting mixture and dried fruits into 4 parts.
Form a cake from one part of the carrot mixture, put the filling inside and wrap.
Make three more cakes in this way.
Roll the blanks in flour.
Fry the cakes vegetable fat and put on the table.

Since the nuggets are lean, they can be served sprinkled with powder or sprinkled with jam or syrup.

Dear readers, we have examined how easy it is to make a useful and Tasty food- cutlets from carrots.

See you soon, dear readers!

chesnachki.ru

Ingredients: 580 g raw carrots, 90 g white flour, 2 eggs, salt to taste.

First, the vegetables are peeled, washed, and then chopped on a medium grater. "Chips" should not be too small.
The eggs are lightly beaten in a separate bowl, after which they are poured into the carrots.
It remains to add flour and salt. You can use any spices.
About a quarter of an hour after thoroughly mixing all the ingredients, when a sufficient amount of carrot juice is released, you can begin to form cutlets.
After rolling the blanks in flour, they are fried on both sides in vegetable oil.

Such a classic recipe for carrot cutlets can be slightly modified and improved to your liking, for example, using various aromatic herbs.

With the addition of semolina in the oven

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

Peeled fresh carrots are crushed using a special blender nozzle. Melted butter (about 20 g) is added to the resulting vegetable mass, fatty, not cold milk is immediately poured into it.
The mixture is sent to the pan and languishes under the lid until the vegetable is ready.
Semolina is sprinkled with hot carrots. Together, the ingredients are stewed for another 6-7 minutes.
The mass is cooled, salted, a raw egg is poured into it.
Small cakes are formed from the minced meat, which are rolled in crumbs and laid out on an oiled parchment sheet laid on a baking sheet.

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

In a multicooker for a couple

Ingredients: 900 g carrots, 120 ml fat milk, 60 g semolina, 40 g butter, rock salt, egg, 25 g granulated sugar, 90 g medium-fat sour cream, breading flour, garlic to taste.

Milk is poured into the Smart Pot bowl and heated in any suitable program to approximately 70 degrees.
Oil and chopped carrots are sent to milk. The mass is salted, sweetened. You can add crushed garlic to taste.
In the "Extinguishing" mode, the mixture is cooked for about half an hour. In the process, semolina is added to it. The ingredients mix well.
The resulting minced vegetable is transferred to a separate bowl and cooled.
An egg is driven into the mass. After the next alteration, small cutlets are molded, each of which crumbles in flour.
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.

Steam cutlets are prepared in the appropriate program until it is completed.

Lean carrot cutlets

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

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 components are mixed, the container is covered with a lid and left for a while to infuse.
Vegetables are peeled and chopped in any convenient way. It's easier to turn to a food processor for help.
The almost completely cooled oatmeal is combined with the vegetable mass. Minced meat is seasoned to the taste of the hostess. Salt, a mixture of peppers and any other favorite seasonings are added to it.
Medium-sized flat cutlets are formed from bright minced meat. In the process, it is worth lubricating your hands with cold water.
Next, the blanks are laid out on a baking sheet covered with parchment and sent to the oven.

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

Recipe like in kindergarten

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

Carrots are peeled and rubbed on the largest grater. Then it is transferred to a saucepan and poured with milk. The butter declared in the recipe is also added to the mass.
The mixture is salted, a small amount of granulated sugar is added to it.
At a minimum heat, the carrots with all the additives are stewed for 20-25 minutes.
Next, semolina is poured into the stewpan, and cooking continues for another 7-8 minutes. The main thing is not to forget to stir the products.
When the minced meat cools, a raw egg is poured into it. Products are formed from the mass and crumbled in crumbs.

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, crumb crumbs, 90 ml vegetable oil, 80 ml filtered water.

Carrots and apples are peeled and chopped with a coarse grater. The prepared ingredients are laid out in a small saucepan, sugar, water and salt are added to them. Together, the products are stewed until softened.
Next, semolina is poured into the mass. The contents of the pan are stewed for another 3-4 minutes.
The resulting mass is cooled, a raw egg is poured into it.
Flat products are molded from minced meat, which are crumbled in breadcrumbs.

