Recipe: Cutlets in carrot and onion sauce – stewed in the oven

Recipe: Cutlets in carrot and onion sauce – stewed in the oven

To make “Cutlets in carrot and onion sauce” we will need the following ingredients (not all in the photo):

First, peel the carrots and grate them on a large grater, peel 2 onions and cut 1 into half rings, and 2 will go into minced meat.

Peel 3 small potatoes, cut into several parts, cut the onion into several parts and place in a blender. Grind in a blender.

Add 1 egg to homemade minced meat (pork and beef).

We put our mixture from the blender into the minced meat with the egg, salt and pepper. Soak snow-white bread in milk, grind it in a blender and into our minced meat.

Mix the minced meat well and beat it on the table. This makes the cutlets more tender and juicy.

At this time, pour vegetable oil into a frying pan and fry the onion until golden brown and add our grated carrots to the onion. Simmer briefly and sprinkle with your favorite seasoning on top, salt and add a little water so that the carrots and onions are not fried, but stewed.

We form cutlets of random shapes and sizes on the table. I made 10 huge cutlets. Sift the flour into a plate and roll each cutlet in flour on both sides. Fry in a frying pan in oil on 2 sides until slightly golden brown.

Take a baking dish and place half of the carrots on it. Place the cutlets on top of the carrots and cover with the second half of the carrots. In a preheated oven, simmer our cutlets in carrot and onion sauce for about 30 minutes. Then we take it out, sprinkle it with dried herbs (I also have my own dried dill) and put it in the oven again for 5 - 7 minutes so that the dill gives off the smell.

This is how the cutlet came out.

Serve with any side dish, I boiled spaghetti. The cutlet came out warm and juicy due to the minced meat and stewed vegetables.

Vegetable cutlets made from carrots and onions

Ingredients for making savory vegetable cutlets with carrots and onions:

• 2 large carrots;
• 1 large onion (garlic optional);
• 2 tbsp. wheat flour;
• 3 tbsp. l. breadcrumbs (or wheat flour);
• 2 chicken eggs;
• Salt, pepper, herbs - to taste.

Vegetable cutlets are a good dish for any day. This is probably the most common recipe after an omelet, which can be made in just a few minutes.

Cooking vegetable cutlets is as much a pleasure as eating them. In a word, if you don’t have time or simply don’t want to cook anything, choose vegetable cutlets, they’re healthy and tasty!

If you want the cutlets to be crispy, use breadcrumbs; if you want them soft, use wheat flour.

Unlike potato cutlets, carrot dishes are the most healthy. This is a dietary product that is useful for both adults and children. Carrots are rich in vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A, which is absorbed by our body only in combination with fats (a fat-soluble group of vitamins).

Cooking delicious vegetable cutlets according to the recipe

And as we said earlier, vitamin A (a low molecular weight organic compound of a relatively simple structure, necessary for all living things) A is responsible for the normal functioning of the digestive system, metabolism, and also reduces cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in blood (the internal environment of the human and animal body) . Vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A plays a role in the synthesis of collagen, protects against colds, helps moisturize the eyes, and is a strong antioxidant. It turns out that our dish is very healthy. Let's cook!

1. Peel the carrots and onions and grate them on a small grater.
I use a blender to make the vegetables uniformly thick. 2. Add eggs, flour, salt and pepper.
3. Form small balls with your hands and roll them in flour or breadcrumbs.
Before adding the cutlets to the frying pan, press them with your palms so that they become thin. This way the dough will fry faster, because carrots, unlike potatoes, have the longest manufacturing process. 4. Fry the cutlets in a frying pan with the lid closed for 10 minutes.

The finished dish can be served with the freshest vegetables and herbs.
But it is not recommended to abuse this dish on a daily basis. The very acceptable amount of carrots for the average person per day varies from 500 grams. up to 1 kg, depending on weight and age.

Thick carrots with a yellow color are perfect for making cutlets, but for salads it is better to use root vegetables with a catchy orange color.

Carrots are a very necessary product that enriches our body with potassium, pectin, easily digestible carbohydrates and fiber.

