Carrot cutlets with chickpea flour
6 servings
45 minutes
Carrot patties with chickpea flour are a tender and aromatic dish that combines the sweetness of carrots with the nutty flavor of chickpea flour. These patties are popular in vegetarian and fasting cuisines and make a great option for a light dinner or side dish. Carrots, rich in vitamins and antioxidants, give the patties softness and natural sweetness, while chickpea flour adds density and a slight nutty note. Thanks to the breading and frying in vegetable oil, they acquire a crispy crust that contrasts with the tender center. They are served with sour cream or herbs and pair well with light salads and yogurt-based sauces. This dish is not only tasty but also healthy, filling the body with energy and comfort.
1
Prepare the products.
2
Wash and peel the carrot.
- Carrot: 4 pieces
3
Boil until ready.
- Carrot: 4 pieces
4
Cool the boiled carrot.
5
Grate on a fine grater.
- Carrot: 4 pieces
6
To salt.
- Salt: 1 teaspoon
7
Add sugar.
- Sugar: 1 tablespoon
8
Add semolina.
- Semolina: 3 tablespoons
9
Break the egg.
- Chicken egg: 1 piece
10
Add chickpea flour.
- Chickpea flour (gram flour): 3 tablespoons
11
Mix everything thoroughly until a soft homogeneous mass is obtained, let it sit for about 10 minutes for the semolina to swell.
12
Take breadcrumbs.
- Breadcrumbs: 100 g
13
Shape the patty by hand and coat it in breadcrumbs.
14
Fry on vegetable oil on both sides (about 3-5 minutes on each side).
- Vegetable oil: 100 ml
15
Drain the fried cutlets on a towel.
16
Serve with sour cream, garnish to taste.
- Salt: 1 teaspoon
