Carrot cutlets
4 servings
30 minutes
The secret is that you need to stew the carrots in oil until they lose their shape and turn almost into caramel. Then mix in semolina and egg and roll in breadcrumbs. If you replace the breadcrumbs with coconut flakes and add raisins to the carrots, these cutlets can easily be used as a dessert. And if you dry them in the oven, they will almost be cookies.
1
Thinly slice the cleaned and washed carrots into rounds or strips, place them in a pot, pour in hot milk, add a tablespoon of oil, sugar, salt, cover with a lid, and simmer over medium heat, stirring to prevent the carrots from burning.
- Carrot: 1 kg
- Milk: 0.5 glass
- Vegetable oil: 3 tablespoons
- Sugar: 1 teaspoon
2
When the carrots are ready, sprinkle them with semolina and cook on low heat for 8-10 minutes, stirring.
- Semolina: 0.5 glass
3
Then remove the carrots from the heat, add the egg yolks, mix well, and cool.
- Chicken egg: 3 pieces
4
Prepare patties from the chilled mixture, moisten with egg white, coat in breadcrumbs, and fry on both sides. Serve the finished patties with sour cream or milk sauce.
- Chicken egg: 3 pieces
- Breadcrumbs: 0.5 glass
- Vegetable oil: 3 tablespoons