Carrot cutlets with beans
4 servings
45 minutes
Either a side dish or a dessert - the taste of these cutlets, no matter how hard you try, depends first of all on how sweet and tasty the carrots are. In addition to carrots, we use beans so that the cutlets hold their shape better and are more packed with protein, add a little onion, a little spices and cook absolutely gorgeous cutlets - not a replacement for the classic ones, but a completely complete Lenten dish. By the way, you can replace the carrots with beets without changing anything in the recipe, and the cutlets will still turn out to be a sight to behold. If you bake these cutlets in the oven, you get almost cookies.
1
Drain the canned beans from the liquid and mix with grated carrots. Add dried herbs and finely chopped onion. Mix the filling well by hand. It should result in a more or less homogeneous mass.
- Canned beans: 1 jar
- Carrot: 200 g
- Onion: 1 head
2
Add flour, salt, and black pepper if desired. Knead the minced meat again by hand and let it rest for at least 15 minutes to allow the mixture to bind slightly due to the flour.
- Whole grain flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the patties in well-heated vegetable oil until crispy on both sides. Form the patties with slightly damp hands and coat each one in flour or breadcrumbs before frying.
- Whole grain flour: 100 g
4
After frying, pat each cutlet with a thick paper towel to remove excess oil.
5
Carrot cutlets can be served with any vegetables and greens, as well as salads or simply boiled/baked/stewed vegetables. The cutlets can also be baked in the oven instead of frying in oil.