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

attuale.ru

The fastest recipe for carrot cutlets

As the name suggests, these meatballs are quick and easy to make. This recipe will help you out if you are tired at work all day, and you have neither the strength nor the desire to mess around in the kitchen preparing dinner. I cooked these cutlets both in a pan and in the oven, but you can choose the option that you like.

several large carrots (three or four pieces);
two small eggs;
a few tablespoons of flour (for the cutlets themselves and for breading);
a tablespoon of semolina;
vegetable oil (I took olive);
a pinch of salt and pepper.

Grate the washed and peeled carrots on a grater with the smallest cloves.
Lightly beat the eggs with a fork in a separate bowl and add them to the grated carrots.
Pour three tablespoons of flour into the carrot mixture, a pinch of salt and pepper each, mix and leave for 10 minutes (although you can fry right away).
Preheat vegetable oil. Make small, round or oval cutlets, bread them in flour mixed with semolina, fry them for a few minutes on each side until they get a beautiful golden crust.

Sometimes carrot cutlets fall apart during frying. Therefore, I would advise you to first fry one cutlet as a test and, if necessary, add one tablespoon of flour to the minced carrot.

Diet cutlets from carrots and cabbage

I also borrowed this recipe from a friend and I must confess to you: I liked such cabbage-carrot cutlets even more than usual ones. And I suggest cooking them in the oven, not in a pan. They can be served as an independent dish, or as a side dish with rice or potatoes.

For cooking you will need:

a small head of cabbage (white or red);
several large carrots;
one glass of semolina;
two small eggs;
flour (for breading);
vegetable oil;
salt and pepper to taste.

First you need to grate the cabbage and carrots on a grater with the largest cloves. Stew grated vegetables with a little oil until half cooked, and cool slightly.
Add egg, semolina and pepper with salt to the minced vegetable. Mix everything well, form small oval cutlets and roll them in flour.
Place them on a foil-lined baking sheet and bake in the oven for about 15-20 minutes.

These lean and diet cutlets can be served with low-fat sour cream or low-fat natural yogurt.

Carrot cutlets with chicken fillet and bell pepper

For cooking you will need:

one small chicken breast;
one bell pepper;
three small carrots;
two eggs;
two or three tablespoons of flour;
pepper, salt to taste.

washed chicken breast cut very small cubes or make minced meat out of it.
Grate the carrots on a grater with large cloves, cut the pepper into small strips. Stew vegetables with a small amount olive oil until ready.
Mix chopped chicken breast with vegetables and flour, salt and pepper. Form small oval-shaped cutlets and put them to cook in a slow cooker for about half an hour.

It is also important that these cutlets are steamed, without adding vegetable oil, so they are suitable for people who are on a diet.

During Lent, instead of chicken breast I added mashed boiled beans to this dish, it turns out very tasty and satisfying.

Those who love to cook delicious low calorie meals, can read about diet lasagna.

Carrot cutlets with cottage cheese and raisins

In the photo: gourmet carrot cutlets with raisins

Even keeping the most strict diet, I sometimes can not deny myself the pleasure of eating some sweet dessert. Moreover, there is wonderful recipe boiled carrot cutlets, which will be a real find for those who cannot imagine life without sweets (like me, for example).

For cooking you will need:

three hundred grams of fat-free cottage cheese;
three small carrots;
half a glass of semolina;
two to three tablespoons of raisins (from white grapes)
a teaspoon of lemon or orange peel(optional).

Pour boiling water over the raisins for a few minutes, then strain and dry with a paper towel.
Mash low-fat cottage cheese with a spoon or grind with a blender until smooth.
Boil the carrots until tender, and then grate with the smallest cloves.
Mix cottage cheese, boiled carrots, raisins, zest and add semolina. Make small, neat cutlets out of this mass, bread them in semolina, and bake in the oven for about 15-20 minutes.

As you may have noticed, this dish is prepared without eggs and sugar, so it can be safely considered dietary.

And you can serve this dessert with a spoon natural honey or berry puree (I served with strawberries grated in a blender). Read also how you can make delicious cottage cheese yourself.

