Homemade carrot cutlets
5 servings
25 minutes
Homemade carrot cutlets are a cozy dish from Czech cuisine that combines the tenderness of boiled rice and the natural sweetness of carrots. The recipe's origins trace back to traditional European village kitchens where vegetables and grains formed the basis of everyday meals. The cutlets are soft with a light crispy crust, and the added tomato gives them juiciness and sweet-sour notes. This dish is perfect for a vegetarian menu; it can be served as a standalone treat or as a side to fresh salads. The simplicity of preparation makes these cutlets a beloved family recipe that delights with their tender texture and harmony of flavors.
1
First, we take rice and boil it until half-cooked. While the rice is cooking, we can grate a medium-sized carrot. We also chop a medium-sized tomato into small cubes.
- Rice: 100 g
- Carrot: 3 pieces
- Tomatoes: 1 piece
2
After that, the carrot needs to be salted. If juice forms from the carrot after a while, it should be squeezed out.
- Salt: to taste
3
Next, add the cooked rice to the grated carrot, then add tomato, egg, and flour. The dough should be like for pancakes (don't forget to taste for salt).
- Rice: 100 g
- Carrot: 3 pieces
- Tomatoes: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 1 glass
- Salt: to taste
4
Take a frying pan and fry the pancakes on both sides in vegetable oil over medium heat.