Carrot cutlets. Carrot cutlets diet recipe with photo step by step

Calories: Not specified
Cooking time: Not indicated

Very often, carrot dishes are included in the diet of children, they are prepared for dietary and medical nutrition. I propose to prepare dietary carrot cutlets in the oven. The recipe is quite simple and consists of inexpensive products, and the formed blanks are baked in the oven. This recipe uses minimal amount flour, vegetable oil and high-calorie ingredients are not excluded. Carrot cutlets are fine if you stick to proper nutrition, do not eat high-calorie foods if you are a vegetarian or just want to diversify your diet with healthy food. See what else you can cook.



Required Ingredients:

- carrots 300 gr.,
- garlic 1-2 cloves,
- semolina 1 tbsp,
- oat bran 1 tbsp,
- sunflower oil 0.5 tbsp.,
- onion 180 gr.,
- quail egg 1 PC.,
- salt to taste,
- ground black pepper,
- hops-suneli,
- cornmeal for sprinkling
- black peppercorns 3-4 pcs.

Recipe with photo step by step:

First of all, prepare your carrots. It must be thoroughly washed in running water. Remove the rind. Drop into saucepan. Add black peppercorns, pour cold water and cook until soft, about 15-25 minutes, after boiling. Remove boiled carrots from boiling water and cool.




While the carrots are cooking, take care of the onions. Clean it, cut into small pieces. Heat a minimum amount of vegetable oil in a frying pan. Add chopped onion. Saute over medium heat, stirring constantly, until soft and light. golden brown. Cool the fried onion to room temperature.




Cut the cooled carrots into small rings and pierce with an immersion blender until uniform consistency. You can use a small grater or food processor.




Add fried onion. Stir until evenly distributed.






Whisk in a quail egg. Stir.




Peel the garlic cloves, finely chop or grate. Add oat bran to the carrot mass, semolina and chopped garlic. Stir until smooth.




Season with salt to taste ground pepper, suneli hops or other spices. Stir.




Prepare a baking sheet or baking dish. Line with parchment and sprinkle cornmeal. Use a small diameter forming ring to form cutlets. Put a portion of the carrot mass in a ring and tamp with a spoon. If you don't have a molding ring, you can make one from plastic bottle. Preheat oven to 200 degrees. Bake for 25-30 minutes. Baking time depends on the power of the oven and the size of the blanks.






Diet carrot cutlets are ready. Serve warm with low-fat sour cream or yogurt sauce. Think. You'll love these delicious ones too.

Tasty hearty meals are obtained not only from fish and meat, treats made from vegetables are especially popular. An excellent example of this are carrot cutlets in the oven, they have a rich color, unusual taste, and most importantly - have a special benefit.

Such a dish is a great snack, besides, children simply adore vegetable cutlets, and even during a diet or fasting, they can significantly diversify your menu.

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

1. We clean the carrots, wash them, rub them on a medium grater.
2. Warm up in a saucepan butter and milk, add grated carrots to them.
3. Salt the products, cook them for 10 minutes.
4. 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.
5. After cooking, let the product cool, then proceed to the formation of cutlets.
6. Dip carrot cutlets in breadcrumbs, put them in a baking dish, put them in the oven.
7. 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.

Carrot cutlets in the oven with cheese: a recipe with hercules

Ingredients

• Hercules - 3 tablespoons + -
• - 500 g + -
• - 50 g + -
• - 2 tbsp. + -
• - 1/4 cup + -
• - taste + -
• - 50 g + -
• - 1.5 tbsp. + -

How to make carrot cutlets

If until now you did not know how to cook carrot cutlets in a special way, then to your attention original recipe cooking with cheese and oatmeal porridge(hercules). It turns out quite interesting and very nutritious treat, you can eat such goodies, both for breakfast and for dinner.

1. We cut the finely peeled carrots, transfer the slices to a saucepan with boiling milk, boil the mass over a small (closer to medium) heat for about 10 minutes.
2. Pour hercules into the pan, continue to cook the contents until the mass becomes viscous.
3. Let it cool down, then gently mash the carrots with a fork.
4. Add sour cream to the dish, salt it to taste, mix, finally add the sifted flour. Do not forget that the mass should be viscous.
5. After - add a part grated cheese and mix everything again.
6. We form cutlets: from the resulting mass we make a shape, sprinkle it with cheese on top, then, on top of the cheese, put 1 tbsp. l. carrot mass.
7. We grease the baking dish with melted butter, put the formed carrot cutlets with cheese and hercules into it, put them in the oven for 25-30 minutes. We bake at a temperature of 180 ° C.

You can cook the dish in a frying pan. Cooking carrot cutlets in a pan is a little different from cooking in the oven. To stew your favorite cutlets in a pan - you need:

• heat the pan, melt the butter in it, then put the mass in the form of a small cake on the hot bottom with a tablespoon;
• sprinkle the formed cake with grated cheese, then cover everything with a carrot layer;
• cover the pan with a lid and simmer vegetable cutlets with cheese over low heat for 1-2 minutes;
• after that, with a special spatula, turn the cutlets over to the other side and finish them for another 1-2 minutes.

