Carrot cutlets like in kindergarten recipe with photos step by step. Carrot cutlets for children recipe Carrot cutlets for a 2 year old child

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.

Carrots in cutlets retain their properties.

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.

Ingredients:

• 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.

Preparation:

1. Wash the carrots, garlic and onions thoroughly and peel them.
2. 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.
3. Season the minced vegetables with salt and pepper to taste.
4. Shape into cutlets. It is convenient to make a neat, uniform shape using a large spoon.
5. Roll each cutlet in breadcrumbs.
6. Place the cutlets in a well-heated frying pan greased with vegetable oil.
7. 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.
8. 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.

Ingredients:

• 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.

Preparation:

1. Wash and peel the carrots. Most of the beneficial microelements are hidden under the skin, so cut the skin as thin as possible.
2. Grind the carrots using a blender, grater or meat grinder.
3. 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.
4. Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mixture softens evenly.
5. 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.
6. Transfer the thickened mixture to a dry container and let cool.
7. 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.
8. Using a spoon, shape the cutlets and roll in breadcrumbs.
9. 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.
10. Place the fried cutlets on a paper towel and wait until the paper absorbs excess oil.
11. 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.

If you don't like cutlets, perhaps you just don't know how to cook them. Or you haven’t yet found your special cutlets that would make your heart beat faster. But even if you really don’t like cutlets, this is not a reason to completely abandon them when creating a family menu, because cutlets can rightfully be considered children’s food.

First, they are easier to chew than whole pieces of meat. Secondly, they can be prepared in different ways, including steamed - for the youngest members of the family. Thirdly, there are a huge variety of cutlet recipes, and many children love variety in food (especially when they get older), and it is easier to feed them something new and curious than something familiar and boring. Fourthly, cutlets can be beautifully, impressively, and interestingly decorated when serving.

Let's look at the main advantages of homemade cutlets over store-bought ones:

• to prepare them, you use only those ingredients that you consider beneficial to the health of your family members. There is no risk that you will voluntarily add pepper (in excess), MSG, or take meat of low quality and with expiring dates;
• stores sell mainly standard cutlets that are the most popular among customers; We sometimes want to pamper ourselves with something “special”, original - you just need to find a suitable recipe and cook the cutlets yourself;
• homemade cutlets can be made in any shape, which also sometimes helps to feed the child;
• the child can help his mother while preparing the cutlets, which means he is more likely to later participate in eating them.

Many people think (I was one of them) that preparing delicious cutlets at home is difficult and time-consuming. This is wrong. Recipes, of course, are different. Some require some skill. But if you are new to making cutlets, start simple and you won’t be disappointed.

What rules must be followed to make the cutlets a success?

1. The meat must be fresh, without streaks or films.
2. Onions and bread in cutlets should make up no more than 20-30% of the mass.
3. Nutritionists do not recommend frying cutlets for children - you just need to lightly fry the meat and then simmer the cutlets over low heat.

There are many interesting ways to serve cutlets. Perhaps, using your imagination, you will invent as many more. Let's list a few:

• the cutlet can be turned into a mischievous little man by adding eyes from boiled eggs and olives, hair from a bunch of greens, a tummy from mashed potatoes, a mouth from carrots, arms and legs from sliced ​​cucumbers;
• you can make a fashionista girl out of a cutlet, adding eyes-mouth (see above), hair from spiral pasta, a sundress from a lettuce leaf, decorated with bell pepper cut into strips;
• by sticking matches into the cutlets and adding eyes-nose made of round black pepper (of course, this beauty will need to be removed before use), you can turn the cutlet into a hedgehog;
• two small cutlets can easily become the wheels of a machine if you add a body of mashed potatoes and vegetables;
• turn the cutlet into a fish by placing “scales” of canned corn on it and adding fins and a tail of bell pepper.

What to do if the child still does not want to eat meat, even in the form of cars, fish and men? Do not despair! Meat can be "hidden" in many recipes such as meatloaf, mince pies, stuffed vegetables, meat puddings, etc. And the cutlets don’t have to be made with meat.

Below are three recipes for different cutlets.

