Making carrot cutlets. How to cook carrot cutlets

Many people mistakenly believe that carrots are rich in vitamin A. Not at all! This wonderful root vegetable contains a substance called beta-carotene. So it is synthesized into a useful vitamin already inside our body, exerting its positive effect on it. Which? It is better to read about this in the medical literature. Here we will talk about goodies, or more precisely, about delicious carrot cutlets, both raw and boiled.

Ingredients:

Carrot— 1/2 kg

Sour cream- 2 tbsp

Egg- 2 pieces

Garlic- 4 cloves

Crackers for breading

Greenery- dill, celery, parsley

Salt- 1 tsp

How to cook carrot cutlets

1 . Peel the carrots, cut into 2-3 parts, add cold water and place in a saucepan on the fire. Cook until tender over medium heat for 20-30 minutes.

2 . Grind in a meat grinder or mash with a fork until it reaches the consistency of porridge.

3. Add eggs.

4 . We also send sour cream, chopped garlic, and salt there.

5. Add finely chopped greens to the minced meat. These cutlets with celery are very tasty.

6 . Mix the minced meat well.

7 . Form cutlets and roll both sides in breadcrumbs.

8. Fry until golden brown in vegetable oil in a frying pan. Serve with yogurt or sour cream.

Delicious carrot cutlets are ready

Bon appetit!

Carrot cutlets, classic recipe

Vegetable cutlets in our country, and throughout Europe, will not surprise anyone. Such dishes have appeared and are appearing on the tables of not only vegetarians. Well, carrot cutlets confidently take first place on this list. To prepare such an easy dinner or breakfast you will need the following products:

carrots – 0.5 kg;
semolina – 3 tablespoons;
sugar – 2 tablespoons;
milk – 100 ml;
eggs – 1 pc.;
butter – 100 g;
salt - to taste;

Peel the washed carrots, chop them on a coarse grater and put them in a saucepan. Pour milk there, add butter, sugar, salt and put on low heat. You need to simmer the carrot mixture for about 15 minutes. During this time, the chopped root vegetable will become quite soft. Then add semolina to the saucepan and continue simmering for another 5 minutes.

Remove the resulting semi-finished product from the heat and allow to cool. After this, you need to beat the egg into the mixture. The result should be a homogeneous, thick mixture from which you can form cutlets. If the mass turns out to be runny, you can “thicken” it by adding a little flour.

Roll the cutlets in breadcrumbs and fry in heated vegetable oil until a golden brown crust forms. You can serve it with sour cream, and for children - with yogurt.

Carrot cutlets “like in kindergarten”

Many people remember what delicious carrot cutlets the cooks prepared in kindergarten. Is it possible to make the same ones at home? I guess, yes". After all, their unique taste depends only on the cooking technology. Of course, the result obtained is unlikely to be one hundred percent analogue, but you can still try. These cutlets will require almost the same ingredients as for the previous recipe:

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – 150 ml;
eggs – 1 pc.;
salt - to taste;
breadcrumbs and vegetable oil - for frying.

Cut the peeled carrots into pieces and boil. Cook thick semolina porridge in milk. Allow both ingredients to cool. Then pass the boiled carrots through a meat grinder, mix with semolina porridge, add salt and beat in an egg. You can make cutlets from the resulting mass. You can fry them over medium heat in hot oil until a crust forms. Or you can steam it.

Carrot cutlets with semolina

Most recipes for carrot cutlets contain an ingredient such as semolina. And this is logical. Semolina is the gluing element that prevents the finished dish from falling apart. And in this version it is especially necessary, since the recipe does not involve the use of eggs. All you need for cooking is:

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – 75-100 ml;
cottage cheese – 50 g;
raisins – 2 tablespoons;
semolina and vegetable oil - for frying.

Grate the carrots on the finest grater. Add cottage cheese, raisins, milk and semolina to it. Mix the mixture thoroughly and leave for 10-15 minutes. During this time, the semolina will have time to swell properly. After this, you can immediately start making cutlets. Each of them will need to be rolled in semolina and fried in a heated frying pan in vegetable oil.

Carrot cutlets baked in the oven

Due to the fact that these carrot cutlets are cooked in the oven, they can be considered a dietary dish. So even those who are struggling with excess weight can afford such food. For cooking you need the following products:

carrots – 0.5 kg;
semolina – 6 tablespoons;
milk – 100-150 ml;
eggs – 1 pc.;
apples – 1 pc.;
dried apricots – 4-5 dried fruits;
butter – 100 g.

Soak the dried apricots in a small amount of warm water to soften them. Peel and grate carrots and apples. In this case, the size of the grater does not matter. You can completely rely on your own taste. Transfer the resulting mass into a small saucepan.

Dried apricots should be cut into arbitrary pieces, crushed in a garlic press and added to the apple-carrot mixture. Pour the milk there and place the saucepan on low heat. Cook the mixture for about 15 minutes.

After this, remove the saucepan from the heat, put oil in it, add semolina and mix everything thoroughly. Then you need to beat an egg into the almost finished “dough” and you can start forming cutlets. You need to bake them in an oven preheated to 180°C for about 20 minutes.

Steamed carrot cutlets

The last version of carrot cutlets turns out no less tasty if you steam them. Although any other recipe can be used to prepare this dish in this device.

Steaming is best done in a double boiler. Considering that in most cooking methods, carrots are pre-heat-treated, they cook quite quickly - 15-20 minutes.

If there is no steamer in the house, then this is not a tragedy. Steamed carrot cutlets can be prepared using a regular saucepan and a colander. To do this, pour water into a bowl, bring it to a boil, place a colander with cutlets on top so that the water does not touch it, and cover with a lid. In such an improvised steamer, carrot cutlets will be ready in about half an hour.

