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

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

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

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

Classic cooking recipe

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

Ingredients:

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

Cooking method:

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

Carrot cutlets with semolina

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

Ingredients:

• 5-6 carrots;
• 3 eggs;
• 500 ml of milk;
• 100 g semolina;
• 1 tsp granulated sugar;
• salt, vegetable oil, bread crumbs.

Cooking method:

1. Peel the vegetable and grind it in a blender.
2. Add salt, granulated sugar, butter, warm milk, mix everything, put on the stove and simmer over low heat for 30 minutes.
3. Without removing from the stove, add semolina and simmer for another 10 minutes.
4. As soon as the carrots with semolina have cooled, we drive in the eggs, mix and make cutlets.
5. Fry in vegetable oil, after dipping them first in protein, and then in bread crumbs.

With the addition of cheese

Ingredients:

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

Cooking method:

1. We clean the vegetable, grind it on a coarse grater. Add to it an egg and cheese, which we also grind on a grater, mix.
2. Add spices, flour and again alter everything until smooth.
3. Preheat a frying pan with vegetable oil and lay out the cutlets. Fry them on both sides until a beautiful golden brown crust.

Carrot and apple cutlets

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

Ingredients:

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

Cooking method:

1. Remove the peel from the carrots and apples and rub them on a coarse grater.
2. Pour milk into the grated carrot with apple, add softened butter, sugar and salt. Put on fire and simmer over low heat until the apple and carrots are soft.
3. To enhance the taste, you can add a little raisins, which must first be soaked in boiled water, as well as a pinch of vanillin.
4. Add semolina to the stewed fruit and vegetable mixture, mix everything and simmer for another 5 minutes.
5. The minced meat is almost ready, it remains to drive in the yolks, mix and form balls.
6. Cutlets can be fried in a pan, or you can use the dietary steaming method (in a multicooker or double boiler).

Cooking in the oven

Oven-baked carrot cutlets are ideal for those who follow proper nutrition, because this method will preserve all the nutrients. There is no oil, frying or harmful ingredients here.

To prepare a vegetable dish in the oven, you can use the lean version of cooking carrot patties. But we will consider a more interesting way of preparing a treat with the addition of dried apricots, prunes and apples. Children will surely like this dish.

Ingredients:

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

Cooking method:

1. The first step is to soak the dried fruit in warm water for about an hour to soften it.
2. Peel the carrots and apples, grate them, add finely chopped dried fruits to them. Pour in a glass of milk and set to stew for 20-25 minutes.
3. Once all the ingredients are soft, carefully add semolina, butter and simmer for a few more minutes.
4. When the mixture cools down, drive in the eggs, mix everything thoroughly. We take a baking sheet, cover it with foil (you can take a silicone mold). We form balls from minced meat and put them on a baking sheet. We bake in the oven for 30 minutes at 180 degrees.

Ingredients:

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

Cooking method:

1. Grind a teaspoon of caraway seeds in a mortar, grind the cheese on a fine grater, and carrots on a coarse grater. We drive in an egg, pour in a little cream and knead everything well until smooth.
2. Form nuggets from minced meat, sprinkle with breading and fry them in olive oil until golden brown.

Not everyone loves carrot patties, although they are a great dish for those who have and are on certain diets. Most people cook just cutlets, since not all the condition of the teeth allows it to be chewed raw. And scientists have proven that this product is better absorbed in steamed form.

Carrots are a very healthy vegetable

Before moving on to the main recipes for carrot cutlets, which housewives use most of all, it is necessary to clarify about the beneficial properties of the carrot itself. The useful properties of carrots include:

Due to its beneficial properties, carrots are advised to be given to young children, as well as to people with digestive problems.

There are many recipes for making carrot patties. The advantage is given to cutlets, since they can be used both as a side dish and as an independent dish. Plus, they taste pretty good.

Carrot patties and digestion

Carrot cutlets - a dietary dish

1. Eating carrot cutlets is possible, since it contains a large amount of fiber, which plays an important role in the work of the entire tract
2. Due to the fact that carrots contain a huge amount of vitamins and minerals, it supplies the entire body with nutrients
3. Helps cleanse the intestines of toxins and toxins that adversely affect the condition of the gastrointestinal tract
4. If there is any inflammatory process in the stomach caused by damage to the mucous membrane, then thanks to beneficial substances, it can have an anti-inflammatory and antiseptic effect, thereby preventing the further development of the problem
5. Periodic eating of carrot cutlets can improve the regenerative properties of the body. This is especially important for the fragile mucous membrane, which, under the influence of negative factors, can quickly cease to perform its intended functions.

Carrot cutlets, cooked according to all the rules in compliance with all the requirements, are absorbed very quickly, and the feeling of satiety does not go away for a long time.

