Carrot cutlets with semolina recipes are the best. Carrot cutlets the most delicious recipe with semolina

For some reason, it is generally accepted that if you fast or are on a diet, then your menu should consist almost of bread and water. In fact, a lean or vegetarian menu can be no less varied than a regular one, and even much healthier in some ways. We are vegetarians, so I have a wide variety of dishes in my arsenal, the preparation of which does not require any special skills or financial costs. Everything is prepared quickly, easily and simply, and from what is in almost every home.

Classic recipe for lean carrot cutlets

Kitchen tools: saucepan, grater, cutting board, deep plate, bowl, spoon, spatula, frying pan.

Ingredients

Step by step cooking

1. My 750-800 grams of carrots. This is about 5-6 medium pieces. Pour 1-1.5 liters of water into the pan and put on the stove. When it boils, dip the carrots into it and cook for about 20 minutes.

   To check the degree of readiness, we pierce any carrot with a knife or fork: if it comes in easily, then it is ready. Drain the liquid and set aside.

2. We clean the cooled carrots and rub it on the fine side of the grater.
   
   
3. Finely chop the greens and add to the bowl with carrots.
   
   
4. Sprinkle 100-120 grams of semolina, salt and pepper.
   
   
5. Mix well.
   
   
6. We leave to brew for about 15 minutes and try to form a cutlet.

   If it falls apart, add a little more semolina. You can use flour instead of semolina. But pour it in about half, mix and, if necessary, add more.

7. Pour the bran into a deep plate. They are less high-calorie than flour, semolina or crackers, and the crust from them is simply amazing. We collect a portion of the carrot mixture and roll it between the palms into a ball. Then we press and form a round, flat cutlet out of it.
   
   
8. We put in a plate with bran and sprinkle on all sides. I recommend making all the blanks at once, and then proceed to frying.
   
   
9. We heat the pan and pour 70-80 g of oil. When it warms up, put the cutlets and cover with a lid, about 3 minutes, so that a golden crust appears.
   
   
10. Open and flip to the other side with a spatula. We cook the same amount, but already without a lid. If you have a non-stick pan, you won't need oil.
    
    

In the same way, you can cook any.

cooking options

For a couple

If you have a double boiler, according to the same recipe, you can also quickly and tasty cook healthy carrot cutlets.

In the oven

In it, all dishes are more healthy and dietary, as they are not fried in oil. But, unlike steam cooking, the crisp remains.

Try to cook in a pan or in the oven, or make unusual, but very tasty.

Video recipe for cooking carrot cutlets in a pan

Lenten and dietary menus can also be varied and tasty. Please yourself and your loved ones with delicious carrot cutlets, which the recipe in the video will help you cook.

Carrot cutlets "like in kindergarten" in a slow cooker

In my opinion, this is the most delicious recipe for carrot cutlets. I must say right away that you can cook them in any way convenient for you.

Cooking time: 55 minutes.
Quantity: 6-8 pieces.
Calories: 150 kcal per 100 grams.
Kitchen tools: blender or grater, cutting board, deep plate, bowl, spoon, spatula.

Ingredients

Step by step cooking

1. Under running water, wash 3-4 medium carrots. We put them on the steam grid, and pour about a liter of water into the bowl. We set the "Steam cooking" mode and the timer for 20 minutes.
   
   
2. After this time, pierce the carrot with a fork or knife. If it is already soft, remove the grid from the multicooker and cool the vegetables. If still firm, add another 10 minutes. You can boil it on the stove.
   
   
3. We clean the cooled vegetables and grind them into gruel with a blender or rub on a fine grater.
   
   
4. Add a pinch of salt, 2-3 teaspoons of sugar and 50-60 grams of semolina. Season with ground pepper or other spices, if desired.
   
   
5. Mix well until smooth.
   
   
6. Pour the remaining 50 grams of semolina on a saucer or in a small bowl, so that it is more convenient to bread. We collect a portion of the carrot mass with a tablespoon, sculpt a cutlet of the desired shape and roll it in semolina. Instead, flour, bran or crackers are suitable.
   
   
7. We turn on the multicooker in the "Frying" mode and pour a couple of tablespoons of vegetable oil into the bowl. When it warms up, put the cutlets and fry for several minutes until golden brown.
   