Carrot cutlets cooked in a slow cooker

But the recipe for classic carrot cutlets is well suited for cooking in a slow cooker. The main trick here lies, again, in the cooking technology.

Peel the carrots and grate them on the finest grater. Pour the milk into the multicooker and let it heat for 10 minutes in the “Steam” mode.

As soon as it boils, add carrots, sugar and salt. After this, the multicooker must be started in the “Quenching” mode for 15 minutes. Pour semolina into the finished mass and mix thoroughly, then put it in a separate bowl and let cool. Rinse the multicooker immediately.

Once the mixture has cooled, beat the egg into it and form into cutlets. Fry the cutlets in the “Fry” mode for 5 minutes on each side.

Raw carrot cutlets

Absolutely everyone will like carrot cutlets prepared according to this recipe. Even the strong half of humanity who prefer to eat exclusively meat products. Well, the ingredients for such a vegetable dinner are still needed:

carrots – 0.5 kg;
flour – 2-4 tablespoons;
sour cream – 2 tablespoons;
eggs – 1 pc.;
onion – 1 medium head;
garlic – 1 clove;
salt and pepper - to taste;
crackers and vegetable oil - for frying.

Grate the peeled carrots on a fine grater. Add finely chopped onion, crushed garlic and egg to it. Mix the mixture well, add salt and pepper, add sour cream and mix again. Now you need to gradually add flour into the mixture, 1 spoon at a time, so that the mixture turns out thick enough, suitable for forming cutlets.

Grind the crackers in a blender or using a regular rolling pin. Roll the cutlets in the resulting breading and fry in vegetable oil. It is best to serve the finished dish with sour cream and finely chopped herbs.

Video recipe from Food Light presenter Maxim Tvorogov “Carrot cutlets with baby spinach salad”

You will learn all the intricacies of preparing small and very tasty cutlets from ordinary carrots. They are very tender and hold their shape well when fried. A mix of carrots and semolina, complemented by a milky-creamy note - an extremely successful balance that is difficult to resist. And the best thing about these cutlets is that children eat them with pleasure! Shall we begin?

large carrots – 2 pcs. (ocologist),
milk – 0.5-1 tbsp.,
butter – 30 grams,
granulated sugar - 1 tablespoon,
salt – 1/3 teaspoon,
semolina – 2 tablespoons,
medium egg – 1 pc.,
flour or crackers - for breading cutlets,
vegetable oil - for frying,
sour cream - upon serving.

There are two ways to prepare carrots for minced meatballs: boil and chop or chop and boil. We will cook according to the second method. To do this, we peel fresh carrots, then cut them into thin rounds or strips - whichever is more convenient for you. I use a shredder for slicing.

Place the chopped carrots in a saucepan and fill it with 1/3 tbsp. milk.

Add butter, sugar and salt to the saucepan with the carrots. Place the saucepan on the stove, bring the milk to a boil and reduce the heat on the stove to medium.

We need to simmer the carrots until soft. On average, this takes 20-30 minutes, depending on the age of the carrot - the older it is, the more time it will take. During the stewing process, make sure that the carrots do not burn, and periodically add more milk as needed.

As soon as the carrots become soft enough, knead them and add semolina. Important: you should not wait until all the carrot rounds become uniformly soft; partial readiness will be quite enough, that is, it will mash into a puree, but not all of it. Then we will form and fry cutlets from this minced meat, and then the carrots will be completely cooked.

Let the carrots and semolina sit on the stove for another five minutes, stirring constantly, and remove. At this stage, the carrot mass already becomes homogeneous and sticky.

We add the last ingredient to our carrot mince - an egg, and quickly knead the mass so that it does not have time to curdle. At first it may seem that the minced meat is liquid, but while it stands and cools, the semolina will absorb excess moisture.

Knead the cooled carrot mixture thoroughly again, put a frying pan with vegetable oil on the stove, heat it and with wet hands form cutlets.

We wet our hands constantly, after every second cutlet, since the carrot mince turns out to be very tender and giving it the desired shape will be problematic. Bread them in flour or breadcrumbs (with a neutral taste, without adding spices). I used flour.

Fry the carrot cutlets on both sides until golden brown and done. It is not necessary to close the lid when frying.

We serve cutlets with sour cream, for me this is the ideal option. Or you can prepare a not very sweet (because the cutlets themselves are quite sweet) milk sauce (gravy) for them.

Only 5 comments on the recipe

thank you, I really wanted something from my childhood

I hope it's very tasty

the recipe is great! I advise

The cutlets turned out delicious, thank you! The decoys need a little more, it’s a little difficult to sculpt.

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Carrot cutlets - 3 dietary recipes

Anna Starikova 03/04/2018

In Soviet times, a simple, tasty and healthy carrot dish could be found on the menu of every canteen. Carrot cutlets cook quickly, are a dietary dish and look appetizing. Carrot cutlets are the best option to introduce a healthy root vegetable rich in vitamins and minerals into your child’s diet.

There are many ways to cook carrot cutlets - classic, like in kindergarten, with semolina, with bran, with feta cheese, in the oven, steamed, with herbs. It all depends on imagination and taste preferences.

Classic carrot cutlet recipe

This is the most basic way to make carrot cutlets. This recipe was used in public catering during 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 your snacks throughout the day.

It will take about 47 minutes to cook four servings of cutlets.

0.5 kg. carrots;
1 medium chicken egg;
2 cloves of garlic;
1 medium onion;
breadcrumbs;
salt and pepper to taste;
vegetable oil for frying.

Wash the carrots, garlic and onions thoroughly and peel them.
Grind the peeled vegetables using 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.
Season the minced vegetables with salt and pepper to taste.
Shape into cutlets. It is convenient to make a neat, uniform shape using a large spoon.
Roll each cutlet in breadcrumbs.
Place the cutlets in a well-heated frying pan greased with vegetable oil.
Fry the cutlets on each side, turning occasionally with a wooden spatula, until the cutlet is golden brown, with an appetizing 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

The 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 a festive dish at a children's party.

