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, which will step by step reveal in front of you all the stages of making cutlets from boiled carrots with semolina.

How to make carrot cutlets

Take 500 grams of beautiful orange root vegetables. Rinse it thoroughly with a brush and clean it with a vegetable peeler. Cut out all the wormholes and the green top, if any.

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

Pour water into the multicooker bowl, install a steaming container on top, in which we place the root vegetables. We turn on the "Steam cooking" mode for 45 minutes.

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

After the signal, open the lid and take out the ready-made vegetables.

Now the carrots need to be chopped. This can be done using a blender, but personally I prefer to grind the carrots on a grater with the smallest section.

Combine the following foods in a separate bowl:

• 1 chicken egg;
• 1 tablespoon 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 well again.

We form small patties and roll them in flour. I love making triangular carrot cutlets. A finished dish of this shape can be arranged in the form of a whole carrot by attaching a sprig of parsley to the top.

We spread the cutlet blank in a 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.

We serve classic carrot cutlets with semolina to the table, pouring sour cream over them.

In order to save time, the preparation of this dish can be divided into stages. Boil the carrots the first night, and the next day, quickly make healthy carrot patties for dinner.

Appetizing carrot cutlets with semolina are a simple, tasty and very healthy dietary dish. There are many variations of this dish. It is prepared from boiled, baked or fresh carrots with all kinds of fillings, combined with different products. If you want your child to eat carrots with pleasure, prepare such fragrant cutlets for him. They are so delicious that I cook a large portion at once, increasing the amount of food by two or three times.

Ingredients:

carrots 500 g

pasteurized milk 70 ml

semolina 2.5 tbsp. l.

chicken egg 1-2 pcs.

traditional butter 3 tbsp. l.

granulated sugar 1.5 tsp.

fine salt 0.5 tsp

refined sunflower oil 3 tbsp. l.

bread crumbs 4 tbsp. l.

Servings: 4 Cooking time: 45 minutes

Recipe

Step 1: Wash and clean vegetables

For this recipe, it is best to choose medium-sized sweet young carrots. Then the finished cutlets will turn out delicious and very juicy. First, wash the vegetables thoroughly with a metal brush. Then we will peel them. It is more convenient to do this with a special vegetable peeler. It removes a very thin layer of peel, thus saving food.



Step 2: chop the carrots for cutlets

Now grate all the carrots. We will use a coarse grater. If you have a blender in your kitchen with a special attachment for chopping vegetables, then you can safely use this assistant. Then this process will not take much time and effort.



Step 3: sauté the granulated sugar carrots in butter

Put a piece of butter in a dry deep frying pan (preferably with a non-stick coating). Put the pan on the stove, turned on at medium power, and wait until the butter is completely melted. Then transfer the grated carrots to a hot pan. Sprinkle it with granulated sugar and fine table salt, as required by the recipe.



Mix the ingredients thoroughly. We will sauté the carrots in oil for a few minutes. The stove should be turned on at medium power at this time. At this time, be sure to stir the vegetables with a spatula so that all the carrots cook evenly.

Step 4: Stew the carrots with the addition of milk

Then pour a little pasteurized milk into the resulting mixture. For this recipe, medium fat milk is suitable (I have 2.5 percent). It should be at room temperature.



Add milk and gently mix all the ingredients for the cutlets. We will simmer the carrots for another 5-7 minutes until they become soft. To prevent the vegetables from burning, reduce the heat under the pan to a minimum.

Step 5: add semolina

When the vegetables have been stewed for a sufficient amount of time, add semolina to them.



Mix thoroughly and continue simmering the ingredients over low heat. The semolina will absorb the carrot juice and swell. When the mixture thickens, turn off the heat and transfer it to a dry dish.



