How to cook cutlets from carrots. Carrot cutlets, like in kindergarten: the best recipes with descriptions. Carrot cutlets in the oven, recipe

How to cook delicious meatballs

You'll learn how to make Lean Carrot Cutlets, a simple and healthy dish that's easy to make and pairs well with a variety of foods.

35 min

115 kcal

5/5 (4)

In the spring, especially, there is a lack of vitamin and healthy dishes. Do you want to cook delicious and dietary vegetarian carrot cutlets? Then the most delicious and simple recipe is just in front of you!

Benefits of carrot cutlets

Everyone knows about the benefits of carrots. It contains a lot of fiber mineral salts, various vitamins and even essential and fatty oils. The main useful component of carrots - carotene.

It is very important that carrots retain their beneficial properties during heat treatment, this allows you to cook a large number of tasty and healthy dishes from it. It is recommended to use this vegetable for people with beriberi, and also if it is simply necessary in general. strengthen the body.

Carrot dishes - the basis diet food with weakening of the function of the kidneys, liver or heart. Carrot juice contains a lot of vitamin A, which is very useful for vision problems. It is also indispensable in baby food. However, it should be remembered that the beneficial properties of carrots are revealed when combined with fats - vegetable or animal.

Carrot cutlets are considered one of the main carrot dishes. This diet dish, especially if you avoid adding eggs to them. And this is not at all difficult - you can simply replace the fastening element, for example, with semolina. Carrot cutlets with semolina come out original in their texture and taste.

How to cook delicious and lean carrot cutlets?

We prepare products

Carrots should be thoroughly washed and peeled, then skip it on a fine grater. For this, any food processor or an ordinary metal grater is perfect (in the second case, you will have to work hard).

If you like to feel the carrot pieces, you can use more coarse grater, then the carrot will be noticeable in cutlets. Children usually like this ingredient in a dish not to be guessed.

Step by step cooking recipe

Ingredients

Also cutlets can be baked in the oven. The last two types of cooking will retain the beneficial properties of carrots as much as possible.

What can replace semolina

If you do not like the taste of semolina in cutlets, you can replace it with oatmeal. "hercules" or extra. They need to be soaked a little in water so that the oatmeal swells up, mixed with chopped carrots, salt, pepper and roll in flour. After that, you can safely fry your cutlets - they will not fall apart and will turn out very tasty.

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

large carrots - 2 pcs. (okol),
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 - when serving.

There are two ways to harvest carrots for minced meat for cutlets: boil and chop or chop and boil. We will cook in the second way. To do this, we clean the fresh carrots, then cut them into thin rounds or straws - as it is more convenient for anyone. I use a grater for cutting.

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

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

We need to stew 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. In the process of stewing, we make sure that the carrots do not burn, and periodically add more milk as needed.

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

We stand the carrots with semolina on the stove for another five minutes, stirring constantly, and remove. At this stage, the carrot mass is already becoming homogeneous and sticky.

We introduce the last ingredient, the egg, into our minced carrot, and quickly knead the mass so that it does not have time to curl. At first, it may seem that the minced meat turns out to be liquid, but while it stands and cools, the semolina will absorb excess moisture.

Knead the cooled carrot mass one more time, put a frying pan with vegetable oil on the stove, heat it and make cutlets with wet hands.

We moisten our hands constantly, after every second cutlet, since the minced carrot turns out to be very tender and it will be problematic to give it the desired shape. We bread them in flour or breadcrumbs (with a neutral taste, without the addition of spices). I used flour.

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

We serve cutlets with sour cream, for me, this is perfect option. Or you can cook for them not very sweet (because the cutlets themselves come out quite sweet) milk sauce (gravy).

Only 5 comments for the recipe

thank you so much I wanted something from my childhood

I hope it's delicious

great recipe! I advise

Delicious meatballs, thank you! You need a little more decoy, it's hard to sculpt.

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Carrot cutlets - 3 diet recipes

Anna Starikova 04.03.2018

A simple, tasty and healthy dish of carrots in Soviet time could be found on the menu of every dining room. Carrot cutlets are prepared quickly, belong to dietary dishes and look appetizing. Carrot cutlets are the best option introduce a healthy root vegetable rich in vitamins and minerals into the child's diet.

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

Classic carrot cake recipe

This is the most elementary way to cook carrot cutlets. This recipe was used in the catering of the Soviet era and is still included in the food menu of kindergartens.