There is a colorful video that clearly shows the process of making dietary carrot cutlets:

I hope, dear readers, that my today's recipes for carrot cutlets will be useful to you, and you will definitely try to cook them in your kitchen.

And if you like our blog, subscribe and share your recipes and successes with us. Come visit us often and you will learn many more interesting recipes! With that, I say goodbye to you, and look forward to meeting you again!

lubimierecepti.ru

Carrot cutlets in the oven: a classic recipe

Carrot cutlets are a light food that even people with gastrointestinal diseases can consume. They have practically no fat, they are cooked in butter and milk with the addition of semolina.

These meatballs are perfect for unloading days, light dinner and snacks. They are ready within an hour. conventional oven, this way of cooking makes them more delicate and juicier.

Ingredients

Carrots - 4 pcs.;
Breadcrumbs - 3-4 tbsp. l.;
Milk - 100 ml;
Semolina - 2-3 tbsp. l.;
Salt - 2 pinches;
Butter - 1 tsp.

Preparing carrot cutlets

We clean the carrots, wash them, rub them on a medium grater.
Heat butter and milk in a saucepan, add grated carrots to them.
Salt the products, cook them for 10 minutes.
We put a few tablespoons of semolina in the mass, mix everything thoroughly, boil the milk-semolina mixture for another 5 minutes. It is necessary that the mass thickens.
After cooking, let the product cool, then proceed to the formation of cutlets.
Dip carrot cutlets in breadcrumbs, put them in a baking dish, put them in the oven.
Homemade carrot cutlets should be cooked at a temperature of 180 ° C for 25-30 minutes.

Favorite carrot cutlets made according to home recipe, best served with sour cream or sauce (your choice). If you want to make the cutlets more original in taste, add a little garlic during the cooking process. It will give your dish not only a special taste, but also an amazingly persistent aroma.

Sweet carrot cutlets for children: a recipe in the oven

The following recipe, which we will consider step by step, can be safely added to children's menu. For parents who can’t force their children to eat healthy, carotene-rich carrots, the recipe for carrot cutlets with apple and dried apricots will be a real find.

The dish is prepared very simply, and the taste of such children's cutlets is simply amazing. “Fingers will be licked” not only by your children.

Ingredients

Apple (medium) - 1 pc.;
Carrots (large) - 1 pc.;
Manka - 3 tbsp. l.;
Dried apricots - 6-7 pieces;
Butter - 20 g;
Egg - 1 pc.;
Milk - 150 ml

Cooking homemade carrot cakes

Three carrots and an apple on a fine or medium grater.
Soak dried apricots in water in advance, then grind it with a meat grinder, garlic press or knife (manually).
We put a saucepan with milk on the stove, add chopped carrots and an apple to them.
We mix the mass, then pour crumpled dried apricots into the pan, simmer the dish for 10-15 minutes over moderate heat, until the dried fruit softens.
Add semolina and a piece of butter to the finished mixture.
Cool the cooked product slightly, finally add the egg to it, mix everything.
We form from the vegetable mass delicious meatballs, put them on a baking sheet (we cover it with baking paper in advance), bake for 20 minutes at a temperature of 180 ° C.

Sweet homemade cutlets can be served with yogurt or sour cream. It is desirable to use unsweetened and natural yogurt. If you do not like dried apricots, then you can replace it in cutlets with ordinary sugar.

These are the carrot cutlets in the oven - light and easy to prepare. Such a low-calorie dish can always decorate your everyday or festive table. Beautiful orange cakes will definitely not go unnoticed. Cook with pleasure favorite dish- and let it bring you exceptional culinary pleasure.

Bon appetit!

tvoi-povarenok.ru

1. First of all, warm the milk a little, then add butter and salt there.

2. Peel the carrots, grate with small incisors. We put it in a container with cow's milk. Put on the stove to cook on low heat for 10 minutes, stirring constantly. Then we begin to pour in small amounts of semolina, mix and cook again for 5 minutes.
Tip: As soon as the mass becomes thick, then it is ready.
Tip: The taste of cutlets largely depends on the carrot. It should be strong, without bumps. Choose medium-sized vegetables because it contains less poisonous substances. The rich orange color of carrots indicates the juiciness of the root crop.
Tip: Do not grate carrots in advance so that they do not lose their juiciness.
Tip: Leave the grated carrot for a couple of minutes to release the juices.

