Carrot cutlets in the oven: step-by-step recipe with photos

Hearty and appetizing dishes can be prepared not only from meat or fish, as almost everyone thinks, but also from the most necessary goods for the body - vegetables. A good example of such an unusual dish are carrot bits. They turn out not only to be very colorful and cute in appearance, but also have their own unique taste, which has captured a huge army of fans all over the world.

Carrot cutlets in the oven with semolina - traditional recipe

Production time: 55 minutes

Number of servings: 11

Energy value

proteins – 4.6 g;
fats – 2.3 g;
carbohydrates – 23.6 g;
calorie content – 133 kcal.

Ingredients

carrots – 0.6 kg;
milk 3.2% – 200 ml;
butter – 10 g;
semolina – 125 g;
breadcrumbs – 175 g;
table salt - to taste.

Step-by-step production

Remove the skin from the carrots using a vegetable peeler, rinse it under cold water, lightly blot it from excess water with cardboard napkins, and grate it using a grater with small holes.
In a suitable sized saucepan with a non-stick coating, heat 200 ml of milk with the addition of 10 grams of butter, add chopped vegetables, lightly add salt and boil everything together for 10 minutes.
After the designated time, pour the required amount of semolina into the container with the remaining ingredients and boil the mixture for another 5 minutes until it thickens, stirring constantly.
After 5 min. Remove the ladle from the heat and let the carrot mass cool slightly, then with your hands moistened in water, form oval or round balls of approximately similar size and roll them in breadcrumbs.
Place the flatbreads on a baking sheet with a silicone mat and place in an oven preheated to 180°C. After about 25-30 minutes, your healthy and tasty carrot cutlets in the oven will be ready and you can safely serve them.

Tip: if you want to get an unforgettable unique taste and pleasant smell, add a couple of cloves of garlic to the recipe during the cooking process.

Sweet balls are a good option for kids

Production time: 1 hour 5 minutes

Number of servings: 16

Energy value

proteins – 4.3 g;
fats – 4.3 g;
carbohydrates – 18.4 g;
calorie content – 129.4 kcal.

Ingredients

carrots – 500 g;
apples – 300 g;
dried apricots – 150 g;
chicken eggs – 2 pcs.;
milk 3.2% – 300 ml;
butter – 40 g;
semolina – 150 g.

Step-by-step production

Peel carrots and apples and wash under a running tap, then cut out the core with seeds from the fruit and chop the products on a small grater.
For dried apricots previously soaked in warm water, blot them with cardboard kitchen towels and pass through a meat grinder or grind in a blender.
In a thick-bottomed saucepan, combine milk with apples and carrots and place on the stove. After a few minutes, add dried fruits to the container and simmer the ingredients over moderate heat for a quarter of an hour until the dried apricots soften.
After 15 minutes, add 150 g of semolina and 40 g of butter into the resulting mass, stir everything thoroughly and remove from heat.
When the mixture has cooled slightly, crack in several large chicken eggs and mix thoroughly again.
Using a tablespoon, carefully form the sweet minced meat into cutlets and place them on a baking sheet lined with baking paper. Cook the dish for a third of an hour at 180 °C.

Advice: if your family does not eat dried apricots, then simply replace it with sweet sand.

A fascinating variation with Hercules oat flakes and hard cheese

Production time: 1 hour 15 minutes

Number of servings: 15

Energy value

proteins – 4.4 g;
fats – 6 g;
carbohydrates – 14.1 g;
calorie content – 128.2 kcal.

Ingredients

carrots – 1 kg;
oat flakes “Hercules” – 70 g;
hard Dutch cheese – 100 g;
milk 3.2% – 125 ml;
premium wheat flour – 120 g;
sour cream 15% fat – 75 g;
melted butter – 50 g;
table salt - to taste.

Step-by-step production

Chop the peeled and washed carrots very finely with a sharp knife by hand and boil in bubbling milk over medium heat for 10 minutes.
After the designated time gap, pour oatmeal into the container and continue cooking the ingredients until viscosity appears, then remove the mixture from the stove and let it cool slightly.
Add sour cream, salt to your taste and sifted wheat flour into the resulting mass and stir thoroughly.
Grind a piece of Dutch cheese on a medium grater and add part of the product into a container with the rest of the ingredients, mix everything again.
From the purchased viscous minced meat, with wet hands, begin to sculpt the meatballs. First, make the shape you need (oval or round), then sprinkle it with a small amount of cheese and cover it with a tablespoon of carrot mixture on top.
Grease a refractory dish well with melted butter, place the resulting cutlets in it and bake them at 180 °C for 25-30 minutes until a beautiful golden brown crust appears.

To present the carrot balls in a presentable manner, place them hot on a flat serving dish lined with lettuce leaves and top with natural plain yoghurt or cream sauce. This dish can be consumed as an independent dish, or together with some light side dish and fresh vegetables.