Dietary carrot cutlets with semolina do not require any cooking skills and are easy and quick to prepare. All ingredients can be found in any housewife’s kitchen all year round.

The cooking time for four servings is minutes.

0.5 kg. carrots;
70 ml milk;
2.5 tbsp. l. semolina;
2 small chicken eggs;
3 tbsp. l. butter;
1.5-2 tsp. refined sugar;
0.5 tsp. salt;
3 tbsp. l. vegetable oil;
breadcrumbs.

Wash and peel the carrots. Most of the beneficial microelements are hidden under the skin, so cut the skin as thin as possible.
Grind the carrots using a blender, grater or meat grinder.
Place a frying pan with a thick bottom on the fire and add the butter there. Wait for the butter to melt and place the carrots in the pan, sprinkle them with sugar and salt. Saute 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 mixture softens evenly.
Pour semolina into the frying pan and mix thoroughly. The semolina should absorb the carrot juice and swell. Simmer the mixture in a frying pan until it begins to thicken. Watch the fire, it should not be strong.
Transfer the thickened mixture to a dry container and let cool.
Add eggs one at a time into the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out liquid and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency using breadcrumbs or semolina.
Using a spoon, shape the cutlets and roll in breadcrumbs.
Pour oil into a heated frying pan and wait for the oil to heat up. Over medium heat, fry the cutlets on all sides until they have an even, delicious crust.
Place the fried cutlets on a paper towel and wait until the paper absorbs excess oil.
Serve delicious, aromatic cutlets hot with garlic or mushroom sauce, sour cream or simply garnished with herbs.

Carrot cutlets with apple

A dietary recipe for carrot cutlets with apples is popular among healthy nutrition lovers. The combination of carrots with an apple and healthy vegetable fats helps the body extract maximum benefit and absorb all the beneficial microelements and vitamins contained in the root vegetable.

Carrot-apple cutlets can be eaten as a snack, lunch or as a dessert.

It will take about 1 hour to prepare four servings, approximately 220 grams each.

500 gr. carrots;
gr. sweet apples;
50-60 gr. semolina;
40 gr. butter;
1 large chicken or 3 quail eggs;
40 gr. granulated sugar;
ml. milk.

Wash the carrots thoroughly and remove the peel. Grate the root vegetable on a coarse grater, or chop it with a blender using the vegetable chopping function.
Wash the apples and remove the core and peel. Cut the apples into small cubes or grate them on a coarse grater, if desired.
Place a saucepan on the fire, pour milk and a little water into it. Add butter and carrots to milk. Wait for the liquid to boil and simmer the carrots for 5 minutes until they soften.
In a thin stream, stirring constantly, add semolina into the carrot-milk mixture. Make sure that no lumps of cereal form.
Pour the apples into the pan and simmer the mixture over low heat for a couple more minutes.
Cool the contents of the pan to room temperature.
Add eggs to the cooled mixture. Mix thoroughly and start forming cutlets. Bread each cutlet in semolina.
Cook diet cutlets in a slow cooker, oven or steam for about 40 minutes - 20 minutes on each side.

Boiled carrot cutlets

Many different dishes are prepared from carrots: desserts, first and second courses, salads and snacks. One of the most famous is a recipe for making carrot cutlets from boiled carrots.

INGREDIENTS

Carrot 200 grams
Egg 1 piece
Salt 1/2 teaspoon
Sour cream 1 tbsp. spoon
Breadcrumbs To taste
Garlic 2 cloves
Greens 1 tbsp. spoon
Spices To taste

Step 1

1. Peel and wash the carrots, cut into small pieces and place in a saucepan, add water and put on fire, cook until fully cooked.

Step 2

2. Mash the boiled carrots into porridge, beat in an egg, add sour cream, peel and squeeze the garlic, add spices and salt to taste, as well as finely chopped herbs.

Step 3

3. Mix the carrot mince. Pour breadcrumbs into a bowl, form a patty with a spoon and roll in breadcrumbs.

Step 4

4. Fry the cutlets in a hot frying pan with the addition of a small amount of sunflower oil.

Step 5

5. Place the finished cutlets on a plate and serve with sour cream, bon appetit!

Carrot cutlets

It is believed that it is almost impossible to remain absolutely indifferent to carrot cutlets - you either love them or don’t like them (or you sincerely think so). Carrot cutlets have too pronounced a taste. Meanwhile, they can be sweet and not sweet, fried and baked, lean and lean - in general, different. Which brings us to a rather simple truth: even if you “don’t like” carrot cutlets, this means only one thing - you just haven’t found your recipe yet. We suggest looking for it together. Well, if you like carrot cutlets, well, let’s cook them one more time!

Carrot cutlets / Recipe with step by step photos

Ingredients:

How to cook carrot cutlets

1. Peel the carrots, cut into 2-3 parts, add cold water and place in a saucepan on the fire. Cook over medium heat until done.

2. Grind in a meat grinder or mash with a fork until it reaches the consistency of porridge.

4. Add sour cream, chopped garlic, and salt there.

5. Add finely chopped greens to the minced meat. These cutlets with celery are very tasty.

7. Form cutlets and roll both sides in breadcrumbs.

8. Fry until golden brown in vegetable oil in a frying pan. Serve with yogurt or sour cream.

Delicious carrot cutlets are ready

Bon appetit!

Carrot cutlets, classic recipe

carrots – 0.5 kg;
semolina – 3 tablespoons;
sugar – 2 tablespoons;
milk – 100 ml;
eggs – 1 pc.;
butter – 100 g;
salt - to taste;

Roll the cutlets in breadcrumbs and fry in heated vegetable oil until a golden brown crust forms. You can serve it with sour cream, and for children - with yogurt.