   
8. Turn over with a plastic or silicone spatula to the other side. The lid does not need to be closed during cooking.
   
   
9. Serve with fresh herbs, garlic or other sauce or sour cream.
   
   

Video recipe for cooking carrot cutlets in a slow cooker

See also the video for the best recipe for delicious carrot cutlets. Here they are offered to cook sweet, with the addition of an apple. Agree, not a single child will refuse such a dish.

Your comments are waiting not only for me, but also for the visitors of our site. Do not forget to leave your feedback and additions to the recipe for carrot cutlets. Enjoy your meal!

By 23.01.2016

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. Do not count how many healthy desserts and puree soups for kids can be created from this vegetable. And they make delicious carrot cutlets from it. We suggest trying a step-by-step recipe with a photo of such a dish.

Minced meat is prepared on the basis of chopped carrots with the addition of semolina. But this will not significantly affect the calorie content of the dish. If desired, carrot cutlets can not be fried, but stewed. An interesting taste is obtained if cooked in a double boiler.
For the preparation of carrot cutlets, the cake left after squeezing the juice is also suitable. But only if it can be used if the juicer gives it out not very dry.
Based on this recipe, you can make carrot cutlets with some filling. For example, put garlic, hard cheese, greens inside. Delicious with prunes and nuts.
Such carrot cutlets are often prepared by those who are fasting. But in this case no eggs are laid. To make the cutlets stick together better, you can add a little flour.

Ingredients

• Large carrots - 3 pcs
• Chicken egg - 1 pc.
• Semolina - 2 tbsp.
• Milk - 50 ml
• Breadcrumbs - 3-4 tbsp.
• Salt and spices - to taste
• Vegetable oil - 50 ml

Step by step cooking process at home

1. The main product that you need to make cutlets is carrots. It should be cleaned first.



2. Next, you need to steam semolina in slightly warmed milk. It will swell in 15 minutes.



3. In the meantime, you can start preparing minced carrots. Grate the vegetable on the smallest grater. Season with salt and, squeezing lightly, drain the liquid.



4. Now you should mix the carrot mass with the egg. If you like cutlets with spicy, add black ground pepper or some spices intended for cooking meat. Delicious with ground coriander.



5. It's time to add semolina to the carrot mince (if it is already swollen). Mix.



6. Form balls from the cooked vegetable mince. Dip each in breadcrumbs.

The recipe for carrot cutlets with semolina includes a minimum of inexpensive and affordable ingredients. But, despite this, such products, fried in a pan, are very tasty, satisfying and fragrant.

Carrot cutlets with semolina: a step-by-step recipe

Components for a dish

• thick sour cream without sourness - 2 full large spoons;
• fresh carrots of medium size - 1 kg;
• large chicken egg - 2 pcs.;
• granulated sugar - ½ part of a large spoon;
• semolina - 4 large spoons;
• sifted wheat flour - 6 large spoons (of which 3 - in the base, the rest - for rolling products);
• medium-sized table salt - ½ dessert spoon;
• refined sunflower oil - use at your discretion for frying semi-finished products.

Cooking

Processing the main vegetable

1. The recipe for carrot cutlets with semolina recommends using only a small fresh vegetable for preparing such a dish. Thus, the product needs to be washed well, and then boiled in salt water right in the peel. It is not worth bringing carrots to full softening, as they will still be fried in a pan.
2. After the vegetable is almost ready, it must be removed from the water and cooled in cold air. Next, the carrots must be carefully peeled and chopped, using the smallest grater for this.