3. After that, add a chicken egg to the mixture.

4. Wait for the mass to cool completely, then form cutlets. Pour a small amount of breadcrumbs into a plate, roll each piece evenly.
Tip: For better molding of cutlets, do not forget to wet your hands in water.
Tip: Various cereals, zucchini, beets, potatoes, onions are suitable as fillings. Prepare according to the example.

5. Take a glass oval shape, grease it with sunflower oil. We spread the cutlets there and send them to bake in a preheated oven for 30 minutes at a temperature level of 180 degrees.
Tip: The semi-finished product should have a ruddy color.

6. Put the finished carrot cutlets on a plate, decorate with fresh herbs. Use low-calorie sour cream or plain yogurt as an additional sauce.
Bon appetit everyone!

And this is how you can cook beetroot cutlets.

every-holiday.ru

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 an independent 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. Do not use a coarse grater, 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 the dish with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

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

Diet carrot cutlets with semolina do not require cooking skills, they are prepared easily and quickly. All the ingredients can be found in the kitchen of any housewife all year round.

Cooking time for four servings is 48-50 minutes.

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 the butter there. 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. Semolina should 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 simply garnish with herbs.

www.polzavred.ru

Baby carrot cutlets

Classic recipe and basic nuances

Do you want to surprise the guests invited to the feast or your family? This simple recipe will help. vegetable cutlets with carrots and onions. cook fragrant dish available for dinner or breakfast.

Many cooking options will make vegetables a favorite treat for children! For example, sweet carrot cutlets will undoubtedly please your kids and benefit their health. Baked carrot cutlets will not harm those who are on a diet, as this dish has a small amount of calories.

Diet cutlets made from carrots are very healthy and satisfying. An additional sauce or original combinations with other ingredients will help to reveal the aroma of this dish. Most often, cutlets with carrots are served with sour cream, garlic or cream sauces.

Carrot cutlets in the oven or steamed

Thanks to quick cooking, the availability and usefulness of the ingredients and the unique taste, carrot cutlets can become a favorite delicacy of the whole family. Most often, cutlets are served with rice, mashed potatoes, stewed vegetables and baked meat, which makes the dish even more satisfying.

The classic recipe will allow you to cook delicious carrot cutlets and get a lot of nice reviews. To preserve the benefits of carrots, the method of cooking in the oven or steaming will help.

Main Ingredients:

3-4 medium sized carrots;
1 chicken egg;
2 tbsp breadcrumbs;
3 tbsp semolina;
1 tsp butter;
spices and herbs.

The main ingredients for making the sauce:

100g sour cream;
1 clove of garlic;
basil;
spices (salt and pepper).

To prepare sour cream sauce, you need to push a clove of garlic through a garlic press and mix it with sour cream.
Add chopped basil to the resulting mixture, season with salt and black pepper.
To prepare cutlets, you need to grate carrots on a fine grater.
Fry the grated carrots in oil, and then add a little water and simmer the mixture.
Then sprinkle the stewed carrots with semolina and cook until it thickens.
After cooling the mass, you need to add one yolk and spices there.
Cut greens into it.
Cutlets should be round or oval.
They must be rolled in breadcrumbs.
Bake carrot cutlets in the oven for about 15 minutes.
Serve the dish, pouring it abundantly on top. sour cream sauce and garnished with basil leaves.

This dish has several cooking variations, for example, carrot cutlets in the oven, carrot cutlets fried in a pan or cooked in a slow cooker.

If you need to cook carrot cutlets with semolina, then the recipe in a slow cooker will be the best and most convenient way for you. Steamed lean carrot cutlets will retain an abundance of vitamins and become light meal for those who are fasting or dieting.

How to cook carrot cutlets delicious?

Cooking carrot cutlets is not difficult and costly, and also allows you to improvise by changing the ingredients to your liking. If you are tired of the usual carrot cutlets, and you want something original, we recommend that you start cooking this dish, following simple and unusual recipes.