Chicken cutlets on skewers

Ingredients:

• 600 g minced chicken
• 100 ml milk
• 100 g butter
• 2 eggs
• 2-3 tablespoons semolina
• 1/2 bell pepper
• salt - to taste
• 3 tablespoons breadcrumbs
• 2 tablespoons vegetable oil
• wooden skewers for decoration

Preparation:

1. Melt the butter.
2. Mix minced chicken with milk, semolina, salt, one egg and butter; knead well.
3. Peel the pepper and cut into small cubes. Mix it with minced meat.
4. Form small cutlets from the resulting mass. Dip each in lightly beaten egg and roll in breadcrumbs.
5. Heat vegetable oil in a frying pan and then fry the cutlets on both sides until golden brown.
6. Before serving, insert a wooden skewer into each cutlet.

Notes:

• There were no wooden skewers, so I stuck plastic ones in - it turned out even more beautiful;
• I did without breadcrumbs;
• There were enough cutlets for 3 adults and one child. By the way, about a child - it’s quite difficult to persuade him to eat cutlets (he doesn’t like cutlets, doesn’t like to chew and generally likes to be naughty before eating). But when I saw these kids on skewers, I killed a few of them with a bang!

Fish cutlets with cheese

Ingredients:

• 3 slices stale bread
• 700 g minced fish
• 1 egg
• 4 tablespoons greens
• 2 tablespoons lemon juice
• 100 g grated cheese
• salt pepper

Preparation:

1. Soak the bread pieces in 3 tablespoons of water.
2. Mix the minced meat with bread crumb, egg, herbs, lemon juice and cheese. Season with salt and pepper.
3. Form into cutlets and coat them in breading.
4. Fry the cutlets on both sides over medium heat, 5 minutes on each side.

Juicy on the inside and crispy on the outside, carrot cutlets cannot leave even those who don’t particularly like carrots indifferent. This dish is incredibly tasty and satisfying. It is ideal for an afternoon snack in combination with sour cream. The specified quantity of products yields 8-9 medium-sized cutlets.

For cooking, you need to use sweet carrots so that they do not spoil the taste of the dish. If the vegetable is tasteless, it will be difficult to make the cutlets perfect. However, with the help of sugar this is possible. For convenience, I take large fruits. They are easier to clean and grate.

Ingredients

• Carrots – 800 g;
• Sugar – 1 tbsp;
• Vanilla sugar – 1 tsp;
• Salt - to taste;
• Water – 50 ml;
• Semolina – 2 tbsp;
• Flour – 2 tbsp;
• Egg – 1 pc.;
• Butter – 30 g;
• Breading (crumbs, flour, etc.) – 4-5 tbsp;

How to cook classic carrot cutlets

Grate the carrots on a medium or coarse grater. Place in a saucepan. Add a tablespoon of sugar. If the carrots are unsweetened, then add more sugar (to taste). Include a pinch of salt, vanilla sugar and butter. Pour about 50 ml of water.

Cover with a lid and simmer over low heat until soft and moisture has evaporated.

Cool the finished carrots.

Mix carrots and egg in a bowl.

Add semolina. Mix thoroughly.

If desired, you can add a little ground cinnamon to the cutlet mixture. It goes great with carrots.

Then add flour and mix everything too.

In a separate plate prepare the breading. For it you can use crackers, corn or oatmeal, as well as a mixture of crackers and flour. I used a mixture of breadcrumbs and previously crushed oatmeal.

Using a tablespoon, scoop up the carrot mixture. We form a cutlet with wet hands, tossing it several times from one hand to the other. Then we bread it.

Heat a frying pan with oil. Place the prepared carrot cutlets. Fry on one side until a beautiful golden brown crust forms on the bottom.

Be sure to cook the cutlets over medium or below medium heat so that they are cooked both outside and inside. If the fire is strong, the surface of the product will be over-cooked, but the inside will remain raw.

Carefully turn the cutlets over to the other side. Fry in the same way to get a nice crust.

Carrot cutlets are best served with sour cream, hot or cold. In any case, delicious.

The inside of the cutlets turned out very tender and juicy. They are quite sweet due to the fact that the carrots themselves are tasty. A tablespoon of sugar is more than enough in this case.

