Carrot cutlets

In this section, our creators share the most successful recipes for carrot cutlets with step-by-step photos and instructions. We will tell you and show you how to make delicious carrot cutlets!

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Carrot cutlets recipe

Ingredients

Butter – 20 g

Semolina – 30 g

Chicken egg – 1 pc.

Breadcrumbs – 2 tbsp.

Vegetable oil – for frying (optional)

Ingredients

Chicken eggs – 2 pcs.

Garlic – 2-3 cloves

Dried basil or other herbs

Ground dark pepper - to taste

Ingredients

Semolina – 2 tbsp.

Salt, hot pepper, bay leaf, allspice - to taste

Ingredients

Fresh carrots – 400 g

Large testicle – 1 pc.

Semolina – 120 g

Onions – 120 g

Granulated garlic – 1 tsp.

Dried dill – 1 tbsp.

Ground black pepper – 0.5 tsp.

Breadcrumbs – 100 g

Refined vegetable oil – 80 ml

Ingredients

Potatoes (boiled) – 3 medium sized

Adyghe cheese – 250 g

Vegetable oil for frying carrots – 2 tbsp.

Spices - to taste

Flour - for breading

Vegetable oil - for frying

Ingredients

Semolina – 50-100 g

Vegetable oil – 1-2 tbsp.

Breadcrumbs - as needed

Ground dark pepper - to taste

Green onions – 1 bunch

Garlic – 2 cloves

Curry - to taste

Paprika - to taste

Walnuts – 1 handful (optional)

Sunflower seeds – 2 handfuls (optional)

Ingredients

Onions – 170 g

Chicken egg – 1 pc.

Hard cheese – 80 g

Semolina – 6 tbsp.

Sunflower oil – 3 tbsp.

Ground dark pepper - to taste

Garlic – 2 cloves

Ingredients

Semolina – 140 g

Onions – 1 pc.

Bell pepper – 300 g

Greek yogurt – 3 tbsp.

Wheat flour – 60 g

Coconut oil – 40 ml

Salt, black pepper, spices - to taste

Ingredients

Semolina – 100 g

Sunflower oil – 4 tbsp.

Ingredients

Jacket potatoes – 1 pc.

Breadcrumbs – 1 tsp.

Vegetable oil – 30 ml

Salt, hot pepper - to taste

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6 recipes for very tasty carrot cutlets

How to properly cook carrots for cutlets

Before use, the vegetable is thoroughly washed and then peeled. Specifically in this sequence. If you peel an unwashed root vegetable, the dirt from your fingers will get into the porous pulp, making it difficult to wash it out.

The cooked carrots are crushed. This is done using a fine-mesh grater, meat grinder or blender.

How to choose? Give preference to flashy fruits: they contain more vitamins. Take firm vegetables with a smooth, non-deformed surface, without cracks. Black spots indicate the beginning of decay, greenish spots indicate insufficient ripeness or improper storage.

Now we’ll figure out step by step how to cook carrot cutlets .

Traditional carrot cutlet recipe

They are not bad as an independent dish, as a side dish for meat, or as a snack. It turns out very tasty .

3-4 medium carrots (about half a kilo);
80-90 grams of flour (3 heaped tablespoons);
2 testicles;
salt;
sunflower oil;
optional semolina or breadcrumbs .

Wash and peel the root vegetables thoroughly. Grate on a small mesh grater and transfer to a comfortable large bowl.
Salt the mixture, beat in the eggs and stir. Add flour evenly. Mix the minced meat thoroughly with a spatula.
Wet your hands with water and form into patties. If desired, bread them in semolina or breadcrumbs.
Fry the meatballs over medium heat for 5-6 minutes on each side until nicely golden brown. When cool, they are no less tasty than when hot.

Fundamentally! If the vegetables are very juicy, it is better to squeeze them a little so that the minced meat does not come out watery.

The most delicious and ordinary recipe

If the root vegetables are already boiled in advance, production will take a minimum of time. Fast and delicious .

