Carrot cutlets

4 servings

30 minutes

The secret is that you need to stew the carrots in oil until they lose their shape and turn almost into caramel. Then mix in semolina and egg and roll in breadcrumbs. If you replace the breadcrumbs with coconut flakes and add raisins to the carrots, these cutlets can easily be used as a dessert. And if you dry them in the oven, they will almost be cookies.

Energy value per serving

• Calories: 456
• Proteins: 14.5g
• Fats: 20.2g
• Carbohydrates: 56.5g

Ingredients

• Carrot: 1 kg
• Milk: 0.5 glass
• Semolina: 0.5 glass
• Breadcrumbs: 0.5 glass
• Chicken egg: 3 pc
• Sugar: 1 tsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Thinly slice the cleaned and washed carrots into rounds or strips, place them in a pot, pour in hot milk, add a tablespoon of oil, sugar, salt, cover with a lid, and simmer over medium heat, stirring to prevent the carrots from burning.

   Required ingredients:

   • Carrot: 1 kg
   • Milk: 0.5 glass
   • Vegetable oil: 3 tablespoons
   • Sugar: 1 teaspoon

2. When the carrots are ready, sprinkle them with semolina and cook on low heat for 8-10 minutes, stirring.

   Required ingredients:

   • Semolina: 0.5 glass

3. Then remove the carrots from the heat, add the egg yolks, mix well, and cool.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Prepare patties from the chilled mixture, moisten with egg white, coat in breadcrumbs, and fry on both sides. Serve the finished patties with sour cream or milk sauce.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Breadcrumbs: 0.5 glass
   • Vegetable oil: 3 tablespoons