Carrot cutlets “like in kindergarten”

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – 150 ml;
eggs – 1 pc.;
salt - to taste;
breadcrumbs and vegetable oil - for frying.

Carrot cutlets with semolina

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – ml;
cottage cheese – 50 g;
raisins – 2 tablespoons;
semolina and vegetable oil - for frying.

Carrot cutlets baked in the oven

carrots – 0.5 kg;
semolina – 6 tablespoons;
milk – ml;
eggs – 1 pc.;
apples – 1 pc.;
dried apricots – 4-5 dried fruits;
butter – 100 g.

Steamed carrot cutlets

The last version of carrot cutlets turns out no less tasty if you steam them. Although any other recipe can be used to prepare this dish in this device.

Steaming is best done in a double boiler. Considering that in most cooking methods, carrots are pre-heat-treated, they cook quite quickly - 15-20 minutes.

Carrot cutlets cooked in a slow cooker

But the recipe for classic carrot cutlets is well suited for cooking in a slow cooker. The main trick here lies, again, in the cooking technology.

Peel the carrots and grate them on the finest grater. Pour the milk into the multicooker and let it heat for 10 minutes in the “Steam” mode.

Once the mixture has cooled, beat the egg into it and form into cutlets. Fry the cutlets in the “Fry” mode for 5 minutes on each side.

Raw carrot cutlets

carrots – 0.5 kg;
flour – 2-4 tablespoons;
sour cream – 2 tablespoons;
eggs – 1 pc.;
onion – 1 medium head;
garlic – 1 clove;
salt and pepper - to taste;
crackers and vegetable oil - for frying.

Carrot cutlets

Many people don't like boiled or stewed carrots. Perhaps in salads, in small quantities, it adds tenderness to the dish, and it goes into soups, overcooked with onions and other roots. But carrot cutlets are a different story. It is unclear what happens to this root vegetable during the preparation of cutlets, but the taste of this dish is to the liking of even those representatives of the stronger sex who speak contemptuously of “grass and tops” and tolerate all kinds of vegetables only as a side dish or salad.

Those who often prepare carrot cutlets at home are familiar with this phenomenon, and those who have never tried them may be suspicious, which will quickly disappear if you use our recipes and still dare to cook this amazing (and very healthy! ) dish.

Carrot cutlets made from boiled carrots

Wash thoroughly and boil a kilogram of carrots until tender, then peel and grate on the finest grater. This is important, because the finer the grater, the less the characteristic taste of carrots will be felt, and the more tender the cutlets will be.

Break 2 eggs into a bowl, add 0.5 tbsp. sugar and beat until the latter is completely dissolved. Beaten eggs, 2 tbsp. Add sour cream and a pinch of salt to the grated carrots and mix thoroughly. Then add 2 tbsp into the mixture. semolina and flour, stir again and leave to swell for about 20 minutes. If after this time the dough remains liquid (this depends on the juiciness of the carrots), then add more flour and semolina, and let stand again. The consistency of minced meat for carrot cutlets should be slightly more tender than meat.

Use a tablespoon to scoop up the minced meat, transfer it to a plate with flour, roll it in and form into cutlets. You can also bread them in breadcrumbs if you like a crispier crust, but in this case the carrot cutlets will absorb more fat.

Fry the cutlets over medium heat until a firm crust forms, then turn over, reduce the heat slightly and cover the pan with a lid. Serve the finished cutlets with sour cream.

Stewed carrot cutlets

Wash, peel and finely grate 500 g of carrots. Place it in a saucepan, pour in a quarter glass of hot milk, add a little sugar, add 1 tsp. butter or ghee and simmer until soft over low heat.

Then, with constant stirring, pour 2.5 tbsp into the pan. semolina and cook until the mixture thickens. Cool the prepared carrot-semolina porridge a little, add 2 eggs, beaten with a pinch of salt and stir well. While warm, cut the mixture into cutlets, roll in flour (or breadcrumbs) and fry.

In both the first and second recipes, semolina can be replaced with oatmeal, the taste will be slightly different. And if you are not afraid to experiment, you can prepare carrot zrazy by wrapping a grated apple inside each carrot cutlet. You can also replace some of the carrots with finely grated pumpkin. In a word, there are many options - look for yours!

The most delicious recipes for dietary carrot cutlets

Good day to all friends, readers and visitors of our blog about healthy nutrition! Today I want to bring to your attention the most delicious recipe for carrot cutlets. Or rather, even several different recipes according to which you can prepare healthy and unusual carrot cutlets.

What is most important is that such cutlets will not add a single extra centimeter to our wasp waist, so they can be safely prepared by anyone who is on a diet or simply wants to lose weight. In addition, carrots have incredibly beneficial properties and should definitely be eaten.

The fastest carrot cutlet recipe

As the name suggests, these cutlets are very quick and easy to prepare. 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 frying 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 using a grater with the smallest cloves.
Beat the eggs a little 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, stir and leave for 10 minutes (although you can fry immediately).
Heat vegetable oil in advance. Make small, round or oval-shaped cutlets, bread them in flour mixed with semolina, fry them for several minutes on each side until they acquire 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 spoon of flour to the carrot mince.

Diet cutlets from carrots and cabbage

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

For preparation 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. Simmer the grated vegetables with a little oil until half cooked and cool slightly.
Add egg, semolina, pepper and salt to the minced vegetables. Mix everything well, form small oval patties and roll them in flour.
Place them on a baking sheet lined with foil and bake in the oven for about minutes.

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

Carrot cutlets with chicken fillet and bell pepper

To prepare you will need:

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

Cut the washed chicken breast into 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. Fry the vegetables with a little olive oil until tender.
Mix chopped chicken breast with vegetables and flour, salt and pepper. Form small oval-shaped cutlets and place them 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 boiled bean puree to this dish, it turns out very tasty and satisfying.