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Delicious carrot cutlets with cottage cheese

Carrot cutlets with cottage cheese are especially tender. They are perfect for feeding children, as they are very healthy, filling, bright and, at the same time, easy enough to digest. Cottage cheese can be added to the cutlet mass in its original form or rubbed through a sieve. Then the cutlets will turn out more airy and uniform.

Ingredients:

• Fresh carrots – 300 g;
• Cottage cheese (any fat content) – 150 g;
• Chicken egg – 1 pc.;
• Semolina – 2 tbsp;
• Sugar – 3 tbsp. (or to taste);
• Milk – 50 ml;
• Butter – 70 g;
• Flour – 3 tbsp. (for breading);
• Vegetable oil - for frying.

Preparation:

1. First of all, let's prepare the main ingredient - carrots. It must be cleaned, washed thoroughly and grated.
2. Melt the butter in a deep frying pan and place the grated carrots in it. Simmer it for a few minutes, then pour in the milk and simmer everything together under the lid for another 6-7 minutes.
3. Now add sugar. You can vary its amount to taste depending on the sweetness of the carrots. If you are preparing a very sweet juicy vegetable, then you can add less sugar than indicated in the recipe. And vice versa - for old tasteless carrots you will need more sugar.
4. When the carrots become soft, add semolina to it and immediately mix the mass thoroughly so that semolina lumps do not form in it. Leave the mixture on low heat for another couple of minutes. During this time, the cereal will swell properly, making the future cutlet mass quite viscous.
5. While the carrot mixture is simmering, beat one egg and grind the cottage cheese in any convenient way - using a blender, masher or sieve. You can leave the curd grains whole, but then the future cutlets will not be uniform.
6. Place the carrot-semolina mixture in a bowl and add the beaten egg to it. Mix.
7. We do the same with cottage cheese. Along with it, you can add herbs and spices to the mass.
8. From the resulting cutlet mass we form small cutlets, bread them in flour and fry over medium heat on both sides.
9. Serve ready-made carrot cutlets with sour cream, fruit confiture or any other sauce.

Cutlets with raisins and carrots

Making lean carrot cutlets with raisins couldn’t be easier. This dish is suitable for a vegetarian table, as it does not contain eggs or other ingredients of animal origin. People watching their figure will also love this light, low-calorie dish. And for those who do not have dietary restrictions, it is even more worthwhile to prepare such a dish. It is perfect for breakfast, a healthy snack or a side dish for a main dish.

Ingredients:

• Carrot - ? kg;
• Semolina – 3 tbsp;
• Raisins - to taste;
• Breadcrumbs – 4-5 tbsp;
• Salt, sugar - to taste;
• Vegetable oil - for frying.

Preparation:

1. Peel the carrots and grate them. Place it in a deep frying pan with a couple of tablespoons of vegetable oil and fry over medium heat for about 10 minutes, stirring constantly.
2. Lightly salt the contents of the pan, add sugar and raisins, stir. Pour in a glass of water and bring it to a boil. Then you need to reduce the heat, cover the pan with a lid and leave the vegetable mass to simmer for 15-20 minutes. Stir the mixture periodically.
3. When the carrots become very soft, add semolina to it and mix thoroughly. Simmer covered for another 15 minutes. During this time, the semolina should boil well. Turn off the heat and leave the mixture to cool.
4. Make cutlets from the cooled carrot mass, bread them in breadcrumbs and fry in vegetable oil on both sides until golden brown. To get a more dietary dish, you can steam it.
5. Serve the finished dish with or without any suitable sauce.

With oatmeal in the oven

Carrot cutlets with oatmeal, prepared according to the following recipe, are a lean dish. But if you are not fasting, you can safely add one chicken egg to the cutlet mixture. This way the dish will turn out tastier and much more satisfying. Regarding the cooking method, deviations from the recipe are also possible here. We will bake light diet cutlets in the oven, but you can fry them in a frying pan with the addition of a small amount of oil (vegetable or butter).

Ingredients:

• Oatmeal – 1 tbsp;
• Carrots – 3 pcs. (medium size);
• Salt and pepper or sugar - to taste;
• Breadcrumbs – 3-4 tbsp;
• Vegetable oil - for greasing the baking sheet.