Mixing vegetable base

1. Also, the recipe for carrot cutlets with semolina includes ingredients such as granulated sugar, thick sour cream, table salt and chicken eggs. These components need to be laid out to the chopped vegetable, and then add the grits and keep in this composition under the lid for half an hour.
2. During this time, the semolina will swell, making the vegetable mass thicker and more satisfying. After that, it is required to pour wheat flour into the mixture and mix everything thoroughly. As a result, you should get a thick stuffing, from which you can easily mold any shape.
3. Vegetable cutlets are formed in exactly the same way as ordinary products made from a meat product. To do this, you need to take a little prepared base in your hands, roll a ball out of it with a diameter of up to 7 centimeters, and then flatten and roll on both sides in wheat flour. All other cutlets are made in a similar way.
4. The recipe for carrot cutlets with semolina recommends using a deep stewpan and refined sunflower oil for frying products. The dishes must be heated very strongly before cooking. Next, put 5-8 cutlets on its surface and fry them on both sides until an appetizing crust appears (about 5-9 minutes each). After that, the finished batch of vegetable products must be laid out on a plate, and new semi-finished products should be placed in the pan.

How to serve for dinner

Carrot cutlets with semolina are served hot for lunch or dinner. This dish can be used as an original side dish. In this case, meat goulash, a piece of boiled or fried poultry, a pork chop, a fish steak, etc. should be presented to it.

Carrot cutlets like in kindergarten - a classic recipe

If you cook cutlets according to the old Soviet GOST, then it turns out unusually, “like in kindergarten”, delicious! Anyone who misses "the same" diet carrot cutlets cooked in the oven will love my classic recipe.

For children, the recipe is perfect - there is nothing fried, spicy here, and the taste is particularly tender.

Ingredients

• 1 kg of peeled carrots;
• 120 ml of milk;
• 40 g butter;
• 2 eggs;
• 60 g semolina;
• 40 g of premium wheat flour;
• 100 g sour cream.
• 4-5 g of salt.

How to cook

1. Cut the carrots into thin julienne (straws), simmer with milk and butter until tender.
2. At the end of the stew, pour semolina in a thin stream. Cook with continuous stirring until the carrots are cooked. Be careful not to burn!
3. Cool, beat in eggs, salt, mix well.
4. Blind ten - twelve round cutlets, roll in flour.
5. Place in a baking dish or a baking sheet lined with baking paper with a special coating.
6. Bake in the oven at 180°C for fifteen to twenty minutes.
7. Serve topped with sour cream.

You can cook delicious cutlets not only from meat, but also from minced vegetables. Carrot cutlets always turn out especially successful. Their recipes are posted below.

Ingredients: 580 g raw carrots, 90 g white flour, 2 eggs, salt to taste.

1. First, the vegetables are peeled, washed, and then chopped on a medium grater. "Chips" should not be too small.
2. The eggs are lightly beaten in a separate bowl, after which they are poured into the carrots.
3. It remains to add flour and salt. You can use any spices.
4. About a quarter of an hour after thoroughly mixing all the ingredients, when a sufficient amount of carrot juice is released, you can begin to form cutlets.
5. After rolling the blanks in flour, they are fried on both sides in vegetable oil.

Such a classic recipe for carrot cutlets can be slightly modified and improved to your liking, for example, using various aromatic herbs.

With the addition of semolina in the oven

Ingredients: a pound of peeled carrots, 70 ml of full-fat milk, an egg, 40 g of semolina, a small piece of butter, salt, a handful of crumbs.

1. Peeled fresh carrots are crushed using a special blender nozzle. Melted butter (about 20 g) is added to the resulting vegetable mass, fatty, not cold milk is immediately poured into it.
2. The mixture is sent to the pan and languishes under the lid until the vegetable is ready.
3. Semolina is sprinkled with hot carrots. Together, the ingredients are stewed for another 6-7 minutes.
4. The mass is cooled, salted, a raw egg is poured into it.
5. Small cakes are formed from the minced meat, which are rolled in crumbs and laid out on an oiled parchment sheet laid on a baking sheet.

Carrot cutlets with semolina are baked for 15-17 minutes.

In a multicooker for a couple

Ingredients: 900 g carrots, 120 ml fat milk, 60 g semolina, 40 g butter, rock salt, egg, 25 g granulated sugar, 90 g medium-fat sour cream, breading flour, garlic to taste.

1. Milk is poured into the Smart Pot bowl and heated in any suitable program to approximately 70 degrees.
2. Oil and chopped carrots are sent to milk. The mass is salted, sweetened. You can add crushed garlic to taste.
3. In the "Extinguishing" mode, the mixture is cooked for about half an hour. In the process, semolina is added to it. The ingredients mix well.
4. The resulting minced vegetable is transferred to a separate bowl and cooled.
5. An egg is driven into the mass. After the next alteration, small cutlets are molded, each of which crumbles in flour.
6. A couple of glasses of water are poured into the bowl of the device, a special basket is installed on which the workpieces are laid out.

