Lenten carrot cutlets
4 servings
60 minutes
Lenten carrot cutlets are a simple yet surprisingly delicious dish from European cuisine. They combine the tenderness of stewed carrots, the subtle aroma of sweet paprika, and the rich flavor of fried onions. Thanks to semolina, the cutlets have a soft texture, while the crispy crust from breadcrumbs makes them particularly appetizing. This dish is perfect for a lenten diet and for those who appreciate the lightness and natural taste of vegetables. Carrot cutlets can be served as a standalone dish with sauces or a side of fresh vegetables. Their bright sunny hue and sweet flavor evoke feelings of comfort and home warmth, turning a simple recipe into culinary delight.
1
Slice the carrot and stew it with water.
- Carrot: 1 kg
- Water: 0.5 glass
2
Sprinkle the cooked carrots with semolina, mix well, and boil for 10 minutes.
- Semolina: 0.5 glass
3
Fry the onion in vegetable oil until golden.
- Olive oil: to taste
4
Add onion to the carrot mixture, cool it down, shape into patties, coat in breadcrumbs, and fry. The vegetarian carrot patties are ready!
- Salt: to taste
- Ground black pepper: to taste
- Sweet paprika: 1 teaspoon
- Breadcrumbs: to taste
5