Preparation:

1. Pour the oatmeal into a deep bowl (bowl or plate) and pour boiling water over it in a ratio of approximately 1:1.5.
2. While the flakes are steaming, let's take care of the carrots. It must be cleaned, washed and finely chopped. To do this, we use a blender, food processor or an ordinary grater.
3. Cool the swollen oatmeal a little. If there is excess water left, drain it. Combine the flakes with chopped carrots and season this mixture to taste. If you want a sweet dish, then add sugar, and for salty cutlets we use salt, pepper and your favorite spices.
4. Heat the oven to 200 degrees. Cover a baking sheet with parchment and grease it thickly with vegetable oil.
5. We make cutlets from the oatmeal-carrot mixture, bread them in breadcrumbs and place them on parchment. Send to bake for 10-12 minutes until the products are covered with a golden brown crust. If you decide to cook the dish in a frying pan, then fry the cutlets in oil on both sides.
6. Serve the dish with any sweet or non-sweet sauce, depending on what kind of cutlets you have - sweet or not.

Vegetable cutlets with cabbage and carrots

Cabbage and carrot cutlets are one of the most delicious and best recipes. They turn out incredibly juicy, thanks to the increased content of juicy vegetables. This dish will be a wonderful hearty breakfast if served with sour cream. It can also be the basis for various snacks or served as a side dish for meat dishes. And, of course, this is an excellent option for a tasty, satisfying, healthy and inexpensive snack. And preparing such a versatile dish is not at all difficult.

Ingredients:

• Carrots – 1 pc.;
• Cabbage - ? small head of cabbage;
• Egg – 1 pc.;
• Flour – 3 tbsp;
• Semolina – 2 tbsp;
• Breadcrumbs – 4 tbsp;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Preparation:

1. Heat a little vegetable oil in a saucepan or deep frying pan. While it is heating, finely chop the cabbage and transfer it to the pan. Salt and pepper to taste. Leave to simmer over low heat for about 10 minutes (the cabbage should become soft, but not completely).
2. Peel the carrots, rinse and grate them. Add to cabbage and stir. Leave to simmer for another 5-6 minutes.
3. Turn off the stove under the pan and pour semolina and flour into the hot vegetable mixture. Mix very thoroughly and leave covered for 5 minutes. Then cool the vegetables slightly. Beat in one egg and mix thoroughly.
4. From the resulting semolina-vegetable mixture we form cutlets, bread them in breadcrumbs (you don’t need to bread them) and fry them in a small amount of oil for several minutes on both sides.
5. The finished cutlets will be crispy on the outside and very juicy on the inside. Serve them with sour cream or mayonnaise.

• To prepare cutlets, you can use carrot pulp left over from making juice.
• If you want especially soft cutlets, after frying, leave them briefly on low heat under the lid. Four to five minutes will be enough - during this time the products will steam well and become more tender.

• To get a dietary carrot dish, steam the formed cutlets.
• To make cutlets from previously prepared carrots, simply puree them, squeeze out excess liquid and cook according to any recipe.

• Basically, classic recipes involve the use of semolina. If you don’t like it or you simply don’t have it on hand, you can safely replace the cereal with flour. Oatmeal, wheat or a mixture of both will do. You can also use crushed crackers or oatmeal.

• Chopped greens will look very impressive in salted carrot cutlets. Add it to the cutlet mixture while kneading.
• Grated pumpkin or potatoes will also be combined with carrots in cutlets.

• You can also choose original fillings for sweet cutlets. Sesame seeds, chopped nuts, chopped dried apricots or coconut flakes - it all depends on your imagination.

For those who want to lose weight or have eliminated meat products from their diet, this is an indispensable recipe! Make carrot cutlets - very tasty!

Vegetable dishes are low in calories, easy to digest and have maximum benefits. They are rich in vitamins and are suitable for everyone without exception. The best time to prepare vegetables is autumn, when markets display all the richness of nature in the brightest colors. Please your loved ones with a new dish and prepare carrot cutlets.