4 medium boiled carrots;
1.5-2 tablespoons of flour;
1 testicle;
salt;
vegetable oil.

Process the carrots in a blender or finely grate them.
In a bowl, mix the crushed ingredient, salt, egg, flour. With wet hands, form into patties.
Fry the cutlets in hot oil for 2-3 minutes on each side. Serve with sour cream.

The dish comes out the most airy if you separate the white from the yolk, beat it and carefully mix it with the minced meat.

Recipe from Yulia Vysotskaya

This option is reminiscent of potato pancakes. Parmesan and cream add delicacy and piquancy to the dish.

large carrots - 3 pcs.;
10 percent cream - 30 ml;
testicle - 1 pc.;
wheat flour - a heaping tablespoon (can be exchanged for rice);
parmesan - 30-40 g (jugas is also suitable);
2 pinches of salt;
vegetable oil.

Grate the washed, peeled root vegetables on a large grater.
Break an egg into a suitable bowl, add salt, shake, add flour evenly, making sure there are no lumps. Add Parmesan and stir.
Combine carrots with egg-flour mixture, pour in cream.
Using a brush or folded cardboard towel, lightly coat the bottom of a nonstick pan with oil. Place potato pancakes by the tablespoon and fry over medium heat until they form a firm crust.

Poll: Do you like carrot cutlets?

Total votes: 56. Total participants: 56.

Carrot cutlets with semolina

At this point, you will learn how to cook the same savory cutlets “ like in kindergarten ”: with milk, soft and juicy.

4 large carrots;
350 ml milk;
70 gr. semolina;
2 whole eggs plus 1 white;
a teaspoon of sugar;
sunflower oil;
breadcrumbs for breading.

Place the washed and peeled root vegetables in a blender and chop. Place in a saucepan, add milk and sugar.
Place the pan on the stove over low heat and simmer for about half an hour.
Add semolina, simmer for another 10 minutes with repeated stirring. Cool to room temperature.
Add the eggs into the cooled mixture and form into small balls.
Lightly beat the egg white in one bowl and add the breadcrumbs to another. Dip the cutlets in egg white, then bread them in breadcrumbs and place in a frying pan with heated vegetable oil. Cook over moderate heat.

Traditional semolina cutlets are simply modified:

on fasting days, it is enough to remove the eggs from the composition, halve the size of the cereal: you will get a lean recipe ;
for a recipe without semolina, simply reduce the amount of milk (it should slightly cover the carrots), simmer until it evaporates completely, add two tablespoons of flour to hold the mass together.

Grated apple will improve the taste of the dish. It is added 5 minutes after the cereal.

In the oven

This option will amuse those who are constantly looking for how to create dietary food . Carrot cutlets are cooked in the oven without fat. The recipe we chose is not completely traditional , but the most nutritious.

3 carrots;
2.5 tbsp. l. oatmeal;
100 grams of Adyghe type cheese;
garlic clove;
salt pepper.

Boil or bake the washed vegetables until cooked, peel. Finely grate the root vegetables, cheese and garlic.
Combine the grated ingredients with flour, pepper and salt (remember that the cheese is already salted).
Form cutlets and place on a baking sheet lined with parchment.
Preheat the oven to 180°C, bake the products for 15 minutes.

If you don’t have ready-made oatmeal, grind the flakes in a coffee grinder.

For a sweet option, instead of spicy and salty ingredients, use dried apricots, prunes and grated apple.

Dietary

Low-calorie vegetable cutlets are a godsend for people who are in the process of losing weight or on a forced healthy diet. For greater usefulness, they should be steamed : in a double boiler or in a slow cooker . We suggest preparing lean beetroot and carrot cutlets . Beets will enhance the beneficial effect on the body.

200 grams of carrots and beets;
100 grams of semolina;
1-2 cloves of garlic;
greens, pepper, salt;
vegetable oil for lubricating the mesh.