Step 6: add the chicken eggs

Let us wait a while for the mixture to cool down to room temperature. Eggs cannot be added right away, they can be brewed from high temperatures. Then, according to the recipe, add chicken eggs to the stewed carrots. I recommend adding eggs one at a time. If the carrots are very juicy, and the chicken eggs are large, then only one egg will be enough for cutlets. Otherwise, the minced meat for cutlets can turn out to be very liquid and it will be impossible to form cutlets from it.



Thoroughly mix vegetables with eggs so that the mixture becomes a homogeneous consistency.



If the mince is too liquid, you can thicken it to the required consistency by adding a little semolina or bread crumbs.

Step 7: Form the carrot patties with semolina and bread them in breadcrumbs

Form the resulting minced meat into round cutlets. To keep them in shape better, it is better to make small cutlets. Roll each product in bread crumbs so that they are completely covered with them. Breadcrumbs can be bought ready-made or prepared by yourself by drying the bread in the oven and grinding it in a blender.



Form all the patties right away and place them on a flat dish or plastic cutting board.

Step 8: fry the carrot patties with semolina until tender

Pour the refined vegetable oil into a wide frying pan and put it on medium heat. Give the oil some time to warm up. Then carefully put the breaded patties in hot sunflower oil.



Fry the products until a delicious golden crust appears. Using a spatula, gently turn the patties over and fry until tender on the other side.

Put the fried carrot cutlets on a plate covered with paper towels. When they have absorbed the excess oil, we will remove them.

Step 9: feed

Ready cutlets will be served hot, garnished with a sprig of parsley or dill and viburnum or red currant berries. Spicy ketchup, homemade sour cream, garlic or mushroom sauce can be served with a vegetable dish.



Bon Appetit!

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 then synthesized into a useful vitamin already inside our body, exerting its positive influence on it. Which? It is better to read about this in the medical literature. Here we will talk about goodies, more precisely - about delicious cutlets from carrots, both raw and boiled.

Ingredients:

How to cook carrot patties

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

2 ... Twist in a meat grinder or knead with a fork until the consistency of porridge.

3. Add eggs.

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

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

6 ... Mix the minced meat well.

7 ... Form cutlets and roll in breadcrumbs on both sides.

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

You will not surprise anyone with vegetable cutlets in our country, and throughout Europe. Such dishes have appeared and appear on the tables not only of adherents of vegetarianism. Well, carrot cutlets in this list confidently take the first place. To prepare such a light 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 on a coarse grater and put in a saucepan. Pour milk there, put butter, sugar, salt and put on low heat. Stew the carrot mass for about 15 minutes. During this time, the crushed root vegetable will become quite soft. Then add semolina to the saucepan and continue stewing for another 5 minutes.

Remove the resulting semi-finished product from heat and let cool. After that, you need to drive an egg into the mass. As a result, you should get a homogeneous, thick mixture from which you can form cutlets. If the mass turns out to be thin, then you can "thicken" it by adding a little flour.

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

Carrot cutlets "like in kindergarten"

Many people remember what delicious carrot cutlets cooked in kindergarten. Is it possible to cook the same at home? I guess, yes". After all, their peculiar taste depends only on the cooking technology. Of course, the result obtained is unlikely to be a 100% analogue, but you can still try. You will need almost the same ingredients for these cutlets as for the previous recipe:

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

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

Carrot cutlets with semolina

Most carrot cutlet recipes contain an ingredient such as semolina. And this is logical. Semolina is the glue 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 that is needed 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 that, you can immediately start sculpting cutlets. Each of them will need to be rolled in semolina and fried in a preheated pan in vegetable oil.

Oven baked carrot cutlets

Due to the fact that these carrot patties are cooked in the oven, they can be considered a dietary meal. So even those who are struggling with excess weight can afford such a meal. 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 dried apricots in a little warm water to soften. Peel and grate the carrots and apple. In this case, the size of the grater does not matter. You can completely rely on your own taste. Transfer the resulting mass to 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 put the saucepan over low heat. It takes about 15 minutes to cook the mixture.

