Carrot cutlets

Carrot cutlets are a simple and tasty dish for proper nutrition. They can be fried in a pan or baked in the oven. Using any of these 10 recipes, you will get delicious cutlets that adults and children will eat.

Classic recipe for cooking carrot cutlets in a frying pan

Carrot cutlets are useful for both adults and children. Using this recipe, you can prepare a classic version of cutlets fried in a frying pan.

1. 
   How to cook delicious carrot cutlets? Wash the carrots thoroughly, peel them, cut them into several pieces, place them in a saucepan and cover with water.
2. 
   Place the pan on low heat and cook the carrots for 15-20 minutes from the point of boiling.
3. 
   Cool the carrots and grate them on a medium grater. Then add semolina, salt and sugar to the carrot mince and mix.Leave the mixture for 10-15 minutes so that the semolina swells a little.
4. 
   Use your hands to form round cutlets, roll them in semolina and fry in vegetable oil on both sides. On average, each side will take 4-5 minutes.
5. 
   Serve the finished carrot cutlets warm with sour cream.

Bon appetit!

How to cook delicious carrot cutlets in the oven?

Baked carrot cutlets in the oven are a great option for those who count calories and prefer low-fat foods. The cutlets have a crispy crust and remain tender inside.

Cooking time: 40 min.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Carrots – 400 gr.
• Chicken egg – 1 pc.
• Semolina – 2 tbsp.
• Salt - to taste.
• Hot pepper - to taste.
• Bay leaf - to taste.
• Allspice - to taste.

Cooking process:

1. Prepare all products according to the list.

2. Peel the carrots, cut into small pieces and boil until tender. Throw allspice and bay leaves into the water.

3. Grate the boiled carrots on a medium or fine grater. Add egg, salt, semolina and hot pepper, mix.

4. For convenience, take small silicone molds. Place the minced carrots in the molds and bake the cutlets at 200 degrees for 15-20 minutes.

5. Serve the cutlets hot with herbs and sour cream.

Bon appetit!

Lenten dietary carrot cutlets

Lenten vegetable cutlets made from carrots, semolina and onions. They can be eaten not only during fasting and for those who are on a diet. From time to time, it is useful to include such dishes in your diet for everyone without exception.

Cooking time: 60 min.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Carrots – 500 gr.
• Semolina – 100 gr.
• Onion – 100 gr.
• Salt – 0.5 tsp.
• Spices - to taste.
• Wheat flour – 3 tbsp.
• Sunflower oil - for frying.

Cooking process:

1. Peel the carrots and onions and cut into large cubes. Grind the vegetables in a blender.

2. Add semolina, salt and spices to the chopped vegetables, mix. Leave the minced meat for 20 minutes to allow the cereal to swell.

3. Form round or oval cutlets and roll them in flour.

4. Fry the cutlets in sunflower oil on both sides. Approximately 5-7 minutes on each side.

5. Serve carrot cutlets hot with a side dish of your choice.

Bon appetit!

Carrot cutlets with semolina and egg like in childhood

Every housewife can easily cope with preparing delicious carrot cutlets. This dish is included in the menu of kindergartens and schools. But carrot cutlets are useful not only for children, but also for adults.

Cooking time: 70 min.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Carrots – 500 gr.
• Milk – 160 ml.
• Butter – 20 gr.
• Semolina – 50 gr.
• Chicken egg – 1 pc.
• Salt - to taste.
• Breadcrumbs – 2 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1. Peel the carrots, wash and grate on a coarse grater. Place carrots in a saucepan and add milk.

2. Add butter and salt to the pan. Place the pan over medium heat and simmer the carrots for 20 minutes.

3. When the carrots are ready, add semolina and cook for another 7 minutes. Then place the carrot mixture on a plate and cool it.

4. Add the egg to the carrots and stir.

5. Cover a baking dish with foil and grease it with vegetable oil. Form cutlets, roll them in breadcrumbs and place in the pan.

6. Bake the cutlets in the oven at 180 degrees for 15-20 minutes. Cool the finished cutlets a little and serve.

Bon appetit!

A simple recipe for making boiled carrot cutlets

Carrot cutlets are especially relevant in the autumn, when vegetables are being collected and prepared for the winter. This dish can be served separately with all kinds of sauces and additives or complemented with carrot cutlets in meat and fish dishes.

Cooking time: 60 min.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Carrots – 600 gr.
• Chicken eggs – 2 pcs.
• Breadcrumbs – 5 tbsp.
• Sugar – 1 tsp.
• Ground ginger – 1 tsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Peel the carrots and boil until tender.

2. Twist the boiled carrots in a meat grinder, add eggs, salt, sugar and ground ginger, mix everything thoroughly.

3. Pour breadcrumbs into the resulting mass; you should have thick enough minced meat for cutlets.

4. Form cutlets and roll them in breadcrumbs.

5. Fry the cutlets in vegetable oil on both sides until golden brown.

6. Serve carrot cutlets warm with sour cream and herbs.

Bon appetit!

How to cook raw carrot cutlets for dinner?