Step by step recipe:

Wrap the vegetables individually in foil and bake in an oven preheated to 200°C. Carrots will need 30-40 minutes, beets 40-50. Cool, remove the skin.
Grate the vegetables on a small grater, combine with semolina, chopped herbs, salt and pepper.
With wet hands, form cutlets and place on a greased grid. In a multicooker on the “Steam” mode or in a double boiler on the “Vegetables” mode, cook for 15 minutes.

These are just a few of the many options available. And based on these, you can, using your imagination, make dozens of options. Combine unsweetened varieties with various types of cheese, onions, potatoes, cabbage, even minced meat, sweet ones with dried fruits, nuts, seeds, honey, cinnamon, vanilla extract, etc., “play” with breading. Bon appetit!

Carrot cutlets - the best recipes

Carrots are healthy and tasty. Confectioners especially respect it for its natural sweet taste and natural color. Culinary experts never tire of inventing new and new sweets, desserts, and cakes. As for savory cuisine, the orange root vegetable occupies one of the central places here. The tradition of using it only as an auxiliary product, in general, does not underestimate its countless advantages, which is well understood by true connoisseurs of vegetarian cuisine. The vegetable is naturally beneficial for both adults and children. But try to force your own baby to eat it fresh! And so now we want to bring to your attention the most sophisticated option for consuming carrots - in the form of carrot cutlets. A step-by-step recipe with photos will make your daily menu more varied. They will become a popular dish in your diet, as they are prepared without a single drop of fat, in the oven. You can serve carrot cutlets as an independent dish or as an appetizer with any side dish.

Carrot cutlets with semolina: recipe

Ingredients:

carrots – 300 gr;
chicken eggs (small) – 1 pc.;
semolina – 1.5 tables. l.;
bay leaf – 1-2 pcs.;
peppercorns – 1-2 pcs.;
salt, pepper - to taste;
baking dishes.

How to cook carrot cutlets:

Fill the peeled carrots with water, add spices - bay leaf, peppercorns (for aroma) and cook until soft. This will take 20-25 minutes. Let's cool it.
Then grind it in a blender bowl or grate it on a small grater. Pour semolina into the carrot mixture.
Beat in a chicken egg and add salt and pepper to taste.
Leave the cutlet mass for 15-20 minutes - let the semolina absorb the juice. The dough will become thickest.
For baking, take silicone molds and fill them halfway with the prepared minced meat.
Bake for 15-20 minutes, setting the oven to medium power - 190-200°. The contents in the molds will increase in volume and become fluffy. The orange “cupcakes” will take on an even more golden color. Silicone molds allow them to keep their shape perfectly even after baking.

Carrot cutlets like in kindergarten

What we will need:

carrots - 500g;
semolina - 100g;
onion - 100g;
salt - 0.5 tsp;
spices - 0.5 tsp;
flour - 3 tbsp;
sunflower oil - 4 tbsp.

How to create carrot cutlets:

Wash and peel the carrots. Grind in a meat grinder, blender or grater. If we use the smallest grater, the cutlets will be very tender.
Pour semolina, salt, and seasonings into a bowl with carrot mixture. We use spices according to our own preference. Peel the onion and chop it as finely as possible. We send it there too.
Mix everything in a bowl. The semolina will absorb the released juice. While the semolina swells, leave the cutlet mixture quickly. You will get soft carrot mince. At first it may crumble a little, but as soon as you mix everything well again, the semolina will tie everything together.
Let's start forming the cutlets. Using a damp spoon, scoop up the minced meat. Using our hands, we sculpt the shape that suits us, carefully holding the edges, and dip it in a mound of flour. Roll on all sides.
Pour refined sunflower oil into a frying pan and heat it well. Place the cutlets on a hot surface. Fry on both sides. First, over high heat until the crust comes out. Then reduce the heat and bring the carrots to softness.
Place the finished cutlets on a paper napkin to get rid of excess oil, then onto a plate.