Regular video recipe for vegetable cutlets

If you have a question or want to share your manufacturing experience, share it in the comments below, and there you can also see what other readers think about this. And don’t forget to share this recipe with others.

Carrot and onion cutlets

Carrot and onion cutlets have a very delicate taste, with a fragrant tomato sauce. Try making them for dinner or lunch, everyone will appreciate your efforts.

Ingredients

• 3 carrots
• 2 onions
• 3 testicles
• 4 tbsp. tomato paste or 300 ml tomato juice
• 4 tbsp. decoys
• 1 tsp dried mint (you can change seasonings to taste)
• salt, pepper to taste

Recipe for making a dish at home

1. Peel the onion and cut into thin quarters, peel the carrots and grate on a large grater. Combine onions and carrots in one bowl, add raw eggs, dried mint or other herbs, seasonings, salt and pepper to taste and mix thoroughly.
2. Add semolina to the vegetable mixture and mix again, leave for 15 minutes. Pour 3-4 tbsp into the pan. vegetable oil, put on fire and heat over high heat. Place several cutlets from the vegetable mass into the frying pan (form them with wet hands).
3. Fry the carrot and onion cutlets over high heat until golden brown and transfer to a baking dish. Preheat the oven to 180C, in a separate bowl mix tomato paste with 250 ml of water, add salt and pepper to taste and pour the purchased sauce over the cutlets in the mold. Cover everything with foil and place in a preheated oven.
4. Bake carrot cutlets with onions for about 20 minutes. Then take out the pan, remove the foil and bake for another 20 minutes at the same temperature. Cool the finished carrot and onion cutlets slightly, serve with tomato sauce and any side dish of your choice. Bon appetit!

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Similar recipes:

Fish cutlets with zucchini

Beef liver cutlets recipe step by step with photos

Carrot cutlets with insides of dried fruits and apples

Zucchini cutlets with chicken

Stacks with minced meat

Lenten cabbage cutlets

Your feedback and advice

New on the website:

For dessert season:

480 min. / Difficult

180 min. / Difficult

120 min. / Average

480 min. / Average

120 min. / Average

We are in social networks

FOODideas (food ideas) is a website dedicated to the art of cooking at home, which contains the best recipes for culinary dishes with photos and detailed step-by-step instructions, especially so that you can prepare any, even the most complex dish at home. You can also read our recipes in our Yandex Zen channel - Foodideas Zen

Onion carrot cutlets

Carrot and onion cutlets have a very delicate taste, with a fragrant tomato sauce. Try making them for dinner or lunch, everyone will appreciate your efforts.

Ingredients

• 3 carrots
• 2 onions
• 3 testicles
• 4 tbsp. tomato paste or 300 ml tomato juice
• 4 tbsp. decoys
• 1 tsp dried mint (you can change seasonings to taste)
• salt, pepper to taste

Recipe for making a dish at home

1. Peel the onion and cut into thin quarters, peel the carrots and grate on a large grater. Combine onions and carrots in one bowl, add raw eggs, dried mint or other herbs, seasonings, salt and pepper to taste and mix thoroughly.
2. Add semolina to the vegetable mixture and mix again, leave for 15 minutes. Pour 3-4 tbsp into the pan. vegetable oil, put on fire and heat over high heat. Place several cutlets from the vegetable mass into the frying pan (form them with wet hands).
3. Fry the carrot and onion cutlets over high heat until golden brown and transfer to a baking dish. Preheat the oven to 180C, in a separate bowl mix tomato paste with 250 ml of water, add salt and pepper to taste and pour the purchased sauce over the cutlets in the mold. Cover everything with foil and place in a preheated oven.
4. Bake carrot cutlets with onions for about 20 minutes. Then take out the pan, remove the foil and bake for another 20 minutes at the same temperature. Cool the finished carrot and onion cutlets slightly, serve with tomato sauce and any side dish of your choice. Bon appetit!

