Carrot cutlets are a great alternative for those who are already tired of the usual meatballs. The vegetable dish can be served as a main course or as a side dish. Carrot cutlets go well with various sauces.
It is necessary
- For carrot cutlets:
- -600 g of fresh carrots;
- -30 g semolina;
- -1 tbsp. l. soy sauce;
- -100 ml of water;
- -3 tbsp. l. bread crumbs.
- - vegetable oil for frying.
- For the sauce:
- -150 g of mayonnaise (sour cream can be used);
- -5 large mushrooms;
- -1 tbsp. l. soy sauce;
- -greens to taste (you can dry herbs).
Instructions
Step 1
Let's start cooking carrot cutlets. First of all, wash the orange vegetable, remove the peel from it, grate on a fine shredder.
Step 2
Pour vegetable oil into a preheated frying pan, put the prepared carrots. Fry the vegetable until half cooked.
Step 3
Add water and soy sauce to the skillet, stir everything. Cover the dish with a lid, simmer the carrots over low heat until the vegetable is tender.
Step 4
Pour semolina into the pan, stir the ingredients thoroughly so that there are no lumps of cereal left.
Step 5
Remove the pot from the heat, let the carrots cool, then form the cutlets from the blank.
Step 6
Thoroughly coat the carrot patties in breadcrumbs and fry in a pan until golden brown. The cooking time is 3-5 minutes.
Step 7
Now you need to prepare the sauce for the carrot patties. To do this, wash and dry the mushrooms.
Step 8
Boil water in a small saucepan, add soy sauce, put mushrooms in liquid. Boil the mushrooms for 5 minutes, then discard them in a colander, cool.
Step 9
When the mushrooms are cold, cut them into small cubes.
Step 10
Combine mushrooms, mayonnaise (sour cream) and selected herbs in a small bowl. Mix everything thoroughly.
Step 11
Serve the prepared sauce with the carrot cutlets. The combination will turn out to be very harmonious.