On this, cooking cutlets from carrots with cheese filling finished. You can serve an appetizer to the table along with sauce and herbs.

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

1. Three carrots and an apple on a fine or medium grater.
2. Soak dried apricots in water in advance, then grind it with a meat grinder, garlic press or knife (manually).
3. We put a saucepan with milk on the stove, add chopped carrots and an apple to them.
4. 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.
5. AT ready mix add semolina and a piece of butter.
6. Cool the cooked product slightly, finally add the egg to it, mix everything.
7. 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 favourite dish- and let it bring you exceptional culinary pleasure.

Enjoy your meal!

Dietary carrot cutlets go well with baked potatoes, crumbly rice and any vegetable salads. They can also be served cold as unusual snack for the holiday table.

Ingredients (per serving):

1 small carrot

1 egg
3-5 art. l. durum wheat flour
Salt and other spices to taste
A couple of parsley leaves for garnish

Cooking carrot cutlets:

To prepare carrot cutlets, you will need the juiciest and sweetest carrots, because the taste of the cutlets themselves largely depends on the taste of carrots. Carrots must be thoroughly peeled and grated on a fine grater, while in no case should you succeed carrot puree so don't get too carried away.

Salt can be omitted at all, or you can lightly salt the cutlet mixture and add a few other spices to your taste.

After adding seasonings to carrots, you need to start gradually adding flour and immediately knead the resulting mixture. Flour should be added until the patty mixture begins to form easily so that the shape of the patties can be formed.

Important nuance! It is necessary to use flour exclusively from durum wheat, otherwise the dish will be far from dietary!

Having formed several cutlets (as a rule, they should turn out 3-4, no more), you need to put on a very small fire to heat up a pan with a Teflon coating, and after a minute start frying the cutlets. It is very important to use the "correct" pan with a quality coating that can be fried without oil.

Each cutlet must be fried on each side 3-4 times for 2-3 minutes. Thus, frying cutlets will take you only 10-15 minutes. It will take no more than 10 minutes to prepare all the ingredients.

Finished cutlets can be decorated with a few leaves of fresh parsley, and then served.

Unfortunately, my family loves mostly junk food, so they refuse to eat many of the dishes I cook. But this does not apply to carrot cutlets. Many times I fed my relatives with such cutlets, without saying what they were made of. All relatives unanimously said that the cutlets were made from some kind of low-fat meat like chicken or turkey, but there is too much bread in them! As a result, they ate all the cutlets with pleasure and sometimes they even ask to cook more. So these meatballs can be used as a "deceptive" dish for children or husbands who categorically refuse to eat healthy food.

The calorie content of one serving of carrot cutlets is only 200-250 kilocalories depending on how much flour you added to the patty mixture. To add less flour, you should choose dry and hard varieties carrots, however, the cutlets may not turn out so tasty.

Good day to all friends, readers and visitors of ours! Today I want to bring to your attention carrot cutlets - the most delicious recipe. Or rather, even a few different recipes, according to which you can cook healthy and unusual carrot cutlets.

I'll tell you a secret - I don't really like carrots. As a child, I even caught pieces of boiled carrots from soup and secretly threw away when my parents were not looking. Therefore, when a friend decided to treat me with carrot cutlets, at first I was very skeptical about this dish. And, as it turned out, it was completely in vain, because the cutlets turned out to be surprisingly tender and tasty. I even asked for supplements :) Since then, my attitude towards this healthy vegetable changed drastically.

Most importantly, such cutlets will not add a single extra centimeter to our aspen waist, so you can safely cook them for anyone who is on a diet or just wants to lose weight. In addition, it must be eaten.

The fastest recipe for carrot cutlets

As the name suggests, these meatballs are quick and easy to make. This classic recipe it will help you out if you are tired at work all day long, 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.

1. Grate the washed and peeled carrots on a grater with the smallest cloves.
2. Lightly beat the eggs with a fork in a separate bowl and add them to the grated carrots.
3. 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).
4. 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 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. I will say more: they are the best! And I suggest cooking them in the oven, not in a pan. They can be served as independent dish, or you can - to a rice or potato side dish.

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.

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

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

Cutlets with chicken fillet and bell pepper

For cooking you will need:

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

1. Washed chicken breast cut very small cubes or make minced meat out of it.
2. 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.
3. 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 the addition of 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 .

Carrot cutlets with cottage cheese and raisins

In the photo: gourmet cutlets with raisins and carrots

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).

1. Pour boiling water over the raisins for a few minutes, then strain and dry with a paper towel.
2. Mash low-fat cottage cheese with a spoon or grind with a blender until smooth.
3. Boil the carrots until tender, and then grate with the smallest cloves.
4. 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.

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

I hope, dear readers, that my today's recipes 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!

Mini Tips for Weight Loss

Reduce portions by a third - that's what will help to build! Short and to the point :)

Put supplements or stop? When this question arises, it is definitely time to stop eating. This body gives you a signal about imminent saturation, otherwise you would have no doubt.

Not everyone loves carrot cutlets, although they are great dish for those who have, as well as who adhere to certain diets. Most people cook exactly cutlets, since not everyone has a dental condition that allows them to gnaw it raw. Yes, and scientists have proven that this product is better absorbed in a steamed form.