Carrot cutlets will delight those who adhere to the principles of a healthy diet and try to be in excellent physical shape. The cutlets guarantee excellent taste. They will be especially useful in combination with canned green peas and buckwheat porridge. The dish is suitable for children and the elderly, being the key to excellent health and good mood.

The whole process will take no more than two hours. The carrot cutlet recipe contains the following ingredients:

• carrots – 3-4 pcs. ;
• premium flour – 50 gr. ;
• chicken egg – 1 pc. ;
• salt – 5 gr. ;
• vegetable oil – 10 ml.

Boil carrots in water until tender. When choosing, it is advisable to focus on the “Punisher” variety. This variety of carrots has a particularly sweet taste.

Rub the semi-finished product in any convenient way.

Mix thoroughly with the egg, add salt, and form into cutlets. This is best done with wet hands.

Pour oil into the frying pan. Let it warm up and start frying. Fry on both sides until golden brown.

A few minutes are enough and a tasty, healthy vegetable dish will be on the dinner table.

Serve the cutlets with sour cream or low-fat yogurt, which can be easily prepared at home.

Recipe 2: carrot cutlets in the oven

From ordinary carrots you can make very tasty diet cutlets that will certainly please all family members. My four-year-old child eats these dietary carrot cutlets in the oven with great pleasure, and my husband never refuses a couple of cutlets. The most important thing in this recipe with photo is to choose juicy and sweet carrots, because the final taste of the cutlets depends on it. Be sure to add Adyghe cheese to the carrot cutlets; if you wish, you can add any other pickled cheese. For these cutlets we will use oatmeal - the oatmeal must first be ground in a coffee grinder. You can serve dietary carrot cutlets with vegetables and herbs; you can also add a light yogurt-based sauce.

• carrots – 3 pcs.,
• onion – 1 pc.,
• oat flour – 2 tbsp.,
• garlic – 1 clove,
• Adyghe cheese – 70 gr.,
• salt, pepper - to taste.

Prepare all the products according to the list, select medium-sized carrots, peel the carrots, wash and dry. Grate the carrots on the finest grater, you can also chop the carrots in a blender bowl.

Peel the onion, rinse and dry. Cut the onion into half rings or cubes. Add onions to carrots.

Place the vegetables in a frying pan, pour in a little clean water and simmer the vegetables for 7-10 minutes. Also, you can pre-bake the carrots in the oven, or simply boil the carrots until tender.

Place the sautéed vegetables into a blender bowl and chop.

Place the chopped carrots and onions in a bowl. Add a couple of tablespoons of oatmeal to the carrots.

Grate the Adyghe cheese on a fine grater and add to the carrots.

Select one large or several small cloves of garlic, peel and grate on a fine grater. Add garlic to remaining ingredients. Throw in a pinch of salt and a pinch of ground black pepper. Mix all ingredients thoroughly. Preheat the oven to 180 degrees.

Use any round mold to form cutlets; you can also form them by hand. Place the cutlets on a silicone mat or baking sheet. Bake the cutlets for about 15-17 minutes. After serving the cutlet, it turns out very tasty, be sure to try it!

Recipe 3: dietary carrot cutlets

If you decide to lose weight, but don’t know what to cook, I suggest you try carrot cutlets. The recipe is simple, they are cooked in the oven and, as a result, you get delicious, dietary vegetable cutlets.

Eating carrot cutlets will help normalize the digestion process and cleanse the body of toxic waste. The food is easily digestible and gives a good feeling of fullness.

• carrots – 3 pcs.,
• chicken egg – 1 pc.,
• milk 1.5% - 100 ml.,
• semolina – 2 tbsp.,
• butter 62% – 1 tsp,
• sunflower oil – 3 tbsp.,
• breadcrumbs - 3 tbsp.,
• table salt.

First of all, heat the milk a little, then add butter and salt.

Peel the carrots and grate them using a fine grater. Place in a container with cow's milk. Place on the stove to simmer over low heat for 10 minutes, stirring constantly. Then we begin to add semolina in small quantities, mix and cook again for 5 minutes.

Tip: As soon as the mass becomes thick, it means it is ready.

Tip: The taste of the cutlets largely depends on the carrots. It should be strong, without any irregularities. Choose medium-sized vegetables because they contain less toxic substances. The rich orange color of carrots indicates the juiciness of the root vegetable.

