Carrot patties can be used as a vegetable side dish or even as a main course. They will especially appeal to those who adhere to dietary or vegetarian nutritional principles. Also, this healthy dish is widely used in baby food to diversify the menu of babies, because carrot cutlets look very elegant on the table. In addition, carrots are an excellent source of fiber and carotene.

In short, carrot cutlets are light, healthy and tasty, and cooking them is very simple, as you will see using our recipes.

Carrot cutlets - food preparation

The main product in the preparation of carrot cutlets, carrots, we thoroughly wash and peel, and then chop them on a fine grater. This can be done with a coarse grater, but then the finished cutlets will have a more "shaggy" appearance, and pieces of carrot will be guessed in them.

Some recipes suggest boiling the carrots first and then chopping them with a meat grinder or blender.

We prepare the rest of the ingredients according to the recipe.

Carrot cutlets - the best recipes

Recipe 1: carrot cutlets

The simplest carrot cutlets in terms of product content and preparation. There are few calories in them, there are many benefits, so such cutlets are an ideal dish for those who want to lose weight or are on a diet.

Ingredients:

600 gr. carrots;
100 g wheat flour;
2 chicken eggs;
50 ml solution oils;
salt to taste.

Cooking method:

1. After peeling the carrots, rub them on a coarse grater. Beat the eggs lightly.

2. Adding eggs with flour and salt to the grated carrots, mix the resulting mass thoroughly and leave it to stand for about 15 minutes (then the carrots will give juice and the mixture will become softer).

3. Pour sunflower oil into a preheated pan and start cooking our cutlets. To do this, we take a little of the prepared mixture, shape it in the form of a cutlet, roll it in flour, put it in a pan and fry it on both sides until golden brown. Serve sour cream with ready-made carrot cutlets.

Recipe 2: Carrot cutlets with raisins and apples

If your kid doesn't like such healthy carrots, offer him these cutlets - and rejoice when he devours them by both cheeks! Apple filling and raisins give them an extraordinary taste and aroma. However, adults will also enjoy this dessert with pleasure.

Ingredients:

700 gr. carrots;
50 gr. decoys;
3 tbsp. tablespoons of sugar;
100 g milk;
3 apples;
egg;
30 gr. butter;
40 gr. raisins;
0.5 tsp cinnamon;
a pinch of vanilla;
flour for rolling;
rast. oil for frying cutlets.

Cooking method:

1. After sorting and thoroughly washing the raisins, steam it with boiling water and let it stand for about 20 minutes, then drain the water and dry it with a paper towel.

2. Peel the apples and cut them into medium-sized pieces, mix them with the prepared raisins.

3. Stew apples and raisins until slightly soft (if necessary, you can add one or two tablespoons of water). Add sugar to the resulting mass to taste.

4. Clean and finely grate the carrots, then simmer them in milk and butter until soft for about 10 minutes. Then, removing the saucepan from the heat, gradually add semolina to the carrot mass, pouring it in a thin layer and stirring the mass to prevent the formation of semolina. Then put the saucepan back on the fire and simmer for about 10 minutes.

5. Add sugar to taste, cool and mix our carrot mass with egg, vanilla, cinnamon, mix thoroughly.

6. Pour flour on a cutting board, then, picking up the carrot dough with a wet spoon, put it in flour, and spread it into a round cake.

7. Put a spoonful of apple filling in the middle of the cake and carefully join the edges.

8. Having formed oblong cutlets in this way and roll them in flour, fry them in vegetable oil. Serve ready cutlets with sour cream.

Recipe 3: Carrot cutlets with cheese

These cutlets can be a worthy main course of any dinner. They look great, taste great, and cook very quickly.

Ingredients:

1 kg of carrots;
100 g semolina;
100 g crackers;
30 gr. drain. oils;
500 grams of milk;
6 eggs;
150 g cheese;
1 tsp Sahara;
salt to taste.

Cooking method:

1. Cut the carrots into thin slices or strips, fill them with hot milk, then add butter, sugar and salt to it and simmer under a closed lid.

2. After the carrots are ready, gently, with constant stirring, add semolina with grated cheese to it and cook again over low heat with constant stirring for about 10 minutes.

3. After the mass is ready, cool it, add 6 egg yolks there and mix well, and then prepare cutlets from it, which we roll in breadcrumbs and fry on both sides until a light golden brown crust is obtained. Serve ready cutlets with sour cream or milk sauce.

Recipe 4: Carrot cutlets with mushroom sauce

You will certainly enjoy this dish by combining tender carrot cutlets with mushroom sauce. It turns out to be very tasty, aromatic and original.

Ingredients:

6 pcs. carrots;
300 gr. white stale bread;
egg;
100 g drain. oils;
50 gr. milk or cream;
100 g bread crumbs;
salt to taste;

for sauce;

50 gr. dried mushrooms;
1 tbsp. l. flour;
1 onion;
50 gr. drain. oils;
salt to taste.

Cooking method:

1. After peeling and washing the carrots, fill it with hot water so that the vegetables are only covered with it, salt, cover with a lid and set on the fire to simmer until soft. Then we drain the water, cool the carrots and scroll it in a meat grinder (you can grind it in a blender).

2. Having removed the crust from the bread, soak it in milk. Then, by squeezing, mix it with carrots, an egg, salt, add butter, mix everything well, scroll through the meat grinder again.

3. Having formed cutlets from the resulting mass and rolled them in breadcrumbs, fry in a pan with sunflower oil. Having laid out the finished cutlets on a dish, serve them with mushroom sauce.

4. To prepare the sauce, thoroughly rinse the mushrooms and soak them in 3 glasses of water for 3 hours. After this time, we cook them in the same water without adding salt. Then we filter the resulting broth. After frying the flour with half the butter until golden brown, dilute it with hot strained broth, mix and cook over low heat for about 15 minutes. Finely chop the onion and fry in the remaining butter. Finely chop the mushrooms, add to the onion, mix everything and heat it together, and then put it in the sauce, salt to taste and let it boil.

When cooking carrot cutlets, it is important to fry them properly. So, the cutlets should be laid out in a well-heated frying pan so that a crust immediately grabs on them. Fry each side for about 1 minute, then turn over. After the crust has formed and the cutlets are firmly in shape, you can cover the pan with a lid, in which case the cutlets will turn out to be softer. If you want to get carrot cutlets with a crust, then they should be fried in an open pan.