Carrot cutlets with semolina
4 servings
30 minutes
Carrot cutlets with semolina are a delicate, aromatic dish that combines the sweet taste of carrots and the softness of semolina. It originated as a simple, accessible food that is especially popular in Europe among health-conscious eaters. The cutlets are airy and have a pleasant creamy texture due to the addition of milk and butter. They can be served with sour cream or creamy sauce, enhancing the flavor even more. This is an excellent dish for breakfast or a light dinner. It is also suitable for children's meals as it is easily digestible and rich in vitamins. A great choice for those looking for an appetizing yet light meatless dish while still feeling full and enjoying their food.
1
Place the cleaned, washed, and grated carrots in a pot, add hot milk, 1 teaspoon of butter, a little sugar (1.5 teaspoons), and simmer on low heat until soft.
- Carrot: 500 g
- Milk: 0.3 glass
- Butter: 3 tablespoons
- Semolina: 2.5 tablespoons
2
Then, while stirring, add semolina and cook until thickened. Let the cooked porridge cool slightly, add raw eggs and salt; mix well and shape into patties while hot. Coat them in breadcrumbs and fry in oil. When serving, drizzle the patties with oil or sour cream.
- Semolina: 2.5 tablespoons
- Chicken egg: 2 pieces