How to make a standard dish an amazing treat?

The recipe for making carrot cutlets familiar from childhood is simple and unpretentious. But what do you do when you want variety? We will tell you how to surprise your loved ones with new recipes from famous chefs!

Vegetable cutlets from carrots and oranges

Such a recipe will allow you to achieve an unusual aroma and juiciness of cutlets. To do this, you need to stock up on a mass of spicy spices and spices, as well as use an ingredient so unusual for salty dishes - citrus fruit! Following detailed recipe, you can achieve a pronounced taste and appetizing aroma by seasoning cutlets with spices, herbs or sauce.

Main Ingredients:

3-4 large carrots;
1 orange;
2 tbsp semolina;
2 tbsp Sahara;
100-150 grams of sour cream;
spices and spices (salt, cinnamon, star anise, cloves, chili peppers).

Detailed cooking guide

Carrots must be boiled to the floor of the finished state, along with spices.
When it cools down, peel and grate.
The resulting slurry must be seasoned with chili pepper.
Orange should be cut in half, squeeze the juice and grate its zest on a fine grater.
Pour the semolina with the resulting juice in a separate bowl and leave it for half an hour so that the cereal swells.
Semolina with citrus juice is added to carrot gruel.
Forming cutlets, adhere to a rounded shape.
You can roll the resulting cutlets in flour or breadcrumbs.
Fry them in vegetable oil over medium heat.
Serving ready meal, plentifully watering it with sour cream.

Baby carrot cutlets

If traditional recipes children do not like it, and such a vegetable as carrots does not cause approval among kids, then cooking sweet carrot cutlets will change the situation forever! If you have been puzzled for a long time about how to make healthy food tasty, then this recipe will help you prepare a quick and nutritious breakfast for children without any hassle!

Key Ingredients for One Serving:

1 carrot;
1 juicy apple;
1 tbsp semolina;
1 tbsp vegetable oil;
sugar;

Detailed cooking guide

This cooking option does not include the use of spices and eggs.
Carrots must be peeled and grated.
The resulting mixture must be transferred to a saucepan, add water, add sugar and simmer for twenty minutes.
The apple must be peeled and grated on a fine grater.
Add to carrot pulp and simmer for fifteen minutes.
Semolina is added to the mixture and mixed to obtain a homogeneous mass.
Forming round cutlets, roll them in breadcrumbs or semolina.
Fry apple and carrot cutlets in vegetable oil over medium heat.
A hearty carrot dish for a child, he will undoubtedly like it and benefit his health!

Lean cabbage-carrot cutlets

This vegetable dish will not only benefit your health, but also save the family budget. Cooking cutlets from cabbage and carrots is very simple and quick, but this dish will be an excellent addition to the main dish or meat, as it turns out light and airy.

Main Ingredients:

200 g carrots;
500 g cabbage;
100 ml cream;
2 eggs;
2 tbsp semolina;
3-4 tbsp vegetable oil;
salt;
crackers or semolina for breading.

Detailed cooking guide

Carrots must be washed, peeled and grated on a coarse grater.
Cabbage should be finely chopped.
The cabbage and carrot mass should be transferred to a saucepan, pour over the cream, add salt and simmer under the lid for thirty minutes.
Simmer everything should be on low heat, not forgetting to stir.
Semolina is added to the mixture and mixed.
Then beat the eggs, salt and pour into the cabbage-carrot mass.
After cooling it, form round cutlets.
Roll them in breadcrumbs or semolina.
Fry vegetable cutlets in vegetable oil, over medium heat, about five minutes on each side.
A ready-made dish with a golden and crispy crust is served in portions along with a sauce of sour cream, cream or tomato paste.

The nuances of cooking dishes from carrots include the following:

if you want to keep beneficial features carrots, give preference to cooking dishes from it for a couple or in a slow cooker;
To obtain golden brown, you must first fry the cutlets in a pan over high heat;
cooking time for vegetable cutlets is from five to twenty minutes, so you should try not to overdo it, otherwise there is a possibility of losing the benefit of the dish;
You can serve carrot cutlets with both spicy and spicy, and with sweet sauce, as well as with any side dish.