Steam cutlets are prepared in the appropriate program until it is completed.

Lean carrot cutlets

Ingredients: a full glass of oatmeal without unnecessary additives, 2 fresh carrots, 4 tbsp. tablespoons refined oil, fine salt, 60 g breadcrumbs, a mixture of colored peppers.

1. First you need to properly steam the oatmeal. It is more convenient to use finely ground flakes. The product is poured with about two glasses of boiling water. The components are mixed, the container is covered with a lid and left for a while to infuse.
2. Vegetables are peeled and chopped in any convenient way. It's easier to turn to a food processor for help.
3. The almost completely cooled oatmeal is combined with the vegetable mass. Minced meat is seasoned to the taste of the hostess. Salt, a mixture of peppers and any other favorite seasonings are added to it.
4. Medium-sized flat cutlets are formed from bright minced meat. In the process, it is worth lubricating your hands with cold water.
5. Next, the blanks are laid out on a baking sheet covered with parchment and sent to the oven.

Appetizing carrot cutlets in the oven are cooked for 17-20 minutes.

Recipe like in kindergarten

Ingredients: a pound of fresh carrots, 60 ml of milk, 30 g of butter, an egg, a handful of crumbs, a pinch of sugar, 40 g of semolina, salt.

1. Carrots are peeled and rubbed on the largest grater. Then it is transferred to a saucepan and poured with milk. The butter declared in the recipe is also added to the mass.
2. The mixture is salted, a small amount of granulated sugar is added to it.
3. At a minimum heat, the carrots with all the additives are stewed for 20-25 minutes.
4. Next, semolina is poured into the stewpan, and cooking continues for another 7-8 minutes. The main thing is not to forget to stir the products.
5. When the minced meat cools, a raw egg is poured into it. Products are formed from the mass and crumbled in crumbs.

Baked in the oven for 15-17 minutes at 180-190 degrees.

Carrot-apple cutlets

Ingredients: 2 carrots, 2 apples, an egg, 1.5 teaspoons of granulated sugar, a pinch of salt, 2 teaspoons of semolina, breadcrumbs, 90 ml of vegetable oil, 80 ml of filtered water.

1. Carrots and apples are peeled and chopped with a coarse grater. The prepared ingredients are laid out in a small saucepan, sugar, water and salt are added to them. Together, the products are stewed until softened.
2. Next, semolina is poured into the mass. The contents of the pan are stewed for another 3-4 minutes.
3. The resulting mass is cooled, a raw egg is poured into it.
4. Flat products are molded from minced meat, which crumble in crumbs.

The blanks are fried in a well-heated frying pan.

How to do with cheese?

Ingredients: 2 carrots, 2 chicken eggs, 2 tbsp. tablespoons of bran and the same amount of semolina, salt, aromatic herbs, 120 g of hard cheese. How to cook carrot cutlets with cheese is described in detail below.

1. Fresh carrot rubbed on a fine grater. Raw chicken eggs, salt, aromatic herbs are added to the resulting mass. Minced garlic and/or onion can be used if desired.
2. To roll the blanks, a mixture of bran and semolina is prepared.
3. Cheese is cut into fairly thick sticks. Each of them is placed on a blank for future cutlets - a minced carrot cake.

Carrot cutlets are a simple, affordable and tasty dish, it is based on one vegetable, but can be supplemented with others. Apples go great - for a sweet option. It is better to cook the dish in the summer, because in winter the carrots are not so juicy, and the meatballs will turn out to be dryish.

How to cook carrot cutlets?

Carrot cutlets are very useful, because this vegetable has a lot of vitamin A, which lowers cholesterol, improves metabolism, protects against colds and produces collagen. The main product is carrots, it needs to be grated or chopped, other additives are added, depending on the recipe and the tastes of the hostess. To make delicious carrot cutlets, you need to follow simple rules.