Those who like to cook delicious low-calorie dishes can read about dietary lasagna.

Carrot cutlets with cottage cheese and raisins

In the photo: delicious carrot cutlets with raisins

Even following the strictest diet, sometimes I cannot deny myself the pleasure of enjoying some sweet dessert. Moreover, there is a wonderful recipe for boiled carrot cutlets, which will be a real godsend for those who cannot imagine life without sweets (like me, for example).

To prepare you will need:

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

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

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

You can serve this dessert with a spoonful of natural honey or berry puree (I served it with strawberries pureed in a blender). Read also how you can make delicious cottage cheese yourself.

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

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

And if you liked our blog, subscribe and share your recipes and successes with us. Visit us often and you will learn many more interesting new recipes! With this I say goodbye to you and look forward to meeting you again!

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Classic carrot cutlets with semolina, just like in kindergarten

One of the pleasant memories from childhood is carrot cutlets, which were often given in kindergarten. Today I want to offer you a recipe with a photo that will step by step reveal to you all the stages of preparing boiled carrot cutlets with semolina.

How to cook carrot cutlets

Let's take 500 grams of beautiful orange root vegetables. Wash it thoroughly with a brush and peel it with a vegetable peeler. We will cut out all the wormholes and the green top part, if any.

I will steam the carrots in a slow cooker. I really like this method because the taste of the vegetable is not boiled out, and there is no need to peel it once boiled. If you are used to boiling carrots in water, you can follow this tradition.

Pour water into the multicooker bowl, place a steaming container on top, into which we place the root vegetables. Turn on the “Steam” mode for 45 minutes.

Attention! The countdown in my multicooker begins after the water boils.

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

Now you need to chop the carrots. This can be done using a blender, but personally I prefer to grate the carrots using a grater with the finest cross-section.

In a separate bowl, combine the following products:

1 chicken egg;
1 tablespoon of semolina;
1 tablespoon flour;
1 tablespoon sour cream;
0.5 teaspoon sugar;
1 pinch of salt.

Mix everything thoroughly until a homogeneous mass is obtained.

Add grated carrots to the dough.

Mix everything thoroughly again.

Form small cutlets and roll them in flour. I like to make triangular shaped carrot cutlets. A finished dish of this shape can be shaped like a whole carrot by attaching a sprig of parsley to the top.

Place the cutlet mixture in a frying pan with hot vegetable oil. Another advantage of triangular cutlets is their very convenient location in the pan.

Fry until golden brown and turn over.

Serve classic carrot cutlets with semolina to the table, topping them with sour cream.

The preparation of this dish, in order to save time, can be divided into stages. Boil carrots the first evening, and the next day quickly prepare healthy carrot cutlets for dinner.

The benefits and harms of the dish

Improving the functioning of the bronchi and lungs, as well as helping to remove mucus during inflammatory processes and viruses.
Activation of mental and physical development.
Improving the functioning of the visual organ.
Normalization of food digestion (with regular use).
Blood purification.
Strengthening teeth, eliminating microbes in the oral cavity.
Improved metabolism.
Prevention of atherosclerosis.
Normalization of blood pressure.
Beneficial effects on the condition of nails, skin, hair.
Reducing the risk of developing colon cancer.
Normalization of blood sugar levels.

Despite the impressive list of beneficial qualities of carrots for the human body, in some cases the vegetable can harm health:

In the presence of ulcerative lesions of the stomach and duodenum in the acute stage.
In case of individual intolerance to the product.
If you are prone to allergic reactions (use with caution).

You should not overuse carrot juice, as it can cause drowsiness, headaches and vomiting. It is recommended to eat no more than 300 grams of orange root vegetables per day.

Difficulty, cooking time

The cooking time for the dish in question ranges from 30 to 60 minutes and depends on the method. Making cutlets is considered quite simple (the degree of complexity is low).

Food preparation

The main component of the dish is carrots. Before cooking, it must be cleaned and rinsed well. There are quite a few options for preparing cutlets, in some of them the orange root vegetable is first boiled and then ground, in others it’s the other way around.

The advantage of this dish is that it can be made both as a side dish and as a dessert.

How to cook carrot cutlets?

To make 6 servings you will need the following products:

½ kg carrots;
1/10 liter of water;
two large spoons of semolina and flour;
1 tbsp. l. Sahara;
egg;
half a teaspoon of table salt.

Step-by-step recipe for carrot cutlets in the photo:

First you need to peel the vegetable and then grate it.
Then place the grated mass in a heated frying container, add granulated sugar and stir.
Next, you need to pour water into the frying container and mix the products. Simmer until soft, over medium heat, stirring occasionally.
When ready, there should be no liquid left in the pan. The finished mass should be removed from the stove and cooled.
Cooled carrots need to be salted.

Mix all ingredients and leave the mixture for 20 - 30 minutes. This is necessary for the semolina to swell.
After time has passed, it is recommended to divide the workpiece into several equal parts. Next, form small cutlets.

Next, place the product in a heated frying container with oil.
Fry the carrot bits completely until golden brown over medium heat.

The cutlets are ready.

Nutritional value per 100 g of dish:

proteins – 4 g;
carbohydrates – 14 g;
fat – 10 g.

Calorie content – 152 kcal.

Classic recipe for the best carrot cutlets, video:

Cooking options

Raw carrot cutlets with soy sauce

In order to prepare carrot cutlets quickly and tasty, you will need:

a pair of eggs;
1 kg of orange root vegetable;
2 – 3 large spoons of soy sauce;
3 medium sized onions.