All the benefits of vegetables are collected in amazingly tasty carrot cutlets. Plus, it's a very affordable and easy way to prepare a hearty dinner. This recipe is dedicated to raw carrot cutlets, take note.

Cooking time: 70 min.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Carrots – 400 gr.
• Chicken egg – 1 pc.
• Semolina – 120 gr.
• Milk – 80 ml.
• Onions – 1 pc.
• Salt – 1.5 tsp.
• Dried garlic – 1 tsp.
• Dried dill – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Breadcrumbs – 100 gr.
• Vegetable oil – 80 ml.

Cooking process:

1.Peel the carrots and onions, cut into several pieces and grind them in a blender.

2. Place the vegetable mass in a bowl, add the egg, semolina, salt, garlic, dill, pepper and pour in the hot milk. Mix the ingredients.

3. Leave the minced meat at room temperature for 30 minutes to allow the semolina to swell. If there is any liquid left after half an hour, squeeze the minced meat out with your hands.

4. Form round cutlets from the resulting minced meat and roll them in breadcrumbs.

5. Fry the cutlets in vegetable oil until golden brown.

6. Blot the finished cutlets from fat on paper towels, then serve.

Bon appetit!

PP dietary steamed carrot cutlets

Tender dietary steamed carrot cutlets will add variety to your diet. They can be cooked in a double boiler or slow cooker.

Cooking time: 80 min.

Cooking time: 20 minutes.

Servings: 4-5.

Ingredients:

• Carrots – 400 gr.
• Semolina – 2-3 tbsp.
• Cream – 60 ml.
• Sugar – 1 tsp.
• Salt – 0.25 tsp.
• Butter – 30 gr.
• Chicken egg – 1 pc.
• Breadcrumbs - 3 tbsp.

Cooking process:

1. Peel the carrots, cut into cubes and place in a saucepan, add butter, cream, salt and sugar. Place the pan over medium heat and cook the vegetables for 15 minutes.

2. Then use a blender to puree the carrots.

3. Pour semolina into the hot mixture, stir and leave for 15 minutes to allow the semolina to swell.

4. Then add the egg to the minced meat and mix well again.

5. Form small cutlets and roll them in breadcrumbs. Grease a steamer pan with oil and place the cutlets in it.

6. Steam the cutlets for 20-25 minutes. Then place them on a dish, add a little butter and serve.

Bon appetit!

Nourishing and healthy cabbage and carrot cutlets

This recipe will appeal to those who watch their figure and constantly count calories. It turns out economical, healthy and satisfying. It is best to serve cabbage-carrot cutlets with sour cream or soy sauce.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Cabbage – 400 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Chicken egg – 1 pc.
• Semolina – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill – 2 branches.
• Vegetable oil – 50 ml.

Cooking process:

1. Peel the vegetables and rinse with water. Finely chop the onion and grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil until soft.

2. Chop the cabbage into small strips and pour boiling water over it for 5 minutes. Then drain the cabbage in a colander.

3. In a bowl, mix cabbage, fried carrots and onions, chicken egg, semolina, salt, dill and spices to taste.

4. Mix the ingredients and leave for 10 minutes so that the semolina swells.

5. Form cutlets from the resulting minced vegetables and fry them in vegetable oil on both sides.

6. Serve cabbage and carrot cutlets warm.

Bon appetit!

Delicious beetroot and carrot cutlets in a frying pan

Beetroot and carrot cutlets can be served with any dish: porridge, salads, flatbreads and pancakes. They turn out juicy and do not require additional sauces.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Boiled beets – 200 gr.
• Raw carrots – 150 gr.
• Onions – 1 pc.
• Semolina – 2 tbsp.
• Vegetable oil – 40 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.Peel the onion, finely chop and fry in vegetable oil until transparent.

2. Peel the carrots, grate them on a medium grater, add to the pan with the onions and fry for 5-7 minutes, stirring constantly.

3. Grate the boiled beets on a coarse grater. Add fried onions and carrots, semolina, salt and ground pepper to it, mix. Leave the minced vegetables for 20 minutes so that the semolina swells a little.

4. After a while, form small cutlets, place them in a heated frying pan and fry on both sides until golden brown.

5. Serve the cutlets hot.

Bon appetit!

Original recipe for carrot cutlets with cottage cheese for breakfast

An original recipe for vegetable cutlets with the addition of cottage cheese. This dish can be served for breakfast.

Cooking time: 40 min.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Carrots – 200 gr.
• Cottage cheese – 50 gr.
• Potatoes – 1 pc.
• Breadcrumbs – 1 tsp.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Ground hot pepper - to taste.

Cooking process:

1. Peel the carrots and grate them on a fine grater.

2. Add cottage cheese to the carrot mixture.

3. Boil the potatoes in their jackets, peel them, grate them, add them to the carrots and cottage cheese. Salt the minced vegetables and season to taste.

4. Form cutlets from the resulting minced meat and roll them in breadcrumbs.

5. Pour vegetable oil into a heated frying pan and fry the cutlets on both sides until golden brown. Serve the carrot cutlets with cottage cheese hot.

Bon appetit!