Light carrot cutlets
3 servings
20 minutes
Carrot cutlets are a delicate and aromatic dish of European cuisine that impresses with its simplicity and health benefits. Light, golden, and crispy on the outside, they have a soft texture inside. These cutlets are popular among health enthusiasts due to the wealth of vitamins found in carrots. Their taste is tender and slightly sweet with subtle spicy notes created by spices. They pair wonderfully with sour cream, fresh vegetables, or light sauces, making lunch or dinner truly homely. Historically, carrot cutlets emerged as part of the European tradition of simple and accessible vegetable dishes and were often prepared as a fasting or dietary treat. They can serve as a side dish, a standalone meal, or a tasty snack.
1
Peel the carrot and grate it on a fine grater.
- Carrot: 5 piece
2
Beat the eggs in a bowl, pour into the bowl with grated carrots.
- Chicken egg: 2 pieces
3
Add flour, salt, and spices, mix everything thoroughly and let it sit for 10-15 minutes.
- Wheat flour: 100 g
- Salt: to taste
- Spices: to taste
4
Heat the pan with vegetable oil.
5
Shape the resulting mass into small patties, lightly coat in flour, and fry on medium heat for 3-5 minutes on each side.
- Wheat flour: 100 g