Carrot cutlets with oatmeal
4 servings
40 minutes
Carrot cutlets with oatmeal are a refined dish of European cuisine, filled with vibrant flavor and delicate texture. The history of these cutlets traces back to the traditions of preparing lean and healthy dishes, where carrot, rich in vitamins, is the main hero. Oatmeal adds softness and nutrition, while paprika and spices reveal the depth of aroma. The cutlets are first stewed, then fried to a golden crust and baked in the oven, acquiring a rich taste. They can be served with quinoa and fresh arugula, creating a light yet nutritious dish. They are perfect for those who value healthy eating and strive for harmony between taste and benefits.
1
Grate the carrot on a coarse grater and cut the onion into thin strips. Heat vegetable oil in a saucepan and sauté the vegetables until soft.
- Carrot: 600 g
- Onion: 200 g
- Vegetable oil: 2 tablespoons
2
Add water and bring to a boil.
- Water: 400 ml
3
Remove from heat and blend with a blender to a medium consistency.
4
Add crushed flakes to the carrots, paprika, salt and pepper, and simmer on low heat while stirring constantly until the oatmeal swells.
- Rolled oats: 4 tablespoons
- Ground paprika: pinch
- Salt: to taste
- Ground pepper blend: pinch
5
Cool down, shape the patties, coat them in breadcrumbs, fry in a pan until the color changes, then place in an oven preheated to 170 °C for 4 minutes.
- Breadcrumbs: 75 g
6
You can serve the cutlets on a plate, add a couple of spoons of boiled quinoa, and garnish with arugula.