After that, the saucepan must be removed from the heat, put oil in it, add semolina and mix everything thoroughly. Then you need to drive an egg into the almost finished "dough" and you can start forming cutlets. They need to be baked in an oven preheated to 180 ° C for about 20 minutes.

Steamed carrot cutlets

The last version of carrot cutlets turns out to be no less tasty if steamed. Although for the preparation of this dish in this device, you can use any other recipe.

Steam is best done in a double boiler. Considering that in most cooking methods, carrots are preliminarily heat treated, they are cooked quickly enough - 15-20 minutes.

If there is no double boiler in the house, then this is not a tragedy. Steamed carrot patties can be cooked using a regular saucepan and colander. To do this, pour water into the dish, bring it to a boil, put a colander with cutlets on top, so that the water does not touch it, and cover with a lid. In such an impromptu steamer, carrot cutlets will reach readiness in about half an hour.

Multicooker carrot cutlets

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

Peel and grate the carrots on the finest grater. Pour milk into a multicooker and let it warm for 10 minutes in the "Steam cooking" mode.

As soon as it boils, put the carrots, sugar and salt there. After that, the multicooker must be started in the "Extinguishing" mode for 15 minutes. Pour semolina into the finished mass and mix well, then put it in a separate bowl and let it cool. Rinse the multicooker immediately.

As soon as the mixture has cooled, beat the egg into it and form the 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 prefers to consume exclusively meat products. Well, the ingredients for such a vegetable dinner are still the same:

• carrots - 0.5 kg;
• flour - 2-4 tablespoons;
• sour cream - 2 tablespoons;
• eggs - 1 pc.;
• bow - 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 an egg to it. Mix the mixture well, season with salt, pepper, add sour cream and stir again. Now it is necessary to gradually add flour to the mass - 1 spoon at a time - so that the mixture is thick enough, suitable for the formation of cutlets.

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

Video recipe from the host Food Light Maxim Tvorogov "Carrot cutlets with young spinach salad"

Greetings, my dear readers! Today I will tell you how to cook carrot cutlets with semolina. Even an inexperienced housewife who dreams of spending a minimum of time in the kitchen with benefit can cope with it.

The presented dish is suitable for any occasion. It is allowed during the period of fasting or when following a diet. For kids, cutlets are incredibly healthy, they can be served for breakfast with decoration, making the meal fun and interesting.

Ingredients:

1. Carrots - 400 gr.

2. Sour cream - 1 tbsp. spoon

3. Flour - 2 tbsp. spoons

4. Semolina - 1 tbsp. spoon

5. Egg - 1 pc.

6. Sugar - 1/2 tsp

7. Salt to taste

8. Sunflower oil - for frying

Preparation of ingredients:

They are made from carrots, which I prefer to buy from the market. I choose for a long time, because I want to get a rich, fresh and tasty product that gives the dish a little sweetness. Are you also looking for a long time or take the first vegetable you come across?

Cooking begins with boiling the carrots. This takes about 30 minutes. I put a pot of cold water on the fire and immediately put vegetables in it. I add a little salt and wait for the water to boil. After that, I turn down the heat and leave it under a closed lid.

I check the readiness with a regular fork. If it freely and smoothly enters and exits the vegetable, then you can remove the pan from the heat, drain the water and cool the carrots. If you want to make fresh cutlets in the morning before work, it is better to boil everything in advance in the evening and leave it in the refrigerator.

Cooking method:

1. Now I drill an egg and break it into a small bowl. After adding sugar to it, beat well with a fork or whisk.

2. I grind with a blender. If you don't have this modern gadget, don't despair. You can use a regular fine grater. It will turn out to be no less tasty. In the blender, I use the mash attachment. Then the mass turns out to be more tender and airy.

3. Mix the egg mixture and add salt to taste. Mix everything thoroughly. You can also use a blender.

4. Into the resulting carrot mass and mix well until smooth.

5. For taste and better binding, add semolina and mix everything again.

6. I add the next ingredient - sour cream. I love country sour cream, thick, tasty. But this is difficult to find, so the usual one from the store with a fat content of 25% will do. Stir everything again until smooth.

To make the dough set a little and the semolina and flour swell, I leave the mass for the cutlets for 20 minutes.

While the time is running out, I prepare a plate of flour for breading and put a frying pan with sunflower oil on the stove to heat up.

7. From the thickened dough I form a cutlet, roll it in flour and put it on a hot frying pan.

8. Fry on both sides until golden, bright, orange crust. If you think it is too wet, you can add a little more flour to the dough.

9. After frying, I advise you to put the vegetable cutlets on paper towels to remove excess oil. Diet cutlets are ready, you can serve them on the table, adding sour cream. They bring back memories of my childhood, as they are cooked like in kindergarten - simple and tasty. Bon Appetit!

You can serve such cutlets hot or cold - they are equally tasty. Since they do not need to be reheated, they are ideal for a lunch break at work. It is not necessary to fry them; you can also cook this vegetable dish in the oven, in a slow cooker. Then you don't need sunflower oil.

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

Carrot cutlets with semolina: a recipe for step-by-step cooking

Components for the dish

• thick sour cream without sourness - 2 full large spoons;
• fresh carrots of medium size - 1 kg;
• large chicken egg - 2 pcs.;
• granulated sugar - ½ part of a large spoon;
• semolina - 4 large spoons;
• sifted wheat flour - 6 large spoons (of which 3 are for the base, the rest is for dumping products);
• small table salt - ½ dessert spoon;
• refined sunflower oil - use at your discretion for frying semi-finished products.

Preparation

Processing the main vegetable

1. The recipe for carrot cutlets with semolina recommends using only a small fresh vegetable to prepare such a dish. Thus, the product needs to be washed well and then boiled in salt water right in the peel. It is not worth bringing the carrots to complete softening, as they will still be fried in a pan.
2. After the vegetable is almost ready, it must be removed from the water and cooled in cold air. Next, the carrots must be carefully peeled and chopped using the finest grater.

Kneading the vegetable base

1. Also, the recipe for carrot cutlets with semolina includes ingredients such as granulated sugar, thick sour cream, table salt and chicken eggs. These components must be laid out to the chopped vegetable, and then add the cereal and stand in this composition under the lid for half an hour.
2. During this time, the semolina will swell, making the vegetable mass thicker and more satisfying. After that, add wheat flour to the mixture and mix everything thoroughly. As a result, you should get a thick minced meat, from which you can easily mold any shape.
3. 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 it on both sides in wheat flour. All other cutlets are made in the same way.
4. The recipe for carrot cutlets with semolina recommends using a deep saucepan and refined sunflower oil for frying products. The dishes need to be very hot before cooking. Next, put 5-8 cutlets on its surface and fry them on both sides until an appetizing crust appears (about 5-9 minutes). After that, the finished batch of vegetable products must be laid out on a plate, and new semi-finished products should be placed in the pan.

How to properly 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, pork chop, fish steak, etc.

Carrot cutlets like in kindergarten - a classic recipe

If you cook cutlets according to the old Soviet Gost, then it turns out unusually, "like in a kindergarten," delicious! Anyone who misses the "very" diet oven-baked carrot cutlets will love my classic recipe.

For children, the recipe is perfect - there is nothing fried, there is no spicy here, and the taste is especially tender.

Ingredients

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

How to cook

1. Cut the carrots into thin julienne (strips), simmer with milk and butter until tender.
2. At the end of stewing, add semolina in a thin stream. Cook with continuous stirring until the carrots are tender. Make sure not to burn!
3. Cool, beat in eggs, salt, mix in good faith.
4. Blind ten - twelve round cutlets, roll in flour.
5. Place in a baking dish or baking sheet lined with coated baking paper.
6. Bake in the oven at 180 ° C for fifteen to twenty minutes.
7. Serve with sour cream.