Lean carrot cutlets

There are a lot of vegetable cutlets: cabbage, carrots, green peas, beans, chickpeas, onions. These recipes are popular not only among vegetable eaters and fasting people. Almost all housewives cook them with pleasure, because the result is tasty, satisfying, bright, healthy, wonderful and at the same time economical. I would like to share my favorite recipe for carrot cutlets - made from carrots and oatmeal.

Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 40 minutes
Cost - very economical
Calorie content per 100 g – 296 kcal
Number of servings – 8 servings

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

How to cook lean carrot cutlets

Ingredients:

Oat flakes – 1 tbsp. (200 ml)
Carrots – 2 pcs.
Vegetable oil – 3 tbsp.
Salt - to taste
Mixed peppers - to taste
Breadcrumbs – 50 g

Manufacturing:

I made the first carrot cutlets in my life according to a traditional recipe: from carrots and flour (or semolina). In basic recipes in most cookbooks, it is suggested to add sugar to the carrot mince, with significantly more salt. I tried to listen to culinary authorities, but the result did not amuse me. The cutlets came out very sweet, because the carrots themselves contain quite a bit of sugar, and we added more. The result is almost a dessert dish.

For the same reason, carrot cutlets with dried apricots did not take root in my family (although the taste was harmonious, my men flatly refused to eat sweet cutlets). After various tests, the family had only one recipe left - carrot and oatmeal cutlets. There are really only two ingredients here. And you can choose spices according to your own taste. And, of course, if you are not fasting, you can afford to add one raw chicken egg to the minced meat.

When starting to make cutlets, first of all we need to steam the oatmeal. It is very convenient to use finely ground flakes, and the largest ones are also suitable. A glass of oatmeal should be filled with boiling water at a ratio of approximately 1:2. Mix the flakes with water, cover the bowl with the future porridge and leave to infuse.

In the meantime, we will prepare the carrots. I had two very large carrots, i.e. If you have medium-sized carrots, then it is better to take three pieces at once. Vegetables must be carefully washed, peeled and chopped. You can simply grate the carrots on a small grater, but I used the help of a head assistant - a food processor. In a food processor, you can grind the freshest hard vegetables into a pate, preserving all the juices.

When the oatmeal has almost completely cooled down, it must be combined with chopped carrots. Mix the minced meat and season to your taste. I prefer to add a little salt and a little more consistency than the usual peppers. The minced meat is ready. It doesn’t look very representative, but it’s bright.

Place a frying pan with vegetable oil on the fire. While it is heating up, form the cutlets. So that the cutlets come out with a crispy crust (and also so that they turn over perfectly - don’t forget, we don’t have eggs in the minced meat!), it is better to roll them in breadcrumbs. We wet our hands with cool water, form a round cutlet, bread the cutlet in breadcrumbs and immediately place it in a hot frying pan.

I saw that it is better not to mold carrot cutlets in advance, but to fry them right away. Then such cutlets will keep their shape better.

It is better to fry the cutlets over low heat and without using a lid. The cutlets are steamed under the lid, which means the warm shape of the carrot cutlets may be lost. In addition, lightly frying for a few minutes until golden brown on each side is completely enough, because the minced meat already contains ready-made oatmeal and finely grated carrots - they cook very quickly!

You can serve carrot cutlets in a variety of ways. Grilled vegetables will serve as a beautiful side dish. These cutlets are very tasty with salad, herbs, and boiled new potatoes.

Try to make carrot cutlets, unusually tender, tasty, healthy “suns on a plate.”

How to create lean carrot cutlets - egg-free recipes

Due to the carotene and fiber they contain, carrot cutlets will appeal not only to those who follow a Lenten menu or are vegetarians, because they do not contain products of animal origin. They are suitable for people who are simply concerned about their own health. There are many exciting options for making carrot cutlets without eggs, we have prepared the best of them for you.