Actions:

To begin with, it is recommended to peel and rinse the vegetables.
Then you should finely grate them.
After this, mix the eggs with soy sauce and pour into the resulting vegetable mass, combine the ingredients.
Next, you should form the minced meat into neat cutlets and place them in a well-heated frying pan with oil.
Fry the product over moderate heat until golden brown.
After this, you can place the cutlets on a baking sheet and place them in a preheated oven for 1/3 hour so that their insides are better baked. However, you can do without this.

When ready, the aromatic dish can be served with sour cream.

Dessert for children

The most delicious recipe for sweet carrot cutlets for children is prepared from the following products:

a couple of large carrots;
half tbsp. milk;
two large l. Sahara;
30 g plums. oils;
a third of a teaspoon of table salt;
egg;
semolina - a couple of tbsp. l.

Manufacturing steps:

First you need to peel the vegetable, wash it and chop it into thin slices.
Next, place the chopped carrots in a saucepan and pour in a third of a glass of milk.
Add sugar, butter and salt. Mix the ingredients.
After this, place the pan on the stove, turning on the heat.
After the mixture boils, turn the heat to medium.
Simmer the carrot mixture until soft (20 – 30 minutes). It is recommended to add milk as needed and stir the food to avoid burning.
When the orange root vegetable is ready, grind it and add semolina. Then mix the products thoroughly.
Cook the resulting mass for five minutes, stirring constantly, then remove from the stove.
Next, you need to break the egg into the resulting mixture and mix the ingredients again. The components must be mixed very quickly.
After this, the minced meat should be cooled. During this time, the semolina will have time to absorb excess liquid.
After the vegetable mass has cooled, you should mix it again, form cutlets (preferably the same size) and roll each of them in breading.
Then they need to be placed in a heated frying container with a vegetable component.
Fry the pieces until golden brown on both sides.

Without semolina

To make carrot cutlets without semolina you will need:

a pair of eggs;
large orange root vegetable (a couple of pieces);
2/10 kg flour;
teaspoon of table salt;
2 tbsp. l. Sahara.

First you need to peel, rinse and coarsely grate the vegetable.
Then add eggs, granulated sugar and salt to the carrot mixture. Mix the ingredients well.
Next add flour and mix. If necessary, this ingredient can be added more.
After this, you need to heat the frying pan with oil well and start frying the carrot cutlets.
Fry the product until golden brown.

The dish is ready.

Steamed carrot cutlets

Required Products:

0.4 kg carrots;
3 tbsp. l. breadcrumbs (for breading);
2 – 3 large l. semolina;
egg;
0.25 teaspoon of table salt;
60 ml cream;
30 g plums. oils;
1 teaspoon granulated sugar.

Manufacturing steps:

First, peel, wash and chop the orange vegetable into cubes.
Place the carrot mixture in a saucepan or saucepan, add sugar and add salt. Mix the ingredients.
Next, add a piece of butter and pour in the cream.
After this, place the dishes on the stove, turning on minimal heating.
Simmer food for ¼ hour.
When ready, the carrots should be pureed.
Then add semolina and stir thoroughly. After this, the mixture should be left to cool and the semolina to swell.
Break an egg into the cooled carrot mince and mix the ingredients until a homogeneous mass appears.
Next, you should form neat cutlets, roll in breading and place in a steamer coated with oil.
Cook the product for 15 - 20 minutes, setting the power to high.

Carrot-apple cutlets

Required Products:

500 grams of orange root vegetable;
40 grams of sugar and plums. oils;
300 g sour apples;
60 g semolina;
egg (3 quail or 1 chicken);
half a glass of milk.

Manufacturing steps:

First you need to wash, peel and coarsely grate the carrots.
Wash the fruit, remove the skin, remove the core, chop into cubes or grate on a coarse grater.
Pour milk and a little cooled boiled water into the pan, then place the chopped carrot mass and a piece of butter.
Mix the ingredients and bring the mixture to a boil.
You need to simmer the carrots for about 5 minutes, then gradually pour semolina into the pan, stirring the ingredients thoroughly.
Then add apples and stir. Cook for another 2 minutes. with minimal heating.
When ready, the workpiece must be cooled.
Add eggs to the mixture at room temperature and mix the ingredients thoroughly.
Next, you should form cutlets, each of which is recommended to be breaded in semolina.
Grease a baking sheet with oil and place fruit and vegetable cutlets on it.
Place the baking container in the preheated oven.
Cook for about 40 minutes. (1/3 hour on each side).

The dish is ready.

Carrot cutlets with cheese

Required Products:

300 grams of carrots;
100 g cheese;
a pair of eggs;
2 tbsp. l. semolina;
couple of st. l. breadcrumbs (for breading).

Manufacturing steps:

Peel and wash the carrots, after which they need to be cut into circles.
Next, the chopped root vegetable should be chopped using a blender or grated (it is better to grate the whole vegetable without chopping it).
Then add pieces of cheese to the bowl and turn on the appliance again.
Transfer the resulting mixture into a bowl, add crackers and semolina. Mix the ingredients thoroughly.
Then add eggs and add salt. All products must be mixed well.
It is recommended to leave the carrot-cheese mince for 1/3 hour for the semolina to swell.
After time, the resulting mass must be formed into cutlets, which should be placed in a well-heated frying pan with oil.
Fry the product on each side until golden brown over low heat (about 10 - 15 minutes).

Required Products:

medium-sized orange root vegetable (3 pcs.);
egg;
150 grams of cottage cheese;
flour or crackers (for breading);
60 ml milk;
two large l. semolina and sugar;
70 g plums. oils

Manufacturing steps:

First you should peel, wash and finely grate the vegetable.
Then the resulting mass should be placed in a well-heated frying pan with a melted piece of butter. Simmer for 2 – 3 minutes.
After this, pour in the milk and stir.
Simmer for another 5 - 7 minutes. in a sealed container with minimal heat.
Next add granulated sugar and stir.
Cook until soft.
Then add semolina, stir, simmer for about three more minutes.
When ready, the carrot preparation should be transferred to a bowl and cooled.
Break the egg into the cooled mixture and stir the ingredients well.
Next, add the curd mass and stir.
Then you can begin to form neat cutlets, which need to be breaded and placed in a heated container for frying with the addition of oil.
Fry until golden brown.