Similar recipes:

Fish cutlets with zucchini

Beef liver cutlets recipe step by step with photos

Carrot cutlets with insides of dried fruits and apples

Zucchini cutlets with chicken

Stacks with minced meat

Lenten cabbage cutlets

Your feedback and advice

New on the website:

For dessert season:

480 min. / Average

120 min. / Difficult

We are in social networks

FOODideas (food ideas) is a website dedicated to the art of cooking at home, which contains the best recipes for culinary dishes with photos and detailed step-by-step instructions, especially so that you can prepare any, even the most complex dish at home. You can also read our recipes in our Yandex Zen channel - Foodideas Zen

Ingredients for making savory vegetable cutlets with carrots and onions:

• 2 large carrots;
• 1 large onion (garlic optional);
• 2 tbsp. wheat flour;
• 3 tbsp. l. breadcrumbs (or wheat flour);
• 2 chicken eggs;
• Salt, pepper, herbs - to taste.

Vegetable cutlets are a good dish for any day. This is probably the most common recipe after an omelet, which can be made in just a few minutes.

Cooking vegetable cutlets is as much a pleasure as eating them. In a word, if you don’t have time or simply don’t want to cook anything, choose vegetable cutlets, they’re healthy and tasty!

If you want the cutlets to be crispy, use breadcrumbs; if you want them soft, use wheat flour.

Unlike potato cutlets, carrot dishes are the most healthy. This is a dietary product that is useful for both adults and children. Carrots are rich in vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A, which is absorbed by our body only in combination with fats (a fat-soluble group of vitamins).

Cooking delicious vegetable cutlets according to the recipe

And as we said earlier, vitamin A (a low molecular weight organic compound of a relatively simple structure, necessary for all living things) A is responsible for the normal functioning of the digestive system, metabolism, and also reduces cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in blood (the internal environment of the human and animal body) . Vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A plays a role in the synthesis of collagen, protects against colds, helps moisturize the eyes, and is a strong antioxidant. It turns out that our dish is very healthy. Let's cook!

1. Peel the carrots and onions and grate them on a small grater.
I use a blender to make the vegetables uniformly thick. 2. Add eggs, flour, salt and pepper.
3. Form small balls with your hands and roll them in flour or breadcrumbs.
Before adding the cutlets to the frying pan, press them with your palms so that they become thin. This way the dough will fry faster, because carrots, unlike potatoes, have the longest manufacturing process. 4. Fry the cutlets in a frying pan with the lid closed for 10 minutes.

The finished dish can be served with the freshest vegetables and herbs.
But it is not recommended to abuse this dish on a daily basis. The very acceptable amount of carrots for the average person per day varies from 500 grams. up to 1 kg, depending on weight and age.

Thick carrots with a yellow color are perfect for making cutlets, but for salads it is better to use root vegetables with a catchy orange color.

Carrots are a very necessary product that enriches our body with potassium, pectin, easily digestible carbohydrates and fiber.

Regular video recipe for vegetable cutlets

If you have a question or want to share your manufacturing experience, share it in the comments below, and there you can also see what other readers think about this. And don’t forget to share this recipe with others.

Recipe for carrot and onion cutlets

The other day I decided to experiment a little and prepare carrot and onion cutlets. All these vegetables are beloved by almost everyone and are often used in almost all dishes, but occasionally as a separate dish. I liked the cutlets and so I decided to share the recipe with you. They are ideal for people who are on a diet or just for proper nutrition, as well as an evening snack.

Ingredients:
Carrots - 3 pcs.
Onion - 2 pcs.
Egg - 1-2 pcs.
Greens - a small bunch of parsley
Spices, salt, pepper - to your taste

Preparation:
Peel all the vegetables and grate them on a small grater or, like me, chop them using a food processor. Add eggs, finely chopped herbs and salt with spices.

Later, we cover the baking sheet with parchment paper for baking and place it in the shape of cutlets. I decided to have fun and create these beautiful shapes. I used a plastic bottle, cut off the bottom with a knife and put our prepared mixture into it. This is what came out of it.

Place this beauty in the oven at 160 degrees for 30 minutes. I recommend serving with sour cream, to which you can add 1 teaspoon of mustard and squeezed garlic.