Carrot cutlets made with semolina are served warm, with sour cream or yogurt. In general, they are also not bad without sauces. Naturally, they won’t change the meat ones, because they are loved specifically for their lightness and pleasant taste. Well, do you remember lunches in kindergarten and carefree times? Then cure depression with children's associations - carrot cutlets!

Recipe for carrot cutlets made from raw carrots

List of goods:

carrot cake - 300g;
eggs - 1 piece;
flour - 2 tbsp;
sour cream – 500g;
salt and sugar - to taste;
ground dark pepper;
garlic - 1 clove;
ginger root;
soy sauce;
vegetable oil;
sour cream or homemade cream for serving the dish.

How to cook carrot cutlets: step by step recipe:

So, after we amused our family with freshly squeezed vegetable juice, we were left with real vitamin grounds.
We carefully collect all the remaining vegetables from the lid and container of the juicer.
Place the carrot pulp in a deep bowl.
Beat in one or two chicken eggs, add a little sour cream, add salt and sugar to taste, mix well with a spoon. Sour cream or milk must be added to the vegetable cake because it itself is a little dry.
For better bonding, add a few tablespoons of flour and stir again.
Let the cutlet consistency sit, then taste for salt and sugar - add more if necessary. Heat a frying pan with vegetable oil. Spoon out the carrot mixture, forming careful circles or ovals, trying to smooth out any bulging edges. Fry the cutlets on both sides over medium heat.

We blot the finished carrot cutlets with a cardboard napkin. Crispy on the outside and airy on the inside, serve warm carrot cutlets with sour cream. Despite the advice to eat the food hot, it is no worse when cool.

The proposed recipes will be a good help for both vegetarian and dietary meals. And especially for diabetics. After all, people with diabetes are not recommended to eat sugar, but they just need to eat fruits and vegetables, including carrots.

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Carrot cutlets

Carrot cutlets, traditional recipe

Vegetable cutlets in our country, and throughout Europe, will not surprise anyone. Such dishes have appeared and are appearing on the tables not only of vegetarians. Well, carrot cutlets confidently occupy the first place in this list. To make such a light dinner or breakfast, the following products will be useful:

carrots – 0.5 kg;
semolina – 3 tablespoons;
sugar – 2 tablespoons;
milk – 100 ml;
testicles – 1 pc.;
butter – 100 g;
salt - to taste;
breadcrumbs and vegetable oil - for frying.

Peel the washed carrots, chop them on a large grater and put them in a saucepan. Pour milk into it, add butter, sugar, salt and put on low heat. Simmer the carrot mixture for approximately 15 minutes. During this period of time, the chopped root vegetable will become quite soft. Then add semolina to the saucepan and continue simmering for another 5 minutes.

Remove the purchased semi-finished product from the heat and let it cool. After this, you need to drive an egg into the mass. The result should be a homogeneous, thick mixture from which you can form cutlets. If the mass turns out to be runny, you can “thicken” it by adding a little flour.

Roll the cutlets in breadcrumbs and fry in heated vegetable oil until a golden brown crust appears. You can serve it with sour cream, and for children - with yogurt.

Carrot cutlets “like in kindergarten”

Almost everyone remembers what delicious carrot cutlets the cooks prepared in kindergarten. Is it possible to make the same ones at home? I guess, yes". After all, their typical taste depends only on the manufacturing technology. Naturally, the acquired result is unlikely to be one hundred percent analogue, but you can still try. These cutlets will require virtually the same ingredients as for the previous recipe:

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – 150 ml;
testicles – 1 pc.;
salt - to taste;
breadcrumbs and vegetable oil - for frying.

Carrot cutlets with semolina

Most recipes for carrot cutlets contain an ingredient such as semolina. And that's reasonable. Semolina is the gluing element that prevents the finished dish from falling apart. And in this version it is especially needed, since the recipe does not involve the introduction of eggs. All you need for production is:

carrots – 0.5 kg;
semolina – 5 tablespoons;
milk – 75-100 ml;
cottage cheese – 50 g;
raisins – 2 tablespoons;
semolina and vegetable oil - for frying.