Bon appetit!

1000sovetov.ru

How to cook carrot cutlets for children and diet food

diet recipe number 5
diet recipe number 5p
recipe with semolina
in the oven
in a slow cooker on the next page >>

Recipe -1 Carrot cutlets

This recipe is part of diets ## 1-15. As part of this project, I note: carrot cutlets according to this recipe are indicated by diet No. 5, i.e. during a period of stable remission with pancreatitis.

If you are assigned a diet number 5p, then get acquainted with recipe -2 carrot cutlets(see below)

Ingredients:

Carrots - 1170 g (i.e. about 1 kg, 14-15 medium-sized root vegetables)
Milk 3.2% - 135 g
Semolina - 65 g (2 tbsp + 2 tsp)
Butter - 45 g (less than 2 tablespoons)
Eggs - 45 g (1pc)
Wheat flour -
Sugar - 22.5 g (less than 1 tbsp)
Sour cream 20% - 90 g (1/2 cup)
Salt - 8 g (less than 1 tsp)

In order to increase or decrease the amount of the prepared dish, use the table "Measures and weights of some products"

Cooking technology:

Rinse the carrots well, peel and chop into small strips (you can use a coarse grater)
Let's get carrots. To do this, pour milk into a saucepan and bring to a hot state, then spread the carrots, add butter, salt and sugar. Stir, close the lid and simmer for 5-10 minutes, until the carrots soften.
Add semolina, simmer for another 10 minutes, stirring occasionally;
Cool the resulting mass, add the eggs and mix well again;
We will form cutlets, breaded in flour. Bake in the oven for 5-10 minutes;
Serve with sour cream for 2 carrot cutlets per serving.

Calorie content of 100 g of carrot cutlets - 101.24 kcal

The calorie content of carrot cutlets will correspond to the indicated value if you do not add additional ingredients in excess of the indicated one. However, taking into account your desires, you can add to the composition of carrot cutlets additional ingredients, for example - cottage cheese, banana, there are recipes with walnut. The calorie content of carrot cutlets will increase. You can add apples, cinnamon, greens, you can replace flour with oatmeal. By the way, the calorie content of hercules is less than the calorie content of wheat flour of any kind. If you cook in a slow cooker, then carrot cutlets are lean (fat-free) with a minimum calorie content. In this case, you can serve with low-fat yogurt (for example, fruit).

Proteins - 2.85 g
Fats - 4.46 g
Carbohydrates - 8.32 g
B1 - 0.5396 mg
B2 - 0.0618 mg
C - 0 mg
Ca - 33.1027 mg
Fe - 2.2752 mg

Bon appetit!

Recipe -2 Carrot cutlets. Carrot-apple steam cutlets

This diet dish corresponds to diets 1 to 15, with the exception of diet No. 12 (disease nervous system) and No. 14 (ICD with phosphaturia). Carrot-apple cutlets are included in the diet of children from an early age. The recipe for carrot-apple cutlets is included in the diet No. 5p for pancreatitis.

Ingredients:

Carrots - 572.7 g (7-8 pieces medium)
Apples - 318.2 g (2 pcs. Medium)
Semolina - 68.2 g (2 tbsp + 2 tsp)
Butter - 45.5 g (2 tbsp)
Eggs - 45.5 g (1 pc)
Sugar - 45.5 g (2 tbsp)
Milk 3.2% - 136.4 g (more than 1/2 cup)
Additional ingredients - they are not included in this recipe, but it will be very tasty if you add pre-soaked raisins and chopped dried apricots at the stage of adding apples to the carrot mass !!! You can also add vanilla.

The table for converting mass measures into unit quantities of products will allow you to more accurately follow the recommendations of the recipe or change the amount of food being cooked.

Cooking technology:

Calorie content of 100 g of carrot-apple cutlets - 115.96 kcal

Proteins - 2.31 g
Fats - 4.88 g
Carbohydrates - 11.23 g
B1 - 0 mg
B2 - 0 mg
C - 0 mg
Ca - 0 mg
Fe - 0 mg

Bon appetit!

pancr.ru