As you can see, preparing carrot cutlets in the oven will not be difficult for either the most experienced chefs or novice housewives. Therefore, we hope that you will certainly repeat this masterpiece of culinary art in your own home kitchen in the near future and delight your family and friends with tasty and healthy vegetable balls. Bon appetit!

Carrot cutlets in the oven

Healthy baked vegetable cutlets made from carrots. Carrot cutlets are a vegetable dish suitable for those who eat healthy or are on a diet. After all, they are cooked in the oven, which is much healthier. Naturally, those who love vegetables will be able to appreciate the taste of carrot cutlets.

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Carrot cutlets in the oven

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	108 kcal
Belkov:	4 g
Zhirov:	4 g
Carbohydrates:	14 g
Used:	18 / 18 / 64
N 36 / S 43 / V 21

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Prepare the necessary ingredients to make carrot cutlets in the oven. Carrots must be carefully washed with a brush under running water. You can take ready-made breadcrumbs, or you can create your own. To do this, dry the bread or loaf in the oven and grind it using a comfortable method into small crumbs.

Step 2:

Peel the carrots and grate them on a small grater.

Step 3:

Melt the butter in a suitable sized frying pan and add the cooked carrots. Simmer the carrots over moderate heat, stirring occasionally, for 5 minutes.

Step 4:

Pour milk into the pan, add a little salt and stir. Simmer the carrots until soft. At the same time, cover the pan with a lid and do not forget to stir so that the carrots are stewed moderately.

Step 5:

When the carrots become soft, sprinkle semolina over the entire surface of the carrots. Stir the carrot mixture thoroughly so that semolina lumps do not form. Adding semolina will make the carrot mince more viscous, and the finished cutlets will be more filling.

Step 6:

Simmer the carrot mixture over low heat while stirring until the semolina swells and thickens slightly.

Step 7:

Cool the carrots. You can transfer it to another container so that the mass cools faster.

Step 8:

In a small deep bowl, beat the egg with a fork until smooth.

Step 9:

Add the beaten egg to the cooled carrot mixture. Stir thoroughly with a spoon.

Step 10:

A thick, viscous mass comes out. It doesn’t actually stick to your hands and the cutlets are easy to form.

Step 11:

Form cutlets of the desired size from the carrot mixture. Place breadcrumbs on a flat plate with small sides. Roll each cutlet in breadcrumbs on both sides. Breading will allow you to get a crispy crust on the cutlets.

Step 12:

Grease a baking sheet with butter or vegetable oil. Place the formed cutlets.

Step 13:

Bake carrot cutlets in an oven preheated to 180C for 20 minutes. Production time will depend on the operating characteristics of the oven.

Step 14:

Serve carrot cutlets warm or cooled as a separate dish. Can be with sour cream or milk or cream sauce. Bon appetit!

Carrot cutlets can also be prepared as a dessert by adding, for example, grated apple and a little sugar. And you can serve them with sweet sauces.

Carrot cutlets are suitable for healing nutrition when it is necessary to reduce the load on the digestive organs. Of course, such cutlets are also useful for children's menus. Only in the implementation of the extreme may small problems appear)). At least that’s what happened to us).

And I really liked the cutlets, because I respect such dishes. The carrots were of the sweet variety and the cutlets came out with a nice sweetened flavor.

Lenten carrot cutlets

Carrot cutlets do not evoke pleasant memories in enough people. And all because in childhood we were overfed with the wrong carrot cutlets. You won't believe it - but they can be delicious! This recipe will tell you how to cook lean carrot cutlets in the oven.

Instead of an apple, you can add sweet bell pepper to the minced meat.

Carefully wash three large carrots weighing approximately 500 grams. Using a vegetable peeler, remove the skin from the root vegetables. Let's grate them. I used a coarse grater, because finely chopped vegetables will release even more juice, and the recipe for lean carrot cutlets does not imply this.

Place the grated sweet carrots in a deep bowl, in which we will combine all the necessary ingredients for the cutlets.

We will carefully wash and peel the ripe apple so that our cutlets come out as tender as possible. Remove the core and seeds from the fruit.

Using the same grater, chop both halves of the apple and add it to the grated root vegetables. It will give the finished dish a special note and make it even more aromatic and tasty.

To prevent the ingredients from darkening and losing their vibrant color, immediately sprinkle them with the juice of half a lemon. If the carrots and apples are very juicy, then they need to be slightly squeezed so that the minced meat is not very watery and the products are comfortable to form.

Peel and wash a small head of snow-white onion. Cut it into small cubes, as the recipe asks.

Add the chopped onion to the bowl with the crushed ingredients.

Peel and wash the garlic. To make lean carrot cutlets in the oven, we need two small cloves. Let's put them through the press and add them to the rest of the products.