Classic carrot cutlets can be eaten as an independent dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend eating the dish as one of the snacks throughout the day.

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

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

Rinse carrots, garlic and onions thoroughly and peel them.
Grind peeled vegetables with a blender, meat grinder or fine grater and mix into minced meat. Do not use a coarse grater, otherwise the carrots may not be fried and will be raw.
Salt and pepper the minced vegetables to taste.
Shape into cutlets. neat, the same shape easy to do with a large spoon.
Roll each cutlet in breadcrumbs.
Spread the cutlets on a well-heated pan, greased with vegetable oil.
Fry the patties on each side, turning occasionally with a wooden spatula, until the patty is golden brown with a delicious crust on both sides.
Serve the dish with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

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

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

Cooking time for four servings is minutes.

0.5 kg. carrots;
70 ml of milk;
2.5 st. l. decoys;
2 small chicken eggs;
3 art. l. butter;
1.5-2 tsp refined sugar;
0.5 tsp salt;
3 art. l. vegetable oils;
breadcrumbs.

Wash and peel carrots. Most of the beneficial trace elements are hidden under the skin, so cut the skin as thin as possible.
Grind carrots with a blender, grater or meat grinder.
Put a heavy-bottomed pan on the fire and send the butter there. Wait for the butter to melt, and put the carrots in the pan, sprinkle it with sugar and salt. Pass the carrots, stirring with a wooden spatula for 2-3 minutes.
Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mass is evenly softened.
Pour semolina into the pan and mix thoroughly. Semolina should absorb carrot juice and swell. Sweat the mixture in the pan until it starts to thicken. Watch the fire, it doesn't have to be strong.
Transfer the thickened mixture to a dry container and let cool.
Add eggs one at a time to the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out thin and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency with breadcrumbs or semolina.
Using a spoon, shape the cutlets and roll in breadcrumbs.
Pour the oil into the heated pan and wait for the oil to heat up. Fry the patties over medium heat on all sides until evenly appetizing.
Place the fried patties on a paper towel, and wait until the paper absorbs excess oil.
Serve delicious, fragrant cutlets hot with garlic or mushroom sauce, sour cream, or simply garnish with herbs.

Carrot cutlets with apple

A diet recipe for carrot cutlets with an apple is popular in the circles of lovers of proper nutrition. The combination of carrots with apple and healthy vegetable fats helps the body extract maximum benefit and absorb all the useful trace elements and vitamins contained in the root crop.

Carrot-apple cutlets can be used as one of the snacks, for lunch or as a dessert.

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

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

Rinse the carrots well and remove the skin. Grate the root crop on a coarse grater, or chop 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 on a coarse grater, if desired.
Put 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 to the carrot-milk mixture. Make sure that no lumps form from the cereal.
Pour the apples into the pan and simmer the mass for a couple of minutes over low heat.
Cool the contents of the saucepan to room temperature.
Add the eggs to the cooled mixture. Mix thoroughly and proceed to the formation of 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.

Carrot cutlets from boiled carrots

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

INGREDIENTS

Carrot 200 Gram
Egg 1 piece
Salt 1/2 Teaspoon
Sour cream 1 Art. spoon
Breadcrumbs to taste
Garlic 2 Cloves
Greens 1 Art. spoon
Spices to taste

Step 1

1. Peel and wash the carrots, cut into small pieces and send to the pan, pour water and put on fire, cook until fully cooked.

Step 2

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

Step 3

3. Mix the minced carrot. Pour breadcrumbs into a bowl, form a cutlet 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. Put 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 you don’t (or sincerely think so). Carrot cutlets have too pronounced taste. Meanwhile, they can be sweet and not sweet, fried and baked, lean and modest - in general, different. Which brings us to a pretty simple truth: even if you "don't like" carrot patties, it only means one thing - you just haven't found your recipe yet. Let's look for it together. Well, if you like carrot cutlets, well, let's cook them one more time or two!

Carrot cutlets / Recipe with step by step photos

Many mistakenly believe that carrots are rich in vitamin A. Not at all! This wonderful root crop contains a substance such as 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 it in the medical literature. Here we will talk about goodies, more precisely - about delicious meatballs from carrots, both raw and boiled.

