Carrot cutlets

4 servings

60 minutes

Vlad Piskunov, brand chef of the Matryoshka restaurant, shared the recipe with us.

Energy value per serving

• Calories: 389.6
• Proteins: 7.8g
• Fats: 21.7g
• Carbohydrates: 42.4g

Ingredients

• Carrot: 500 g
• Almond milk: 200 ml
• Onion: 2 g
• Semolina: 30 g
• Nutmeg: 1 g
• Thyme: 1 g
• Apple: 125 g
• Breadcrumbs: 60 g
• Mashed potatoes: 280 g
• Salt: to taste
• Beetroot chips: to taste
• Vegetable oil: 50 ml
• Parsley: 20 g

Cooking steps

1. Boil the carrot, then grate it on a fine grater.

   Required ingredients:

   • Carrot: 500 g

2. Peel the apple and cut it into strips. You can also grate it on a coarse grater.

   Required ingredients:

   • Apple: 125 g

3. Place the carrots in a saucepan, add almond milk, and heat.

   Required ingredients:

   • Carrot: 500 g
   • Almond milk: 200 ml

4. When steam rises from the pot, add an apple to the carrot and mix.

   Required ingredients:

   • Apple: 125 g

5. Add semolina and stir while keeping the saucepan on low heat. Add salt, sugar, nutmeg, thyme, and half a clove of grated garlic. Remove the carrot filling from the heat and let it cool.

   Required ingredients:

   • Semolina: 30 g
   • Salt:  to taste
   • Nutmeg: 1 g
   • Thyme: 1 g
   • Salt:  to taste
   • Onion: 2 g

6. Shape round patties and coat them in breadcrumbs. Place on a flat dish and put in the freezer for 1-2 hours.

   Required ingredients:

   • Breadcrumbs: 60 g

7. Heat vegetable oil in a pan and fry the patties on both sides until golden brown. Then finish cooking them in an oven preheated to 195 degrees for 5 minutes.

   Required ingredients:

   • Vegetable oil: 50 ml

8. Blend parsley with 20 ml of vegetable oil, mix the green oil with mashed potatoes. Serve the puree and cutlet on a plate, garnished with pickled carrots.

   Required ingredients:

   • Parsley: 20 g
   • Vegetable oil: 50 ml
   • Mashed potatoes: 280 g