Tip: Do not grate the carrots in advance so that they do not lose their juiciness.

Tip: Leave the grated carrots for a couple of minutes to release the juices.

After this, add a chicken egg to the mixture.

Wait until the mixture cools completely, then form the cutlets. Pour a small amount of breadcrumbs into a plate and roll each piece evenly.

Tip: For better sculpting of cutlets, do not forget to wet your hands in water.

Tip: Various cereals, zucchini, beets, potatoes, and onions are suitable as fillings. They prepare according to the example immediately.

Take a glass oval mold and grease it with sunflower oil. Place the cutlets there and bake in a preheated oven for 30 minutes at a temperature level of 180 degrees.

Tip: The semi-finished product should have a golden brown color.

Place the finished carrot cutlets on a plate and garnish with fresh herbs. For extra sauce, use low-calorie sour cream or plain yogurt.

Recipe 4: baby carrot cutlets (step by step)

Today we will prepare carrot cutlets like in kindergarten, the recipe with photos will help you repeat everything exactly, step by step, so you don’t lose sight of any moment. Such carrot cutlets are often served to my child in kindergarten, the whole group devolves them on both cheeks, therefore, at home I have also already gotten used to preparing them, the baby is happy, and my husband eats them with great pleasure. You need to make cutlets from the most delicious carrots, now I already have young carrots, they are sweetish and very tender - they are just perfect for cutlets!

These carrot cutlets must be served with sour cream or sweet sauce. In the future, knowing your child’s preference, the recipe can be modified, for example, add raisins to the carrots, or add a little vanilla sugar.

• carrots – 2 pcs.;
• chicken eggs – 1 pc.;
• sugar – 1 tbsp;
• wheat flour – 2-3 tbsp;
• vegetable oil - for frying;
• sour cream – 1 tbsp;
• salt - a pinch.

Prepare all the necessary ingredients, wash and dry the carrots, then boil the carrots until tender or steam them.

When the carrots are boiled and cool a little, you need to grate them on the finest grater and place the carrot shavings into a deep bowl. I once tried to cook carrots a little differently, try it, the result is very tasty - peel raw carrots, grate and boil in a small amount of milk so that the milk completely evaporates, then add a little flour or semolina, sugar and egg - cook cutlets as in our version - shape and fry.

So, we work with boiled and grated carrots next - add sour cream and add one large chicken egg.

Add sugar and flour or semolina into a container and literally add a pinch of table salt to balance the taste.

Mix everything well and form small cutlets.

Fry carrot cutlets in vegetable oil on both sides, do not fry the crust too much, as we are cooking for children. Remove excess oil with paper towels.

Bon appetit!

Recipe 5: how to cook carrot cutlets

• Carrots – 1 kilogram
• Semolina – 100 grams
• Milk – 150 milliliters
• Eggs – 3 pieces
• Sugar – 1 teaspoon
• Butter – 1 tablespoon
• Breadcrumbs
• Vegetable oil for frying
• Salt – 1.5 teaspoons

Peel, wash and cut 1 kilogram of carrots into circles, slices or strips. Place the prepared carrots in a saucepan and pour in 150 milliliters of hot milk.

Cover with a lid, bring to a boil, add 1.5 teaspoons of salt, 1 teaspoon of sugar and 1 tablespoon of butter. Simmer over low heat, covered, for about 40 minutes, stirring occasionally.

Add 100 grams of semolina to the cooked carrots and, stirring all the time, continue cooking over low heat for 8 minutes.

Separate the whites from the yolks of 3 eggs, add the yolks to the hot cutlet mince, mix and cool.

From the cooled cutlet mass we form cutlets, moisten with egg white, roll in breadcrumbs and fry in vegetable oil on both sides until crispy, golden brown.

Serve the finished carrot cutlets to the table with sour cream.

Recipe 6, step by step: lean carrot cutlets

The famous authors of the no less famous “12 Chairs” would probably be surprised when they found out how popular and loved vegetarian lean carrot cutlets would be! This tasty dietary dish is useful not only for children, but also for those who lead a healthy lifestyle. Carrot cutlets are not only appetizing, but also beautiful. They are prepared quickly and easily. There are no eggs in the Lenten dish, but when Lent ends, add an egg to the carrot mince and the cutlets will become much tastier.