When ready, the dish can be served with jam or sour cream.

The most important thing in making carrot cutlets is frying them correctly.

Each cutlet should be fried for no more than 1 minute, then turn over to the other side. To make the dish softer, you can close the frying pan with a lid; for a crispy crust, leave the lid on.

In Soviet times, carrot cutlets could be enjoyed in any canteen. At first glance, the dish seems simple, but at the same time it is very tasty and appetizing. By the way, the classic recipe for carrot cutlets will be a good way to get your baby to eat a vegetable rich in vitamins.

Today there are different ways to prepare the delicacy. Carrot cutlets with semolina, cheese, fruit - just like in kindergarten. They can be fried, baked or steamed.

The taste of a vegetable dish will depend on the chosen recipe, preferences, but most importantly, on the carrots themselves. In order for the cutlets to be juicy and tasty, you need to learn how to choose the right product.

The root crop must be strong, smooth, and of regular shape.
It is better to choose carrots with small tops, since with a lot of greens the carrots may turn out to be tough and not tasty.
Growths on carrots mean that the vegetable contains a large amount of harmful substances.
Spots and cracks indicate a damaged core.
For preparing this dish, it is better to choose medium-sized carrots, since a large root vegetable absorbs more nitrates from the ground.

Classic recipe

The classic recipe for carrot cutlets is considered the easiest way to prepare them. Despite the modest list of ingredients, the dish turns out tasty and healthy.

Ingredients:

3-4 carrots;
150 gr. flour;
2 eggs;
sunflower oil, salt, pepper.

Cooking method:

Peel the carrots and grate them on a coarse grater. Add the chicken egg, flour, spices and mix everything well.
Leave the minced meat for 30 minutes.
From the resulting mass we form cutlets, envelop them in flour or breading. Fry in a frying pan with the addition of sunflower oil until golden brown.

Carrot cutlets with semolina

Unlike meat dishes, preparing vegetable dishes does not require any special expenses. All products can always be found in the refrigerator and feed the family an unusual dinner. The recipe for carrot cutlets with semolina can be found in old Soviet cookery books. By preparing a dish according to this recipe, you will get carrot cutlets, just like in kindergarten.

Ingredients:

5-6 carrots;
3 eggs;
500 ml milk;
100 gr. semolina;
1 tsp granulated sugar;
salt, vegetable oil, breadcrumbs.

Cooking method:

Peel the vegetable and grind it in a blender.
Add salt, granulated sugar, butter, warm milk, mix everything, put on the stove and simmer over low heat for 30 minutes.
Without removing from the stove, add semolina and simmer for another 10 minutes.
As soon as the carrots and semolina have cooled, beat in the eggs, mix and make cutlets.
Fry in vegetable oil, first dipping them in egg white and then in breadcrumbs.

With added cheese

Ingredients:

500 gr. carrots;
100 g hard cheese;
2 eggs;
100 gr. flour;
½ tsp paprika;
salt, pepper, sunflower oil.

Cooking method:

We clean the vegetables and chop them on a coarse grater. Add the egg and cheese to it, which we also chop on a grater, mix.
Add spices, flour and mix everything again until smooth.
Heat a frying pan with vegetable oil and lay out the cutlets. Fry them on both sides until nicely golden brown.

Carrot-apple cutlets

Carrot-apple cutlets are a quick and easy recipe for a delicious delicacy. Sweet apple cutlets can be a healthy dish for a children's breakfast or dinner. The cutlets turn out rosy, juicy and appetizing. They can be served with sour cream or jam.

Ingredients:

3 carrots;
3 apples;
3 eggs;
100 gr. semolina;
a glass of milk;
20 gr. butter;
3 tsp sugar, salt;
breadcrumbs and vegetable oil for frying.

Cooking method:

Peel the carrots and apples and grate them on a coarse grater.
Pour milk into the grated carrots and apples, add softened butter, sugar and salt. Place on the fire and simmer over low heat until the apple and carrots become soft.
To enhance the taste, you can add a little raisins, which must first be soaked in boiled water, as well as a pinch of vanillin.
Add semolina to the stewed fruit and vegetable mixture, mix everything and simmer for another 5 minutes.
The minced meat is almost ready, all that remains is to beat in the yolks, mix and form into balls.
The cutlets can be fried in a frying pan or you can use the dietary steaming method (in a slow cooker or double boiler).

Cooking in the oven

Carrot cutlets cooked in the oven are ideal for those who adhere to proper nutrition, because this method will preserve all the beneficial substances. There is no oil, frying or harmful ingredients here.

To prepare a vegetable dish in the oven, you can use the lean version of preparing carrot cutlets. But we will look at a more interesting way of preparing a delicacy with the addition of dried apricots, prunes and apples. Children will definitely like this dish.

Ingredients:

carrot;
apple;
egg;
a glass of milk;
2 tbsp semolina;
5 pieces. dried apricots;
4 things. prunes;
20 gr. butter.

Cooking method:

The first step is to soak the dried fruits in warm water for about an hour until they become soft.
Peel the carrots and apples, grate them, add finely chopped dried fruits to them. Pour in a glass of milk and let it simmer for 20-25 minutes.
As soon as all the ingredients become soft, carefully add the semolina and butter and simmer for a few more minutes.
When the mixture has cooled, beat in the eggs and mix everything thoroughly. Take a baking sheet and cover it with foil (you can take a silicone mold). We form balls from the minced meat and place them on a baking sheet. Bake in the oven for 30 minutes at 180 degrees.