Grate the carrots on the smallest grater. Add cottage cheese, raisins, milk and semolina to it. Mix the mixture thoroughly and leave for 10-15 minutes. During this period of time, the semolina will have time to swell as it should. After this, you can immediately start making cutlets. Each of them will need to be rolled in semolina and fried in a heated frying pan in vegetable oil.

Carrot cutlets baked in the oven

Due to the fact that these carrot cutlets are cooked in the oven, they can be considered a dietary dish. So even those who are struggling with excess weight can enjoy this dish. The following products are required for production:

carrots – 0.5 kg;
semolina – 6 tablespoons;
milk – 100-150 ml;
testicles – 1 pc.;
apples – 1 pc.;
dried apricots – 4-5 dried fruits;
butter – 100 g.

Soak the dried apricots in a small amount of warm water until they soften. Peel and grate carrots and apples. In this case, the size of the grater does not matter. You can completely rely on your own taste. Transfer the resulting mass into a small saucepan.

Dried apricots need to be cut into random pieces, crushed in a garlic press and added to the apple-carrot mixture. Pour the milk in there and put the saucepan on low heat. Cook the mixture for approximately 15 minutes.

After this, you need to remove the saucepan from the heat, put oil in it, add semolina and mix everything thoroughly. Then you need to drive an egg into the almost finished “dough” and you can start forming cutlets. They must be baked in an oven preheated to 180°C for approximately 20 minutes.

Steamed carrot cutlets

The extreme version of carrot cutlets turns out to be no less tasty if you steam them. Although any other recipe can be used to prepare this dish in this device.

Steaming is best done in a double boiler. Taking into account that in most manufacturing methods, carrots undergo heat treatment beforehand, they cook quite quickly - in about 15-20 minutes.

If there is no steamer in the house, then this is not a disaster. Steamed carrot cutlets can be prepared using an ordinary saucepan and a colander. To do this, you need to pour water into the dish, bring it to a boil, place a colander with cutlets on top so that the water does not touch it, and cover with a lid. In such an improvised steamer, carrot cutlets will be ready in about half an hour.

Carrot cutlets cooked in a slow cooker

But the recipe for traditional carrot cutlets is perfect for making in a slow cooker. The main trick here lies again in the manufacturing technology.

Peel the carrots and grate them on the smallest grater. Pour the milk into the multicooker and heat for 10 minutes in the “Steam” mode.

When it boils, add carrots, sugar and salt. After this, the multicooker needs to be started in the “Quenching” mode for 15 minutes. You need to pour semolina into the finished mass and mix thoroughly, then put it in a separate bowl and let it cool. Wash the multicooker immediately.

Once the mixture has cooled, crack an egg into it and form into cutlets. You need to fry the cutlets in the “Frying” mode for 5 minutes on each side.

Raw carrot cutlets

Carrot cutlets prepared according to this recipe will please everyone. Even the powerful half of the world's population who prefer to eat only meat products. Well, the ingredients for such a vegetable dinner are still needed:

carrots – 0.5 kg;
flour – 2-4 tablespoons;
sour cream – 2 tablespoons;
testicles – 1 pc.;
onion – 1 medium head;
garlic – 1 clove;
salt and pepper - to taste;
crackers and vegetable oil - for frying.

Grate the peeled carrots on a small grater. Add finely chopped onion, crushed garlic and egg to it. Mix the mixture well, add salt and pepper, add sour cream and mix again. Now you need to pour flour into the mixture evenly - 1 spoon at a time - so that the mixture comes out quite thick, suitable for forming cutlets.

Grind the crackers in a blender or using a regular rolling pin. Roll the cutlets in the purchased breading and fry in vegetable oil. It is best to serve the finished dish with sour cream and finely chopped herbs.