• Medium sized carrots 5–7 pieces
• Semolina 100 grams
• Sugar 1 tablespoon
• Salt 1 teaspoon
• Ground black pepper 0.5 teaspoon

Wash the raw carrots thoroughly with a kitchen brush under warm running water. Then we transfer our ingredient into a pan with cold water so that the liquid completely covers our root vegetable. Place this container on high heat, after covering it with a lid. When the water in the pan boils, reduce the heat to medium and cook the vegetable for 25-30 minutes. We check the readiness of the vegetable with a fork by piercing the root vegetable with it. If the carrots are soft, they are ready. Turn off the heat and place the pan with the prepared vegetable ingredient under cold water. When the root vegetables have cooled, take them out of the container and use a kitchen knife to remove the skin.

Then, using a fine grater, grate our root vegetable onto vegetable shavings and transfer to a free bowl.

In the same container, add sugar, salt and ground black pepper to the chopped carrots, as well as half the amount of semolina. Using a tablespoon, thoroughly mix all the ingredients together until smooth. Using the same cutlery, put some carrot mince on the palm of your right hand and manually form small cutlets from it. Then we transfer them to a plate with the remaining semolina and roll them well in this ingredient.

Pour vegetable oil into the frying pan and place the container on medium heat. When the oil is hot enough, transfer several cutlets into this container at a short distance from each other and fry them on one side for 2-3 minutes until a golden crust forms. Then, using a kitchen wooden spatula, carefully turn our dish over to the other side and after a golden brown crust has formed, reduce the heat. Cover the container with a lid and fry the carrot cutlets over low heat. 10 minutes. At the end of this time, turn off the burner, use an oven mitt to open the lid of the frying pan and remove the lean carrot cutlets from the container using a wooden spatula. Transfer them to a deep bowl.

After the tender and aromatic carrot cutlets have cooled a little, transfer them to a wide dish and serve. Our Lenten dish is amazingly tasty both warm and cold, with honey or jam, or with homemade yogurt or sour cream, unless, of course, you are fasting. You can serve our cutlets for breakfast or dinner as an independent dish along with vegetables or salad. Enjoy your meal!

Recipe 7: carrot cutlets with semolina (with photo)

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. You can’t count how many healthy desserts and puree soups for kids you can create from this vegetable. They also make delicious carrot cutlets from it. We suggest you try a step-by-step recipe with a photo of such a dish.

Minced meat is prepared from chopped carrots with the addition of semolina. But this will not significantly affect the calorie content of the dish. If you wish, you can not fry the carrot cutlets, but simmer them. An interesting taste is obtained if cooked in a double boiler.

The cake left after squeezing out the juice is also suitable for making carrot cutlets. But it can only be used if the juicer produces it not too dry.

Based on this recipe, you can make carrot cutlets with some filling. For example, put garlic, hard cheese, and herbs inside. It will be delicious with prunes and nuts.

Such carrot cutlets are often prepared by those who fast. But in this case, no eggs are laid. To help the cutlets hold together better, you can add a little flour.

• Large carrots - 3 pcs.
• Chicken egg - 1 piece
• Semolina - 2 tbsp.
• Milk – 50 ml
• Breadcrumbs - 3-4 tbsp.
• Salt and spices - to taste
• Vegetable oil - 50 ml

The main product you will need to make cutlets is carrots. It should be cleaned first.

In the meantime, you can start preparing the carrot mince. Grate the vegetable on the finest grater. Add salt, squeeze lightly, and drain the liquid.

Now you should mix the carrot mixture with the egg. If you like the cutlets spicy, add ground black pepper or some spices intended for cooking meat. It will be delicious with ground coriander.

It's time to add semolina to the carrot mince (if it has already swollen). Mix.

Form balls from the prepared minced vegetables. Dip each in a breadcrumb coating.

Bring vegetable oil to a boil in a frying pan. Place carrot cutlets and fry them until beautifully browned and crispy.

All recipes are carefully selected by the culinary club of the website website

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:

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”