Secrets of making delicious carrot cutlets

The taste of carrot cutlets primarily depends on the carrot itself. To make them juicy, a little sweet, but tasty, you need to be able to choose the vegetable itself. There are some tips for choosing juicy and sweet carrots for cutlets:

• It should be smooth and strong, preferably of the correct shape without curvature.
• It is better to buy carrots with small tops, since they will also have a small core. As for a vegetable with a lot of tops, then most likely it will not be tasty and tough.
• It is better to choose medium carrots, since the larger the fruit, the more it absorbed various nitrates from the ground
• If there are cracks and spots on the carrots, it means that its core is damaged and the carrot will not be juicy.
• If there are growths on the carrots, then this indicates a large amount of harmful substances in it.

The juiciest carrots will have a bright orange color. If we talk about cutlets, then preference should be given to light orange fruits.

Carrot cutlets: recipes

There are many recipes for carrot cutlets, each of which has its own flavor and unusual taste. Most housewives follow the same recipes, adding just a little more salt, pepper, etc. All these recipes are united by one rule - the carrots need to be peeled and washed in advance, but it is better to grate on a grater before direct cooking so that the juice is not lost. Some people think that carrot cutlets are tastier if boiled beforehand. But, as they say, this is not for everybody. The best and most popular recipes for carrot cutlets include:

Recipe 1

You need to take about a kilogram of carrots, half a glass of milk or water, semolina (about four spoons), one egg, bread crumbs. This recipe involves cooking steamed carrot cutlets. To do this, you need to rub it on a grater and put it in a saucepan. Add milk or water there (depending on what is in the refrigerator), and keep on fire for about ten minutes until half cooked. After that, gently add semolina and mix well. Once the semolina is evenly distributed, cover it back with a lid and let it stand on the fire for another five minutes, until the carrots are completely cooked. Then, an egg, salt is added to the resulting mixture, mixed and divided into equal portions, from which cutlets are molded. Each cutlet must be dipped in breadcrumbs and placed in a pan. It is better to fry on each side no more than three minutes, as they burn quickly.

Recipe 2

You will need half a kilogram of carrots, three eggs, salt, flour. Carrots need to be peeled and grated. It is best to use a large one so that the cutlets do not creep in the pan later. After the main ingredient is ready, you can add salt, eggs and flour. It is required to stir until the mass becomes homogeneous. As for the thickness, the "minced meat" should not spread, otherwise you will not get cutlets, but pancakes. On a well-heated frying pan, gradually spread the "minced meat" with a tablespoon. You need to fry for five minutes on each side, until the patties are golden brown. All carrots are cooked in the same way. Only a few housewives prefer to boil it first, as nutritionists say boiled carrots are much better absorbed. But some people prefer to use fresh, since it has a slightly different taste, and the cutlets are juicier and more beautiful.

Carrot patties: adding other ingredients

To somehow diversify homemade dishes, many housewives add cabbage, potatoes, apples, etc. to carrot cutlets. Here only taste preferences play the most important role. It is believed that the addition of other ingredients will not spoil the taste of the dish in any way, but, on the contrary, will complement it:

Recipe 1. Carrots and cabbage

This is one of the most delicious dishes, which is not only healthy, but also economical. The cost of the main ingredients is low, and you get a lot of cutlets. To cook carrot and cabbage cutlets, you need to take half a kilogram of cabbage, two hundred grams of carrots, about half a glass of cream (preferably twenty percent), two eggs, semolina, salt. Carrots are rubbed on a coarse or medium grater, cabbage is finely chopped. These components are mixed with each other, put in a saucepan, cream is poured here. Stew carrots and cabbage over low heat for about half an hour. In this case, it is advisable to stir periodically (at least once every five minutes).

After everything is ready, semolina and eggs (previously beaten in a bowl) are poured into the hot mixture, salt is added. The resulting "minced meat" needs to be cooled, and then to sculpt cutlets from it. The size of the cutlets is selected individually. If it is done for children, then it is best to make them no more than 7 centimeters in diameter. It is better to roll the prepared cutlet in breadcrumbs so that it does not fall apart, and put it in the pan

Recipe 2. Carrots and cottage cheese

Such cutlets are considered more an independent dish than a side dish for meat. To prepare them, you need to take about one and a half kilograms of carrots, two hundred grams of cottage cheese, half a glass of semolina, a tablespoon of butter, two tablespoons of sugar, half a glass of milk, salt, flour. Carrots are cut into strips (you do not need to grate them), and then laid out in a saucepan, poured with milk and stewed until they are ready. Then add semolina here and leave on the stove for another ten minutes.

In parallel, you need to cook cottage cheese. To do this, put it in a bowl, add sugar and an egg. Cakes are made from the cooled carrot mass, cottage cheese is placed in the middle of each. Then it is given the shape of a pie, rolled in flour and laid out in a pan. It turns out very tasty zrazy with curd filling, which will appeal not only to adults, but also to children. Optionally, when serving, they can be greased with sour cream on top

Cooking carrots is not difficult. It's just that not everyone loves them, despite their usefulness. The main thing is to choose the right juicy and sweet carrots so that the cutlets are softer.

