Carrot cutlets

Boil the carrot, then grate it on a fine grater.

Peel the apple and cut it into strips. You can also grate it on a coarse grater.

Place the carrots in a saucepan, add almond milk, and heat.

When steam rises from the pot, add an apple to the carrot and mix.

Add semolina and stir while keeping the saucepan on low heat. Add salt, sugar, nutmeg, thyme, and half a clove of grated garlic. Remove the carrot filling from the heat and let it cool.

Shape round patties and coat them in breadcrumbs. Place on a flat dish and put in the freezer for 1-2 hours.

Heat vegetable oil in a pan and fry the patties on both sides until golden brown. Then finish cooking them in an oven preheated to 195 degrees for 5 minutes.

Blend parsley with 20 ml of vegetable oil, mix the green oil with mashed potatoes. Serve the puree and cutlet on a plate, garnished with pickled carrots.