Carrot cutlets - general principles and methods of cooking
Carrot cutlets can be used as a vegetable side dish or even a main course. Especially they like those who adhere to the dietary or vegetarian principles of nutrition. Also this healthy dish is widely used in baby food to diversify the kids menu, because carrot cutlets look very elegant on the table. In addition, carrots are an excellent source of fiber and carotene.
In a word, carrot cutlets are easy, wholesome and tasty, and cooking them is very simple, as you can see from our recipes.
Carrot Cutlets - Food Preparation
The main product in the preparation of carrot cutlets, carrots, we thoroughly wash and clean, and then grind it on a fine grater. This can be done with the help of a large grater, but then the finished burgers will have a more “shaggy” look, and they will be guessed by pieces of carrot.
In some recipes it is proposed to first boil the carrots, and then grind it with a meat grinder or blender.
The remaining components are prepared according to the recipe.
Carrot Cutlets - Best Recipes
Recipe 1: Carrot Cutlets
The simplest carrot cutlets both in terms of food content and preparation. There are few calories in them, there is a lot of benefit, so such burgers are an ideal dish for those who want to lose weight or are on a dietary basis.
Ingredients:
600 gr. carrots;
100 gr. wheat flour;
2 chicken eggs;
50 ml rast. oils;
to taste the salt.
Cooking Method:
1. Peeling the carrot, rub it on a coarse grater. Beat eggs slightly.
2. Having added eggs with flour and salt to the grated carrots, carefully mix the resulting mass and leave it to stand for about 15 minutes (then the carrots will give the juice and the mixture will become softer). 3. Pour the sunflower oil into a pre-heated pan and start cooking our burgers. To do this, we take a little prepared mixture, form it in the form of patties, roll in flour, spread on a frying pan and fry them on both sides until golden brown. Serve sour cream to ready carrot cutlets.
Recipe 2: Carrots with raisins and apples
If your baby does not like such a useful carrot, offer him these burgers - and be happy when he will eat them for both cheeks! Apple stuffing and raisins give them an extraordinary taste and aroma. However, adults too will enjoy this dessert.
Ingredients:
700 gr. carrots;
50 gr. semolina;
3 tbsp. spoons of sugar;
100 gr. milk;
3 apples;
egg;
30 gr. butter;
40 gr. raisins;
0.5 tsp. cinnamon;
a pinch of vanilla;
flour for crumbling;
rast. butter for frying meatballs.
Cooking Method:
1. After going through and having carefully washed the raisins, we boil it with boiling water and let it stand for about 20 minutes, then we pour out the water and dry it with a paper towel.
2. We clean the apples and cut them into medium-sized pieces, mix them with prepared raisins.
3. Stew apples and raisins to a small softness (if needed, you can pour one or two spoons of water). Add sugar to taste in the resulting mass.
4. Clean and rub carrots on a fine grater, then stew it in milk with butter until soft, about 10 minutes. Then, removing the saucepan from the heat, gradually add semolina to the carrot mass, pouring it in a thin layer and mixing the mass to prevent the formation of semolina. Then again return the saucepan to the fire, and simmer the mass for about 10 minutes.
5. Add sugar to taste, cool and mix our carrot mass with egg, vanilla, cinnamon, mix thoroughly.
6. Pour the flour on the cutting board, then, picking up the carrot dough with a wet spoon, put it into the flour, and spread it into a round cake. 7. In the middle of the resulting flatbread put a spoonful of apple filling and gently connect the edges.
8. Having formed the oblong cutlets in this way and roll them in flour, fry them in vegetable oil. Ready cutlets served with sour cream.
Recipe 3: Carrot Cheese Patties
These cutlets can be a decent main course for any meal. They have a beautiful view, great taste, and prepare very quickly.
Ingredients:
1 kg of carrots;
100 gr. semolina;
100 gr. crackers;
30 gr. drain oils;
500 grams of milk;
6 eggs;
150 gr. cheese;
1 tsp. Sahara;
to taste the salt.
Cooking Method:
1. Cut the carrot into thin slices or straws, pour it with hot milk, then add oil with sugar and salt to it, simmer under a closed lid.
2. After the carrots are ready, gently, with constant stirring, pour to it semolina with grated cheese and cook again on low heat with constant stirring for about 10 minutes.
3. After the mass is ready, cool it, add 6 egg yolks there and mix well, and then prepare the burgers from it, which we roll in breadcrumbs and fry on both sides until a light golden crust is obtained. Served burgers with sour cream or milk sauce.
Recipe 4: Carrot Cutlets with Mushroom Sauce
This dish is sure to please you with a combination of delicate carrot cutlets with mushroom sauce. It turns out very tasty, fragrant and original.
Ingredients:
6 pieces carrots;
300 gr. white stale bread;
egg;
100 gr. drain oils;
50 gr. milk or cream;
100 gr. breadcrumbs for breading;
to taste salt;
for sauce;
50 gr. dried mushrooms;
1 tbsp. l flour;
1 onion;
50 gr. drain oils;
to taste the salt.
Cooking Method:
1. Peeling and washing the carrots, pour it with hot water so that the vegetables are just covered with it, salt, cover with a lid and set on fire to cook until soft. After pouring the water, cool the carrots and scroll it in a meat grinder (can be crushed in a blender). 2. Having cleaned the bread from the crust, soak it in milk. Then, wring out, mix it with carrots, eggs, salt, add butter, mix everything well, again scroll through a meat grinder.
3. Having formed the cutlet mass from the obtained mass and roll it in breadcrumbs, fry it in a frying pan with sunflower oil. Putting ready burgers on the dish, serve them with mushroom sauce.
4. To prepare the sauce, thoroughly wash the mushrooms and soak them in 3 cups of water for 3 hours. After this time, boil them in the same water without adding salt. Then filter the resulting broth. Fry the flour with half the butter until golden brown, dilute it with hot strained broth, stir and cook on low heat for about 15 minutes. Finely chop the onion and fry in the remaining butter. Finely chop the mushrooms, add to the onions, mix everything and heat them together, then transfer them to the sauce, salt to taste and let boil.
Carrot Cutlets - useful tips from experienced chefs
When cooking carrot cutlets it is important to fry them correctly. So, it is necessary to spread cutlets on a well-heated frying pan, so that a crust can immediately grab onto them. To fry each side should be about 1 minute, then turn. After a crust is formed and the patties will acquire a reliable shape, you can cover the pan with a lid, in which case the patties will be softer. If you want to get carrot cutlets with a crust, then you should fry them in an open pan.