The video will teach you how to cook delicious carrot cutlets, see the video recipe:

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The first carrot cutlets in my life I made according to the classic recipe: from carrots and flour (or semolina). Basic recipes in most cookbooks suggest adding sugar to minced carrots, and significantly more salt. I tried to obey the culinary authorities, but the result did not please me. The cutlets turned out to be very sweet, because the carrots themselves contain enough sugar, and we also add. It turns out at the exit almost a dessert dish.

For the same reason, carrot cutlets with dried apricots did not take root in my family (although the taste was harmonious, my men flatly refused to eat sweet cutlets). After various experiments, only one recipe remained in the family - carrot and oatmeal cutlets. There are really only two ingredients here. And you can choose the spices to your liking. And, of course, if you are not fasting, you can afford to add one raw chicken egg to the minced meat.

Getting started cooking cutlets, first of all we need to steam the oatmeal. It is very convenient to use finely ground flakes, but larger ones will work too. A glass of oatmeal should be poured with boiling water at a rate of about 1: 2. We mix the flakes with water, cover the bowl with the future porridge and leave to infuse.

In the meantime, we will start preparing the carrots. I had two very large carrots, i.e. if you have medium-sized carrots, then it is better to take three pieces at once. Vegetables must be thoroughly washed, peeled and chopped. It is quite possible to just grate the carrots on a fine grater, but I used the help of the main assistant - a food processor. In a food processor, you can grind fresh hard vegetables into a paste, preserving all the juices.

When the oatmeal has almost completely cooled down, it must be combined with chopped carrots. Stir the minced meat and season to your liking. I prefer to add a little and a little more salt than usual to the pepper mixture. Minced meat is ready. It looks not very presentable, but bright.

We put a frying pan with vegetable oil on the fire. While it is warming up, shape the cutlets. To make the cutlets with a crispy crust (and also in order for them to turn well - don't forget, we don't have eggs in the minced meat!), It is better to roll them in breadcrumbs. We moisten our hands with cold water, form a round cutlet, bread the cutlet in breadcrumbs and immediately send it to a hot frying pan.

I noticed that it is better not to mold everything in advance, but to fry carrot cutlets right away. Then such cutlets will keep their shape better.

It is better to fry cutlets over low heat and without using a lid. The cutlets are steamed under the lid, which means that the delicate shape of the carrot cutlets can be lost. In addition, light frying for a few minutes until golden brown on each side is quite enough, because the minced meat contains ready-made oatmeal and finely grated carrots - they cook very quickly!

• 3 large carrots;
• 1 small apple or bell pepper;
• 1 small onion;
• 1 clove of garlic;
• 3 tablespoons of semolina;
• To taste - salt and black pepper;
• 2-3 tablespoons of bread crumbs;
• A little vegetable oil.

Cooking in steps:

1 Peel the carrots and finely grate them into a large bowl. Peel the apple (or peel the pepper from the core) and also grate it. Peel and chop the garlic and onion. Mix all vegetables in a bowl.

2 Add salt, black pepper, a tablespoon of vegetable oil and three tablespoons of semolina. Stir and set the minced carrot aside for 15-20 minutes so that the semolina swells a little.

3 After the specified time, we should get a thick mass for the formation of cutlets. If the minced meat is not thick enough, add another spoonful of semolina and wait 10 minutes to achieve the desired thickness.

4 Turn on the oven to heat up to 180 °, cover the baking sheet with aluminum foil or baking paper.

5 From minced carrot we form cutlets, giving them a flat oval shape.

6 Sprinkle a baking sheet with vegetable oil from a kitchen spray and spread the cutlets at a short distance from each other (not close).

7 Sprinkle the cutlets on top with vegetable oil (if you do not have a spray, use a silicone brush to grease the patties with oil).

8 Now place the baking sheet in the preheated oven. We bake carrot cutlets in the oven for 20 minutes - until golden brown barrels.

9 Remove the finished cutlets from the oven, leave on a baking sheet for 3-4 minutes and serve hot with a potato side dish or just with a salad. If you are not fasting, you can serve them with sour cream - very tasty.

Bon Appetit!

Note

To prevent the minced carrot from darkening, you can add a teaspoon of lemon juice to it.

Oven-baked carrot chops are a hearty addition to breakfast, lunch or dinner. They are prepared very simply from the most affordable products. It is advisable to use it warm with sour cream or other harmonious sauce.

Use these foods to cook carrot patties in the oven.

Rinse and peel the carrots. Grate on a coarse grater.

Peel the onion and cut into random pieces.

Add carrots, onions, sunflower oil to the pan. Fry over low heat until soft. You can use a lid to cook the carrots and onions faster.

Cool the carrot mass and chop with an immersion blender.

Add chopped garlic, chicken egg, salt, ground pepper, semolina. Stir.

Add the hard cheese grated on a medium grater. Stir again and leave for 20-30 minutes to swell the semolina. The carrot mass is not very thick.

Line a baking dish with parchment. Take a molding ring with a diameter of 5-7 cm. Put a portion of the carrot in the center and tamp well. You can form small patties with wet hands. Bake the carrot cutlets in the oven for 20-30 minutes at 180 degrees.