Carrots are a very healthy vegetable.

Before moving on to the main recipes for carrot cutlets, which are most used by housewives, it is necessary to clarify the beneficial properties of the carrot itself. To useful properties carrots are:

Due to its beneficial properties, carrots are advised to be given to young children, as well as people with digestive problems.

There are many recipes for how to cook carrot cutlets. Preference is given to cutlets, as they can be used both as a side dish and as an independent dish. Plus, they taste pretty good.

Carrot cutlets and digestion

Carrot cutlets - a dietary dish

1. You can eat carrot cutlets, as it contains a large amount of fiber that plays important role in the work of the entire tract
2. Due to the fact that carrots contain great amount vitamins and minerals, it supplies the whole body with nutrients
3. Helps cleanse the intestines of toxins and toxins that adversely affect the state of the gastrointestinal tract
4. If there is any inflammatory process in the stomach caused by damage to the mucosa, then due to beneficial substances, it is able to have an anti-inflammatory and antiseptic effect, thereby preventing the further development of the problem
5. Periodic eating of carrot cutlets can improve the regenerative properties of the body. This is especially important for the fragile mucous membrane, which, under the influence of negative factors, can quickly cease to perform its intended functions.

Carrot cutlets, cooked according to all the rules in compliance with all requirements, are absorbed very quickly, and the feeling of fullness does not last long.

Secrets of cooking delicious carrot cutlets

The taste of carrot cutlets, first of all, depends on the carrot itself. To make them juicy, slightly sweet, but tasty, you need to be able to choose the vegetable itself. There are several tips, using which you can choose a juicy and sweet carrot for cutlets:

• It should be smooth and strong, preferably of the correct shape without curves.
• Buy carrots are better with small tops, since the core of it will also be small. As for a vegetable with a large amount of tops, then most likely it will not be tasty and tough.
• It is better to choose medium carrots, since the larger the fruit, the more it has absorbed various nitrates from the ground
• If there are cracks and spots on the carrot, it means that its core is damaged and the carrot will not be juicy.
• If there are growths on carrots, then this indicates in large numbers harmful substances in it

The juiciest carrots will have a bright orange color. If we talk about cutlets, then preference should be given to light orange fruits.

Carrot cutlets: recipes

There are many recipes for carrot cutlets, each of which has its own zest and unusual taste. Most housewives stick to the same recipes, adding just a little more salt, pepper, etc. One rule unites all these recipes - carrots must be peeled and washed in advance, but it is better to grate them before cooking so that the juice is not lost. Some people think that carrot cutlets are tastier if they are boiled first. But, as they say, it's an amateur. To the very best and popular recipes carrot cutlets include:

Recipe 1

It is necessary to take about a kilogram of carrots, half a glass of milk or water, semolina (about four tablespoons), one egg, breadcrumbs. This recipe involves cooking cutlets from steamed carrots. To do this, rub it on a grater and put it in a pan. Add milk or water there (depending on what is in the refrigerator), and keep on fire for about ten minutes until half cooked. After that, carefully add semolina and mix well. As soon as the semolina is evenly distributed, you should cover it back with a lid and let it stand on the fire for another five minutes until the carrots are completely cooked. Then, an egg, salt are added to the resulting mixture, mixed and divided into equal portions, from which cutlets are molded. Dip each cutlet in breadcrumbs and place in the pan. It is better to fry on each side no more than three minutes, as they burn quickly.

Recipe 2

It will take half a kilogram of carrots, three eggs, salt, flour. Carrots need to be peeled and rubbed on a grater. It is best to use a large one so that the cutlets do not spread in the pan later. After main ingredient ready, you can add salt, eggs and flour. Stirring is required until the mass becomes homogeneous. As for the density, the “minced meat” should not spread, otherwise it will turn out not cutlets, but pancakes. On a well-heated frying pan, you need to gradually spread the “minced meat” with a tablespoon. Fry for five minutes on each side until the patties are golden brown. All carrots are prepared in the same way. Only some housewives prefer to boil it first, as nutritionists say that boiled carrots are absorbed much better. But some prefer to use fresh, as it has a slightly different taste, and the cutlets are juicier and more beautiful.

Carrot cutlets: adding other ingredients

In order to somehow diversify homemade dishes, many housewives add cabbage, potatoes, apples, etc. to carrot cutlets. Here, only taste preferences play the most important role. It is believed that the addition of other ingredients will not spoil the taste of the dish, but rather complement it:

Recipe 1. Carrots and cabbage

This is one of the most delicious meals, which is not only useful, but also economical. The cost of the main ingredients is low, and it turns out a lot of cutlets. To cook carrot-cabbage cutlets, you need to take half a kilogram of cabbage, two hundred grams of carrots, about half a glass of cream (it is advisable to take twenty percent), two eggs, semolina, salt. Carrots are rubbed on a coarse or medium grater, cabbage is finely chopped. These components are mixed together, laid in a saucepan, cream is poured here. On low heat, you need to simmer the carrots and cabbage for about half an hour. In this case, it is advisable to periodically (at least once every five minutes) mix.