Now add salt and freshly ground dark hot pepper to taste so that the lean carrot cutlets (recipe in the oven) come out moderately polished and special. If desired, you can additionally add dried herbs, for example basil, dill or thyme.

Next, pour slightly refined vegetable oil into the mixture (approximately 2 tablespoons). Mix the ingredients thoroughly.

To hold the minced meat together, add a few tablespoons of semolina. Again, mix everything thoroughly with a spoon so that the semolina combines perfectly with the rest of the ingredients.

Leave the mixture for 20 minutes so that the semolina swells and increases in size. This will make the mixture thicker.

Turn on the oven, setting its temperature to 180 degrees. Prepare a baking tray by covering it with food foil. To prevent the products from sticking to the foil, sprinkle it with a small amount of refined oil. The easiest way to do this is with a kitchen sprayer. You can also grease the baking sheet with oil using a pastry brush.

Now let's start forming small lean carrot cutlets - the recipe with photos illustrates this process step by step for your convenience.

Roll each cutlet in breadcrumbs to give them a delicious crispy crust. I prefer to use homemade breadcrumbs for breading. To do this, cut off the crusts from yesterday's bread. Toast the bread slices in the oven on low until golden brown. Let the crackers cool completely and grind them using a blender. We will pour the finished crackers into a glass jar and store the breading, closing it with an airtight lid.

Place the finished products on a prepared baking sheet at a distance from each other. From this amount of vegetables I got 9 cutlets.

We send our products to bake - the lean carrot cutlets will be golden in the oven and baked one hundred percent. After 10 minutes, carefully take them out and turn them over to the other side so that all sides are perfectly browned. We will bake the cutlets for another 10 minutes, after which we will remove them from the oven.

Lenten carrot cutlets in the oven. How to make the most delicious carrot cutlets?

Have a nice day! I would like to write this recipe to help all those who are fasting, so that you are not afraid to experiment with making food. Indeed, in essence it can be quite different. For the first course you can serve lentil soup or borscht, for the second course - carrot cutlets, and for dessert - cookies or pancakes. And now a decent menu has already been released. I'm not even talking about vegetable salads, of which there are a huge number, and you literally shouldn't have any problems with them.

Oh, so let’s talk about cutlets now. Who would have thought that they could be cooked with carrots and still be quite tasty? Honestly, I had a hard time believing it myself. But after trying it, I changed my worldview. Nourishing, fragrant, and how wonderful they are from this recipe that it simply must be repeated. Moreover, the goods needed for their production are absolutely insignificant.

This recipe can also be used by those who want to lose a couple of extra pounds. With it you will do this quickly and unnoticed, because there will simply be no feeling of hunger. Carrot cutlets are quite nutritious. And, of course, healthy, thanks to the large amount of vitamins in this orange vegetable, as well as the bran that we will add to their composition.

Lenten carrot cutlets according to a traditional recipe (with semolina and bran)

This is one of the best recipes, apart from the one I tried to cook with the addition of minced meat. We will bake in the oven in a small amount of oil for nutrition. If you absolutely do not want to use it, then you can pour water onto the baking sheet, this way the cutlets will remain juicy and even less caloric. And thanks to the water, they will not stick to the surface during cooking.

600 g carrots;
half a glass of semolina (about 80 g in some places);
2 tablespoons bran;
100 ml water;
2 tablespoons vegetable oil;
salt and spices.

To enhance the taste, you can add turmeric and ground paprika. In my opinion, these seasonings would be very appropriate here. And they will make the taste more catchy and rich. They will also give even greater brightness and “orangeness” to an already wonderful dish.

Why do you need semolina? Naturally, this is not the most necessary product, but with it the products turn out to be the most fluffy and airy. It also slightly increases the calorie content of the dish, but this is good, we need to get strength from somewhere.

How to deliciously cook lean carrot cutlets in the oven?

1. The first thing we need to do is peel and wash the carrots.

Then we grate it on a large grater.

Place it in a saucepan, pour 100 ml of water into it and put it on the stove to simmer.

Cook over low heat for approximately 15 minutes.

2. Then put the stewed carrots into a bowl, add salt, spices, semolina, and bran to it. We also pour two tablespoons of vegetable oil here. Mix everything thoroughly.

3. With wet hands, form cutlets and place them on a baking sheet greased with vegetable oil.

As I wrote above, you can use water instead of oil.

Place in the oven and bake for 20 minutes at a temperature of 200-220°C.

The finished dish can be served with any vegetable salads, permitted sauces and side dishes. By the way, it can be served both cool and hot. I liked it even better cold.

Look how colorful these carrot cutlets turn out - what is needed in the spring when there is a lack of vitamins. Wonderful and healthy, and most importantly delicious!

Tell me, do you adhere to fasting? What are the signature dishes on your table? What do you cook most often?