Ingredients:

400 gr. carrots;
30 gr. flour;
2 eggs;
50 ml cream (10%)
50 gr. cheese (Parmesan);
a pinch of sea salt, cumin;
olive oil for frying.

Cooking method:

Grind a teaspoon of cumin in a mortar, chop the cheese on a fine grater, and grate the carrots on a coarse grater. Beat in the egg, pour in a little cream and mix everything well until smooth.
We form nuggets from the minced meat, sprinkle with breading and fry them in olive oil until golden brown.

The recipe for carrot cutlets with semolina includes a minimum of inexpensive and accessible ingredients. But, despite this, such products, fried in a frying pan, turn out to be very tasty, satisfying and aromatic.

Carrot cutlets with semolina: step-by-step recipe

Ingredients for the dish

thick sour cream without sourness - 2 full large spoons;
medium-sized fresh carrots – 1 kg;
large chicken egg – 2 pcs.;
granulated sugar - ½ part of a large spoon;
semolina – 4 large spoons;
sifted wheat flour - 6 large spoons (3 of them for the base, the rest for rolling the products);
medium-sized table salt – ½ dessert spoon;
Refined sunflower oil – use at discretion for frying semi-finished products.

Preparation

Processing the main vegetable

The recipe for carrot cutlets with semolina recommends using only small fresh vegetables to prepare this dish. Thus, the product needs to be washed well and then boiled in salt water directly in the peel. You should not let the carrots soften completely, as they will still fry in the pan.
After the vegetable is almost ready, it needs to be removed from the water and cooled in cold air. Next, the carrots must be carefully peeled and chopped using the finest grater.

Mixing the vegetable base

Also, the recipe for carrot cutlets with semolina includes ingredients such as granulated sugar, thick sour cream, table salt and chicken eggs. These components need to be added to the chopped vegetable, and then added to the cereal and kept in this composition under the lid for half an hour.
During this time, the semolina will swell, making the vegetable mass thicker and more satisfying. After this, you need to add wheat flour to the mixture and mix everything thoroughly. As a result, you should get thick minced meat from which you can easily mold into any shape.
Vegetable cutlets are formed in exactly the same way as regular products made from a meat product. To do this, you need to take a little prepared base in your hands, roll it into a ball with a diameter of up to 7 centimeters, and then flatten it and roll both sides in wheat flour. All other cutlets are decorated in a similar way.
The recipe for carrot cutlets with semolina recommends using a deep saucepan and refined sunflower oil for frying the products. The cookware needs to be very hot before cooking. Next, place 5-8 cutlets on its surface and fry them on both sides until an appetizing crust appears (about 5-9 minutes). After this, the finished batch of vegetable products must be placed on a plate, and new semi-finished products must be placed in the frying pan.

How to serve for dinner

Carrot cutlets with semolina are served hot for lunch or dinner. This dish can be used as an original side dish. In this case, it should be served with meat goulash, a piece of boiled or fried poultry, a pork chop, a fish steak, etc.

Carrot cutlets like in kindergarten - a classic recipe

If you cook cutlets according to the old Soviet GOST, it turns out unusually, “like in kindergarten”, delicious! Anyone who misses “those” dietary carrot cutlets cooked in the oven will love my classic recipe.

The recipe is ideal for children - there is nothing fried or spicy here, and the taste is particularly tender.

Ingredients

1k g peeled carrots;
120 ml milk;
40 g butter;
2 eggs;
60 g semolina;
40 g of premium wheat flour;
100 g sour cream.
4-5 g salt.

How to cook

Cut the carrots into thin julienne strips and simmer with milk and butter until tender.
At the end of the stew, add semolina in a thin stream. Cook with continuous stirring until the carrots are cooked. Be careful not to burn!
Cool, beat in eggs, add salt, and mix thoroughly.
Make ten to twelve round cutlets, roll in flour.
Place in a baking dish or baking tray lined with specially coated baking paper.
Bake in the oven at 180°C for fifteen to twenty minutes.
Serve topped with sour cream.

Making carrot cutlets. How to cook carrot cutlets

Ingredients:

How to cook carrot cutlets

Delicious carrot cutlets are ready

Bon appetit!

Carrot cutlets, classic recipe

Carrot cutlets “like in kindergarten”

Carrot cutlets with semolina

Carrot cutlets baked in the oven

Steamed carrot cutlets

Carrot cutlets cooked in a slow cooker

Raw carrot cutlets

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Classic carrot cutlet recipe

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INGREDIENTS

Step 1

Step 2

Step 3

Step 4

Step 5

Carrot cutlets

Carrot cutlets / Recipe with step by step photos

Ingredients:

How to cook carrot cutlets

Delicious carrot cutlets are ready

Bon appetit!

Carrot cutlets, classic recipe

Carrot cutlets “like in kindergarten”

Carrot cutlets with semolina

Carrot cutlets baked in the oven

Steamed carrot cutlets

Carrot cutlets cooked in a slow cooker

Raw carrot cutlets

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Cooking with eda offline

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Classic carrot cutlets with semolina, just like in kindergarten

How to cook carrot cutlets

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The benefits and harms of the dish

Difficulty, cooking time

Food preparation

How to cook carrot cutlets?

Cooking options

Raw carrot cutlets with soy sauce

Dessert for children

Without semolina

Steamed carrot cutlets

Carrot-apple cutlets

Carrot cutlets with cheese

Classic recipe

Ingredients:

Cooking method:

Carrot cutlets with semolina

Ingredients:

Cooking method:

Ingredients:

Cooking method:

Carrot-apple cutlets

Ingredients:

Cooking method:

Cooking in the oven

Ingredients:

Cooking method:

Ingredients:

Cooking method: