Carrot and apple cutlets, baked
4 servings
30 minutes
Carrot-apple cutlets, baked, are a tender and aromatic dish that combines the sweetness of apples with the natural freshness of carrots. This recipe, inspired by European culinary traditions, is especially popular among health food enthusiasts. Light and airy cutlets gain a pleasant texture from semolina, and baking makes them less fatty compared to fried versions. Historically, such dishes emerged as a way to diversify lean diets by replacing meat components with healthy vegetable alternatives. The cutlets are served with sour cream, which adds tenderness and a slight tanginess that perfectly complements the fruity-vegetable flavor. This is an excellent option for a light dinner or healthy snack that will delight both adults and children.
1
Cut the carrot into thin noodles and stew until cooked with 10 g of oil and 1/4 cup of water; then add chopped apples and sugar and stew for another 5 minutes, after which add semolina, mix, let sit for 5-10 minutes on the edge of the stove under a lid, combine with whipped egg white and cool; divide the cooled mixture into 3-4 parts, roll in breadcrumbs (or flour), shape into patties, place in a pan, drizzle with oil, and bake.
- Carrot: 100 g
- Apple: 100 g
- Egg white: 1 piece
- Butter: 10 g
- Semolina: 10 g
- Breadcrumbs: 10 g
- Sugar: 5 g
- Butter: 10 g
2
Serve with sour cream.
- Sour cream: 30 g