Ingredients:

How to cook carrot cutlets

1. Peel the carrots, cut into 2-3 parts, pour cold water and put in a saucepan on fire. Cook until tender over medium flame.

2. Twist in a meat grinder or mash with a fork to the consistency of porridge.

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

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

7. We form cutlets and roll on both sides in breadcrumbs.

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

Delicious carrot cutlets are ready

Bon appetit!

Carrot cutlets, classic recipe

Cutlets from vegetables in our country, and throughout Europe, will not surprise anyone. Such dishes appeared and appear on the tables not only of adherents of vegetarianism. Well, carrot cutlets in this list confidently occupy 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 into it, put butter, sugar, salt and put on a small fire. Simmer the carrot mass for about 15 minutes. During this time, the crushed root crop will become quite soft. Then add semolina to the saucepan and continue stewing for another 5 minutes.

The resulting semi-finished product is removed from the heat and allowed to cool. After that, you need to drive an egg into the mass. The result should be a homogeneous, thick mixture from which cutlets can be formed. If the mass turned out to be liquidish, then you can “thicken” it by adding a little flour.

Roll cutlets in breadcrumbs and fry in hot vegetable oil until golden brown. Serve with sour cream, and for children with yogurt.

Carrot cutlets "like in kindergarten"

Many people remember what delicious carrot cutlets the cooks cooked in kindergarten. Is it possible to cook the same at home? I guess, yes". After all, their peculiar taste depends only on the technology of preparation. Of course, the result obtained is unlikely to be one hundred percent analogous, 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;
breadcrumbs and vegetable oil- for frying.

Cut the peeled carrot into pieces and boil. In milk, cook a thick semolina. Both ingredients should be allowed 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. And you can cook for a couple.

Carrot cutlets with semolina

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

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

Grate carrots on the smallest 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 heated 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 diet dish. 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 - ml;
eggs - 1 pc.;
apples - 1 pc.;
dried apricots - 4-5 dried fruits;
butter - 100 g.

Soak the dried apricots in a little 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 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 milk into it and put the saucepan on a slow fire. The mixture should boil for about 15 minutes.

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 ready "dough" and you can begin to form cutlets. Bake them in a preheated oven at 180°C for about 20 minutes.

Steamed carrot cutlets

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

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

If there is no double boiler in the house, then this is not a tragedy. Steamed carrot cutlets can be cooked using a regular pot and colander. To do this, pour water into the dishes, 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 improvised double boiler, carrot cutlets will reach readiness 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 is again in the cooking technology.

Peel the carrots and grate on the smallest grater. Pour milk into a slow cooker and set to warm for 10 minutes in the “Steam cooking” mode.

As soon as it boils, put 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 cool. Rinse the multicooker immediately.

Once the mixture has cooled, beat the egg into it and form into patties. Fry cutlets in the "Frying" 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 use exclusively meat products. Well, the ingredients for such a vegetable dinner are all the same:

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 peeled carrots on a fine grater. Add finely chopped onion, crushed garlic and egg to it. Mix the mixture well, salt, pepper, pour in sour cream and mix again. Now it is necessary to gradually add flour to the mass - 1 tablespoon at a time, so that the mixture is thick enough, suitable for forming cutlets.

Crackers crush in a blender or with a regular rolling pin. In the resulting breading, roll the cutlets and fry in vegetable oil. Serve the finished dish is best with sour cream and finely chopped herbs.

carrot cutlets

Many people treat boiled or stewed carrots without much love. Unless in salads, in small quantities, it adds tenderness to the dish, but it goes into soups, overcooked with onions and other roots. But carrot cutlets are a different story. What happens to this root crop during the preparation of cutlets is not clear, but the taste of this dish is to the liking of even those representatives of the stronger sex who speak contemptuously about “grass and tops” and tolerate all kinds of vegetables only as a side dish or salad.

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

Carrot cutlets from boiled carrots

Thoroughly wash and boil a kilogram of carrots until cooked, then peel and grate on the smallest grater. This is important, because the smaller the grater, the less the characteristic taste of carrots will be felt, and the cutlets will turn out more tender.

Break 2 eggs into a bowl, add 0.5 tbsp. sugar and beat until completely dissolved. Beaten eggs, 2 tbsp add sour cream and a pinch of salt to the grated carrots and mix thoroughly. Then pour 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.

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

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

Carrot cutlets from stewed carrots

Wash, peel and grate 500 g of carrots on a fine grater. Transfer it to a saucepan, pour in a quarter cup 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 tablespoons into the pan. semolina and cook until the mass thickens. Cool the prepared carrot-semolina porridge a little, add 2 eggs beaten with a pinch of salt and mix well. Cut the mass in a warm form into cutlets, roll in flour (or breadcrumbs) and fry.

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

The most delicious recipes for diet carrot cutlets

Good day to all friends, readers and visitors of our blog about proper nutrition! Today I want to bring to your attention cutlets from carrots delicious recipe. Or rather, even a few different recipes, according to which you can cook healthy and unusual carrot cutlets.

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, carrots have an incredible useful properties, it must be eaten.

The fastest recipe for carrot cutlets

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

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

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

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

Diet cutlets from carrots and cabbage

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

For cooking you will need:

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

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

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

Carrot cutlets with chicken fillet and bell pepper

For cooking you will need:

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

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. Stew vegetables with a small amount olive oil until ready.
Mix chopped chicken breast with vegetables and flour, salt and pepper. Form small oval-shaped cutlets and put them to cook in a slow cooker for about half an hour.

It is also important that these cutlets are steamed, without 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 like to cook delicious low-calorie dishes can read about diet lasagna.

Carrot cutlets with cottage cheese and raisins

In the photo: gourmet carrot cutlets with raisins

Even keeping the most strict diet, I sometimes can not deny myself the pleasure of eating some sweet dessert. Moreover, there is a wonderful recipe for 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)
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 low-fat cottage cheese with a spoon or grind with a blender until smooth.
Boil the carrots until tender, and then grate with the smallest cloves.
Mix cottage cheese, boiled carrots, raisins, zest and add semolina. Make small, neat cutlets out of this mass, bread them in semolina, and bake in the oven for about a minute.

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

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

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

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

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

Did you know that the names of the five most useful fish start with the letter "s" and mackerel.

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Marshmallows do not contain egg white, so it is wrong to call them marshmallows.

Good day to you, dear readers! If you want to cook pancakes on m.

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Classic carrot cutlets with semolina, 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 cooking cutlets from boiled carrots with semolina.

How to cook carrot cutlets

Take 500 grams of beautiful orange root crops. Rinse thoroughly with a brush and peel with a vegetable peeler. Cut out all the wormholes and the green upper part, if any.

I will cook carrots for a couple 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 clean it in boiled form. If you are used to boiling carrots in water, then you can follow this tradition.

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

Attention! The countdown in my slow cooker starts after boiling water.

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

Now you need to chop the carrots. You can do this with a blender, but personally I prefer to grate the carrots with the smallest section.

In a separate bowl, combine the following products:

1 chicken egg;
1 tablespoon of semolina;
1 tablespoon flour;
1 tablespoon of sour cream;
0.5 teaspoon of 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 cutlets and roll them in flour. I love making triangular shaped carrot patties. A finished dish of this form can be arranged in the form of a whole carrot by attaching a sprig of parsley to the top.

We spread the cutlet billet in a pan with hot vegetable oil. Another plus 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, watering 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 cook healthy carrot cutlets for dinner.

Carrot cutlets with semolina

Ingredients:

Carrot - 700 gr.
Semolina - 60g.
Milk - 120 ml.
Egg - 1 pc.
Breadcrumbs
Vegetable oil
Sugar - 1 tbsp. l.
Salt - a pinch

Cooking:

The first step is to peel the carrots and cut them into small strips, you can use a coarse grater and grate. Transfer it to a saucepan
Pour hot milk and add a tablespoon of vegetable oil.
Salt to taste and add sugar, mix and simmer our carrots until cooked, stirring occasionally so that it does not burn
Pour semolina into the prepared carrots
Continue stirring and simmer over low heat for another 10 minutes.
After that, cool and add the egg to the cooled mass and mix everything thoroughly
We form cutlets and roll them in breadcrumbs.
Place cutlets in hot vegetable oil.
Fry on both sides and carrot cutlets are ready, bon appetit

Carrot cutlets in the oven

They are prepared very simply from the most affordable products.

For cooking we need:

Carrot - 450 gr.
Bulb onion - 170 gr.
Chicken egg -1 pc.
Hard cheese - 80 gr.
Semolina - 6 tbsp. l.
Sunflower oil - 3 tbsp. l.
Salt - to taste
Ground black pepper - to taste
Garlic - 2 cloves

Cooking:

Rinse and grate the carrots on a coarse grater.
Peel the onion and cut into random pieces
Add carrots, chopped onions, vegetable oil to the pan, fry over low heat until soft, you can cover with a lid, so the carrots and onions will cook faster
Cool the carrot mass and grind in a blender
Add chopped garlic, beat in an egg, salt, sprinkle with ground black pepper, add semolina and mix everything well
Add grated cheese, mix again and leave for 20-30 minutes so that the semolina swells
Cover the baking dish with parchment, take a molding ring with a diameter of 5-7 cm in the center, put a portion of minced carrot and tamp well. You can also form small patties with wet hands.
Bake for 20-30 minutes at 180 degrees

Delicious meatballs are ready. Bon appetit!

Cooking diet carrot cutlets with muesli

You can use muesli with pieces of dry fruit, but without nuts

We will need:

Carrot - 1 pc.
Chicken egg - 1 pc.
Muesli - 2 tablespoons
Ground cinnamon - half a teaspoon
Salt - to taste

Cooking:

Let's start by peeling the carrots and grating them.
Now add muesli to the carrots, break the egg, sprinkle with cinnamon and salt to taste, mix
Heat up a frying pan with oil and form meatballs
Fry on both sides until golden brown
Cutlets can be served with sour cream or vegetable salad seasoned with olive oil

These are the most simple recipes, which will take quite a bit of time to prepare, but I am sure you will enjoy this healthy dish at dinner. Get ready - bon appetit!

Classic carrot cutlets

To cook carrot cutlets classic recipe you will need the following ingredients.

Ingredients:

3 medium carrots;
150 gr. flour;
2 eggs;
30 ml. sunflower oil;
pepper and salt.

Recipe:

Peel the carrot and grate it with large cells.
Whisk the eggs and add them to the grated carrots.
Stir the resulting mixture, add flour, salt and pepper to your liking.
Leave the resulting mixture for 30 minutes. This is so that the carrots begin to let out juice and soften.
Next, prepare a frying pan with hot oil.
Form cutlets and roll them in flour, then put them in a pan and fry over low heat until golden brown. The cutlets are ready. Such carrot cutlets, the recipe of which is described, can be served with all types of sauce, which will make them seem even tastier.

Carrot cakes with orange juice

To prepare this type of meatballs, you will need

Ingredients:

3 carrots;
2 chicken eggs;
2 spoons of semolina;
breadcrumbs;
1 orange;
3 eggs.

Recipe:

Place the grated carrots in a saucepan and squeeze the juice from the orange and begin to simmer with the lid closed, when 20-25 minutes have passed, remove the carrots from the heat and let it cool.
When it cools down, beat in 3 eggs and pour semolina, mix thoroughly with a spoon.
We sculpt cutlets, roll in breading and fry them in vegetable oil.

Cutlets with boiled carrots

In order to make carrot cutlets from boiled carrots you will need:

Ingredients:

4 carrots;
3 spoons of sour cream;
sugar, half tbsp. spoons;
3 spoons of semolina;
salt;
2 tablespoons of flour;
2 eggs.

How to cook carrot cutlets, recipe:

It is necessary to boil the carrots until cooked, then peel it off and grate it with fine grooves.
Beat the eggs with the sugar and add the mixture to the carrots, then add the sour cream and salt to taste.
Mix all the ingredients thoroughly and add semolina and flour.
Leave such minced carrot for half an hour so that the semolina and flour swell and soak.
If, after the elapsed time, the prepared mixture is watery, then it is worth adding some more flour and semolina.
Form cutlets and roll them in flour, fry over low heat.

Steamed carrot cutlets

Steamed carrot cutlets are one of the wonderful dishes. They turn out to be very satisfying, tasty and, most importantly, healthy. Everyone probably already knows how healthy steamed food is.

Ingredients:

1 carrot;
4 quail eggs;
1 onion;
1 chicken breast;
150 g of cauliflower inflorescences;
pepper and salt.

Steaming Carrot Cutlets:

Peel and wash carrots and onions. We cut the carrots into circles, cut the onion into half rings and put everything in a container prepared in advance. We also cut the chicken breast into cubes. And add to the carrots and onions. The same goes for cauliflower. Then we grind all the ingredients with a blender or with a food processor. Those who do not have such equipment can use a conventional meat grinder.
After such minced meat is ready, we drive quail eggs into it, pepper, salt. Add various herbs or spices that you like. Mince is ready.
For owners of multicookers, steaming carrot cutlets is, of course, a joy, but here's how to make carrot cutlets for those who do not yet have such a home assistant in the kitchen.
We take a pan, pour a little more than half of the water into it and put it on fire. In the form of a bowl for steaming, you can use a sieve or a colander that will fit the size of the pan.
From the prepared minced meat we form cutlets round shape and put them in a steamer bowl. In a slow cooker, the cooking time will be 35 minutes, but if you cook without such household appliances, then the cooking time should be increased to 1 hour.

Carrot cutlets in a slow cooker

In a slow cooker, you can make any kind of cutlets, the main ingredient of which is carrots. Such steamed cutlets will be very healthy dish, because they will retain a maximum of useful substances, but fried and baked should not be discounted either. Not to mention the time saved.

Ingredients:

3 medium carrots;
3 large potatoes;
1 onion;
2 eggs;
green onion feathers;
200 g of hard cheese (to your taste);
pepper, salt;
parsley dill;
flour.

How to cook carrot cutlets using a slow cooker:

Carrots and potatoes are pre-boiled in their uniforms, cooled and peeled. After we twist the vegetables with a meat grinder and set them aside.
Finely chop the greens and put it to the carrots and potatoes, grind the cheese with a grater and pour it to the minced vegetable. We beat in the eggs, pepper, salt and add 3 tablespoons of flour and mix everything thoroughly. The consistency should be dense so that the cutlets keep their shape. We postpone such cooked minced meat for a while.
We cut the onion into cubes. Pour the oil into the multicooker bowl and pour the onion, put on the frying function and fry the onion until golden light.
After the onion is fried, we form round cutlets from the prepared mixture, which we previously set aside, and put them in a multi-bowl for onion frying.
Pour a glass of water, close the lid of the device and put the device on extinguishing for 30 minutes. Cutlets in the slow cooker are ready.

Cabbage-carrot cutlets

Perhaps, imagining such cutlets, at first glance, they will not seem appetizing, but those who have cooked them at least once will say with confidence that these cutlets are very tasty and juicy.

Ingredients:

3 carrots;
300 g cabbage;
2 eggs;
flour;
100 ml cream;
salt;
olive oil.

How to cook carrot cutlets with cabbage:

Three carrots on a regular grater, finely chop the cabbage and put everything in a frying pan or in a saucepan. Add 4 tablespoons of prepared olive oil, put on a low heat and close the pan.
We stew vegetables until they soften, stirring occasionally.
When the mass of carrots and cabbage is ready, set aside from the heat and let cool. Already to the cooled add cream and eggs, knead. We look at the density of the mixture and add flour so that the mass is not liquid. Add salt.
We make cutlets, rolling them in flour, and fry them in a pan, adding vegetable oil, until tender.

Carrot cutlets for children

Carrot cutlets are certainly a healthy and unusual dish, but every mother knows that it is problematic to feed a child with such goodies. Your attention is invited to a recipe for sweet carrot cutlets for children, having tried which not a single little one will remain indifferent.

Ingredients:

4 carrots;
3 apples;
50 ml of milk;
100 gr. decoys;
40 g butter, can be butter;
raisin;
2 eggs;
sugar;
cinnamon;
vanilla sugar.

Carrot cutlets recipe for children:

Apples need to peel off the skin and cut out the core, then finely chop and pour into a small saucepan. Raisins must be sorted out in advance, rinsed and placed in warm water for 20 minutes. When the raisins increase in volume send it to the apples.
We put a container with apples and raisins on low heat, add 3 tablespoons of water and the same amount of sugar. Although, how much sugar to add, you can decide for yourself. Add cinnamon, vanilla sugar and simmer until the apples soften.
Next, take a carrot, peel it and grind it on a fine grater. We put the grated carrots in another pan, add milk and butter to it and put it on a small fire, cook it for about 20 minutes. When the carrots are ready, without removing from the heat, add semolina porridge to it and stir continuously. We also add sugar, also at our discretion.
If you want your cutlets to turn out sweet, add more, if you don’t want the baby to get used to sweetness, then you shouldn’t be zealous with sugar. We also add vanilla sugar.
After all the prepared mixtures have cooled, add the eggs to the one that is carrot and mix. Next, we take out a baking sheet and spread the cake from the carrot mass on it, trying to make it rounded. In the center we put the filling of apples and raisins.
We wrap the carrot edges. You should get a stuffed patty. We put the baking sheet in a preheated oven, up to 170 degrees, for 30 minutes. Such children's carrot cutlets will appeal to all household members.

Carrot cutlets with pumpkin

Ingredients:

500 g pumpkin;
1 carrot;
2 eggs;
a bag of baking powder;
a glass of flour;
1 st. a spoonful of semolina;
oil, preferably sunflower;
3 art. spoons of sour cream;
3 spoons of honey.

Recipe:

The preparation of such cutlets is simple, and the taste of the produced culinary recipe is simply unforgettable.
So, we wash the carrots and pumpkin, peel off the crust from them. We rub the vegetables with a grater, put them in a saucepan, put on fire and add honey, sour cream, eggs, flour, baking powder and semolina in turn.
Mix everything after each ingredient.
After 15 minutes of stewing, remove the pan from the heat and let cool and brew. When the mixture is barely warm.
Heat the vegetable oil in a frying pan and spread the mixture with a spoon. We work with a spoon, because the prepared mixture will be like dough for pancakes.
Fry until golden brown appears on both sides.

Ingredients:

3 carrots;
2 eggs;
a teaspoon of oil, you can olive;
2st. spoons of muesli with candied fruits;
young spinach leaves;
2 tbsp. spoons of semolina

Recipe:

Carrots, as always, clean, three of its grater with the smallest cells. Separate the egg white from the yolk. We only need proteins.
Mix grated carrots and whipped proteins, add semolina and muesli to them. Mix all ingredients and add olive oil.
Finely chop the spinach leaves. And we send to our carrots. We leave the mixed ingredients for 40 minutes, and let them brew.
After we heat the pan, we form cutlets and fry them on one side and the other. Such a dish can be served with honey or condensed milk, but for those who follow the waist, such cutlets can be served with pomegranate juice.

From such a vegetable as carrots, you can cook anything. Here, for example, carrot cutlets with cottage cheese. They will be juicy, will delight you with their brightness, perfect for a children's table.

Ingredients:

3 carrots;
2 tbsp. spoons of semolina;
150 g of cottage cheese;
80 g butter;
a little less than half a glass of milk;
4 tbsp. spoons of sugar;
flour;
1 egg;
vegetable oil.

Carrot cutlets with cottage cheese recipe:

Three raw peeled carrots on a grater. In a frying pan, melt the butter and spread the grated carrots, put on the stove, on a small fire, close the lid and so on for 5 minutes.
Then pour in the milk, mix everything and close the lid again and continue stewing for about 10 minutes. After that, add sugar and add semolina, continuously stirring the composition. Carefully and constantly interfere should be in order to avoid the formation of lumps from the semolina. We continue to simmer for a few more minutes.
After the mixture has cooled, transfer it to another bowl, for example, into a bowl and add cottage cheese, previously grated through a sieve. Knead, beat in the egg and mix thoroughly again.
With a tablespoon, we take small pieces of the carrot mixture and sculpt the shape of a cutlet. Rolled in flour, put them in a heated pan. Fry as always until golden brown.

Carrot cutlets from boiled carrots

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

Carrot cutlets from stewed carrots

If cooked right vegetable cutlets, they will taste no worse than meat. Carrot cutlets very bright, orange color and their taste is sweet and delicate. If some kind of sauce, for example, sour cream, is served with this, they will be even tastier and more appetizing. If you are watching your figure or preparing cutlets for children, cook them in the oven or steam. Honestly, I like fried cutlets, with a crispy, golden crust. They have a pleasant aroma and a more pronounced taste. In general, carrots are an amazing vegetable, you can also make carrot cake or cookies from it, as well as vitamin carrot-apple juice. So be brave, look step by step cooking carrot cutlets with semolina with photo and cook to your health!

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Carrot cutlets / Recipe with step by step photos

Ingredients:

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Delicious carrot cutlets are ready

Bon appetit!

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Carrot cutlets with semolina

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Classic carrot cutlets

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Steamed carrot cutlets

Carrot cutlets in a slow cooker

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