Millet cutlets with carrots
4 servings
30 minutes
Millet cutlets with carrots are a tender and aromatic dish of European cuisine that combines simplicity of preparation and rich flavor. Historically, millet was one of the main ingredients in traditional dishes of Eastern and Central Europe due to its nutritional value. The addition of carrots gives the cutlets a slight sweetness and juiciness, while butter makes them especially soft. These cutlets are perfect for those seeking a healthy alternative to meat dishes. They can be served with sauces, fresh vegetables, or sour cream, creating a harmonious taste. The crispy crust from breadcrumbs provides a pleasant contrast to the tender inner texture, making the dish particularly appetizing. They make an excellent addition to a family dinner or light lunch.
1
Prepare thick millet porridge.
- Millet: 200 g
2
Wash, peel, chop, and boil the carrot. Strain through a sieve.
- Carrot: 200 g
3
Add carrot puree, egg, butter, sugar, and salt to taste to the millet porridge and mix thoroughly.
- Carrot: 200 g
- Chicken egg: 1 piece
- Butter: 50 g
- Sugar: 50 g
- Salt: to taste
4
Form patties from the prepared mixture and coat them in breadcrumbs. Fry in a heavily heated pan on both sides until a golden crust forms.
- Breadcrumbs: 70 g