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Vegetables

Carrot cutlets

Carrot cutlets


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Ingredients for Cooking Carrot Cutlets

  1. Carrots -1 kilogram to taste
  2. Milk 2 cups
  3. Butter 3 tablespoons
  4. Sugar sand 1 tablespoon
  5. Semolina 2/3 cup
  6. 5 eggs
  7. Salt to taste
  8. 1/2 breadcrumbs
  9. Vegetable oil to taste
  • Main Ingredients Carrot
  • Serving 5 servings
  • World Cuisine

Inventory:

Knife, Grater, Casserole, Spoon, Frying pan, Plate

Cooking carrot cutlets:

Step 1: prepare the carrots.

My carrots and peel.

Then rub the carrots on a coarse grater.

Step 2: prepare the carrot mass.


Pour milk into the pan and heat.
Then put grated carrots, sugar and butter in a pan with hot milk. Salt to taste. Stir the ingredients, cover the pan with a lid and simmer over medium heat until the carrots are soft.
After the carrots become soft, add semolina to the mass and mix. Stew the mass over medium heat for another 10 minutes.

Remove the mass from the heat, cool and add the egg yolks. Then mix and cool.

Step 3: form and fry cutlets.


From chilled carrot mass we form cutlets. Dip them in egg white and then roll them in breadcrumbs.

We fry the cutlets on both sides in preheated vegetable oil until a golden crust appears.

Step 4: serve.


Ready carrot cutlets are served with sour cream. Enjoy your meal!

Recipe Tips:

- You can cook carrot cutlets stuffed with apples and raisins.

- If you are preparing carrot cutlets for children - darken them under the lid 5 minutes after roasting.


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