1. Fry only in a hot pan so that a crust immediately appears.
2. Choose vegetables with small tops, with a large vegetable can be tough.
3. To make carrot cutlets softer, cover the pan with a lid after both sides are slightly fried.
4. Do not buy carrots with growths, this is a sign of harmful substances in the composition of the product.
5. Cutlets from boiled carrots will taste more tender, you need to add a little salt to the water.

Carrot cutlets with semolina - recipe

The simplest and most delicious recipe that was popular in Soviet canteens is carrot cutlets with semolina. They are still served today in kindergartens for an afternoon snack or lunch. It is important not to overdo it with cereals, otherwise the dish will turn out tough, before frying, you need to let the minced meat swell for 15-20 minutes. It is recommended to fry in a pan with a thick bottom, and in butter.

Ingredients:

• carrots - 0.5 kg;
• milk - 70 ml;
• semolina - 2.5 tbsp. l.;
• sugar - 2 tsp;
• eggs - 2 pcs.;
• salt - 0.5 tsp;
• oil - 3 tbsp. l.;
• breadcrumbs - 2 tbsp. l.

Cooking

1. Peel and chop carrots.
2. Put in heated oil, sauté for 2-3 minutes.
3. Add milk, simmer for 5-7 minutes.
4. Pour semolina, then simmer over low heat until thickened.
5. Cool the mixture.
6. Beat eggs, knead.
7. Form carrot cutlets, roll in breadcrumbs.
8. Fry on both sides.
9. Lay out on paper towel to drain grease.

Salted carrot cutlets - a recipe with onions, served with sour cream or mushroom sauce. You need to grate the carrots, and finely chop the onion, it is better to lightly fry the latter, then the dish will turn out to be more delicate in taste. For a crispy crust, the products should be rolled in breadcrumbs, for a soft one - in flour.

Ingredients:

• carrots - 2 pcs.;
• onion - 1 pc.;
• breadcrumbs - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• eggs - 2 pcs.;
• salt - 0.5 tsp.

Cooking

1. Grind carrots, add eggs, flour, salt.
2. Form cutlets, roll in breadcrumbs.
3. Fry on both sides.
4. Simmer covered for up to 10 minutes.

Carrot cutlets with cottage cheese

Carrot-curd cutlets are very tender, they are called an ideal option for feeding babies. You can add vanilla or cinnamon to improve the taste. Cottage cheese needs to be wiped, then the products will be more airy. Many housewives dilute the mixture with grated pumpkin. It is better to form products thinner, since carrots are stewed longer than other vegetables.

Ingredients:

• carrots - 3 pcs.;
• eggs - 1 pc.;
• cottage cheese - 150 g;
• semolina - 2 tbsp. l.;
• sugar - 3-4 tbsp. l.;
• butter - 70 g;
• milk - 0.25 ml;
• flour - 3 tbsp. l.

Cooking

1. Grate carrots, simmer for a couple of minutes in hot oil.
2. Pour in milk, simmer for 5 minutes.
3. Add sugar, sauté until soft.
4. Pour semolina, mix, simmer for 2-3 minutes.
5. Cool, beat in eggs, knead.
6. Rub cottage cheese, add.
7. Put spices.
8. Make balls, roll in flour.
9. Fry carrot cutlets on both sides.

Carrot cutlets from cake from a juicer

Fans will love such a profitable dish as carrot pomace cutlets. This product remains after pressing and is often thrown away. And this is where it can be put to good use. For this recipe, you need a vegetable with a bright orange tint, it will have a lot of juice even in the cake.

Ingredients:

• carrots - 0.5 kg;
• oatmeal - 3 tbsp. l.;
• flour - 2 tbsp. l.;
• oil - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 0.5 tsp;
• sesame seeds - 4 tsp

Cooking

1. Remove large pieces from the cake.
2. Mix with other ingredients.
3. Form bits.
4. Lay out on the opposite side.
5. Bake 30-40 minutes.

Carrot cutlets with cheese

A recipe for delicious carrot cutlets, which are called "with a surprise" - with the addition of hard cheese. It is cut into cubes and put into meatballs, melting, the product gives a very delicate and unusual taste. You can grate the cheese and mix it into minced meat. Any variety will do. If the vegetable mixture is too liquid, it is easy to thicken it with semolina or flour.

