Carrot dishes are recommended for the prevention of vitamin deficiency, maintenance of immunity, with visual impairment and general loss of strength. Carrot dishes, in particular cutlets, are especially useful for children, pregnant women and nursing mothers.
It is necessary
-
- Lean carrot patties
- 500 g carrots (7 pieces);
- 30 g semolina (1 tbsp with a slide);
- 5 g vegetable oil (1 tsp);
- salt to taste;
- sugar to taste.
- Carrot cutlets
- 500 g carrots (7 pieces);
- 1/4 cup milk
- 2 1/2 tablespoons semolina;
- 2 eggs;
- 3 tbsp butter;
- 2 tsp Sahara;
- breadcrumbs;
- salt to taste.
- Carrot cutlets and meatballs
- 240 g carrots (3 pieces);
- 10 g butter (1/2 tablespoon);
- 6 g milk (1 tsp);
- 2 eggs;
- 20 g crackers (1 tablespoon and 1 tsp);
- 2 yolks;
- sour cream;
- salt.
- Steamed carrot cutlets
- 500 g carrots (7 pieces);
- 2-3 tbsp oatmeal;
- 2-3 tbsp corn flour;
- 2 tbsp vegetable oil;
- 2 tbsp Sahara;
- salt to taste;
- sesame seeds to taste;
- honey to taste;
- sour cream to taste.
- Carrot juice cutlets
- 5-6 pieces of carrots;
- 1 tbsp flour;
- 1 onion;
- 1 zucchini;
- jar of champignons;
- 2 eggs;
- spices;
- crackers;
- vegetable oil.
Instructions
Step 1
Lean carrot cutlets Wash the carrots thoroughly, peel off dirt, grate on a coarse grater. Boil in a covered saucepan with a little water and vegetable oil. Add semolina, stir. Cook for another 10 minutes.
Step 2
Cool the carrot mass, add sugar and salt. Form carrot patties, roll in breadcrumbs, sauté over medium heat.
Step 3
Carrot cutlets Wash carrots, peel, grate on a coarse grater. Heat the milk in a saucepan. Add semolina to the milk, simmer until thickened, stirring occasionally.
Step 4
Remove the pan from heat, let cool slightly. Add eggs, salt, stir. Form patties and bread in breadcrumbs. Fry in a pan until tender. Serve with sour cream.
Step 5
Carrot cutlets and meatballs Peel the carrots and chop into strips. Simmer with butter and boiled milk. Add semolina and egg, cook, stirring occasionally.
Step 6
Cool the resulting mass, add raw yolks. Cut into cutlets or meatballs, moisten in a lézone (mixture of milk, eggs, salt), bread in breadcrumbs. Fry the products on both sides. Serve with sour cream.
Step 7
Steamed carrot cutlets Wash carrots, peel, grate on a fine grater. Squeeze well and transfer to a bowl. Add salt, sugar, cornmeal, oatmeal, and vegetable oil. Stir, form small patties from the mass.
Step 8
Place the patties in a double boiler and cook for 25 minutes. When serving, you can sprinkle cutlets with sesame seeds, pour over with honey or sour cream.
Step 9
Carrot juice cutlets Grate onion, zucchini on a fine grater. Squeeze the juice from the peeled carrots in a juicer. Combine the grated onion, zucchini, mushrooms, eggs, carrot juice and flour. Add spices. Form cutlets from the resulting mass, roll in breadcrumbs, fry in vegetable oil.