Ingredients:

• carrots - 0.5 kg;
• semolina - 100 g;
• crackers - 100 g;
• butter - 30 g;
• eggs - 3 pcs.;
• cheese - 150 g;
• sugar - 1 tsp

Cooking

1. Grind carrots, add eggs, semolina, sugar.
2. Leave for 15 minutes.
3. Divide into portions.
4. Cheese cut into sticks, invest in each cue ball.
5. Fry on both sides.

Another recipe for children's diet is carrot-apple cutlets, mixing vegetables and fruits creates an unusually mild taste. Apples are better to put sweet varieties. If you use a blender, the mass will turn out juicy and homogeneous, but you will need to thicken it with semolina. And such an additive will give rigidity.

Ingredients:

• carrots - 2 pcs.;
• semolina - 2 tsp;
• apples - 2 pcs.;
• eggs - 1 pc.;
• sugar - 2 tbsp. l.;
• crackers - 100 g;
• oil - 100 g;
• water - 100 ml.

Cooking

1. Grate carrots and apples.
2. Add sugar and water, simmer until soft.
3. Pour semolina, sweat 3-4 minutes.
4. Cool, beat in the egg, mix.
5. Form bits.
6. Fry carrot and apple cutlets until crispy.

Dieters will like it, with sweet sauces they are very good for dessert. Instead of crackers, it is better to put bran and bake instead of frying. Minimum calories and maximum benefits. Such a dish can be prepared in fasting at least every day, picking up a sweet or salty dressing. A serving of semolina will help make the treat more satisfying.

Ingredients:

• carrots - 0.5 kg;
• water - 100 ml;
• bran - 2 tbsp. l.;
• semolina - 100 g;
• oil - 2 tbsp. l.

Cooking

1. Grate carrots, pour water.
2. Simmer for 15 minutes.
3. Mix with the rest of the ingredients.
4. Form bits.
5. Bake carrot lean cutlets in the oven for 20 minutes.
6. Turn over and cook for another 10 minutes.

A delicious dish for a summer lunch or dinner - and carrots. Vegetables perfectly complement each other, and semolina sticks minced meat well. Garlic and onion will add a special flavor, they need to be fried and allowed to drain from the oil. From spices, ground coriander is suitable. Served with cream, sour cream or spicy tomato sauce, adjika.

Ingredients:

• carrots - 1 pc.;
• zucchini - 1 pc.;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• semolina - 2 tbsp. l.;
• water - 100 ml;
• oil - 1 tbsp. l.;
• dill - 0.5 bunch;
• ground black pepper - 0.5 tsp;
• coriander - 0.5 tsp

Cooking

1. Chop carrots.
2. Grate zucchini, leave for 15 minutes.
3. Boil water, add semolina, cook for 2 minutes, cool.
4. Finely chop the onion and garlic, fry for 5 minutes.
5. Squeeze zucchini, mix with other vegetables and semolina.
6. Add chopped herbs, spices, mix.
7. Form cutlets, put on a baking sheet.
8. Bake 25 minutes.

Carrot cutlets in the oven - recipe

You can cook carrots with the addition of other vegetables, it goes well in the mixture and sweet bell peppers. It can be replaced with unsweetened varieties of apples. If the minced meat is cooked a lot so that it does not darken while the whole batch is crushed, a teaspoon of lemon juice is added to it.

Ingredients:

• carrots - 3 pcs.;
• pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• semolina - 3 tbsp. l.;
• breadcrumbs - 3 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• ground black pepper - 0.5 tsp.

Cooking

1. Grate carrots and peppers.
2. Chop onion and garlic.
3. Mix with pepper, semolina and oil.
4. Set aside for 15 minutes.
5. Place cutlets on a greased baking sheet.
6. Brush with oil, bake for 20 minutes.

Steamed carrot cutlets

Carrots are considered therapeutic food. This device allows you to significantly save time and effort, although you can steam such a dish by placing meatballs over a pot of boiling water. The composition of minced meat is easy to supplement with other vegetables. The treat will turn out tastier if the carrots are first stewed a little in butter.

Ingredients.