Traditional recipe with semolina

The Lenten dish turns out not only tasty, but also beautiful, which is easy to see by looking at the photo. You can serve the meatballs with a salad or as a dessert. They mix amazingly with sour cream, but in this case they cease to be lean.

boiled carrots - 0.5 kg;
semolina (dry cereal) - 50 g;
sweet sand - 0.5 tsp;
breadcrumbs - 2 tbsp;
vegetable oil - in the amount needed for frying;
salt, spices - to taste.

Wash the carrots well with a brush.
Cook the vegetables until tender - about 30 minutes and cool, preferably placing them under cool water.
Peel the carrots, grate them on a small grater or pass them through a meat grinder. You can use a blender. Squeeze out excess water from the vegetables, add semolina, combine everything and let it brew.
Salt the carrot mixture, add sugar, spices and mix well.
With wet hands (to prevent sticking), form cutlets and roll in breading.
Fry in hot oil for 4-5 minutes. from each side. Our tasty and healthy dish is ready. If you wish, you can combine the cutlets with sour cream, honey or any other sauce to suit your taste.

How to replace semolina?

Because we are preparing lean carrot cutlets, the recipe does not use an egg for gluing the minced vegetables. Its function is performed by semolina. If for some reason you do not want to eat this cereal or because it contains gluten it is contraindicated for you, the product can be changed without harming the taste of the dish.

Instead of semolina the following can be used:

flour;
potato starch;
bran or oatmeal;
rice, previously boiled until sticky;
mashed potatoes into a viscous puree.

If you chose potatoes as a substitute, then look at the following recipe. Cutlets made from carrots with the addition of boiled tubers are a very easy-to-make and satisfying dish. The taste will not be as catchy as with semolina, but for some it is even better.

Carrot-potato balls

carrots – 500 g;
potatoes – 500 g;
salt, spices - to taste;
vegetable oil – 20 ml;
breadcrumbs for coating - 1/2 cup.

Wash the tubers and root vegetables, peel them and cook until tender. Drain the water and dry the vegetables over low heat for about a minute.
Mash thoroughly (you can use a blender), add 20 ml of oil, salt, and spices.
Form cutlets, roll them in breadcrumbs and fry for two minutes on each side.

You can create the most sharpened bits. To do this, add dark ground pepper, turmeric and crushed garlic to the minced meat.

For those who want to increase the amount of fiber they consume, the following recipe is suitable. Due to the bran included in the composition, the lean meatballs will be satisfying, but low in calories, also tasty and tender.

Carrot cutlets with bran

The introduction of a light component is useful not only because you can get rid of extra pounds. It is also fiber, which is good for digestion. The recipe is also without eggs, you can safely add it to your repertoire of meatless dishes.

carrots – 200 g;
wheat bran – 6-7 tbsp;
onions – 2 pcs.;
greens (parsley, dill) – 1/2 bunch each;
garlic – 2 cloves;
salt, pepper - to taste;
olive oil – 2-3 tbsp.

Wash the carrots, boil in salted water, then chop. Lightly sauté the onion in olive oil and add to the carrots.
Add chopped herbs and finely chopped garlic to the purchased puree.
Pour out the bran (at a ratio of 1:1 to the main mass), add salt and pepper to taste and thoroughly knead everything.
Form small cutlets from the purchased carrot mince.
Place the products on a heated frying pan, fry for 2 minutes on each side. Then bring to readiness under the lid.

How to cook in the oven?

Besides the fact that carrot cutlets themselves are a very necessary product, they can be created even better and tastier. For example, after light frying (two minutes on each side), send it to the oven and cook until done. Or you can immediately bake the cutlets in the oven without frying, placing them on parchment or a non-stick mat.

How to create steam diets?

When making PP carrot cutlets for children or old people, you can steam them in a slow cooker. Use the above recipes, but instead of frying, you need to put the cutlets in a steamer container greased with vegetable oil and cook for a quarter of an hour in the “Steam” mode.

What can you add to vary the menu?

Carrot cutlets contain a huge amount of nutrients, the amount of which can be increased. The beauty of this dish is its versatility and variability. Carrots mix well with other products:

adding beets to the above recipes, you will get carrot-beet cutlets;
if you have a pumpkin, feel free to make carrot balls with it;
With previously boiled and chopped cabbage, you will also get the most delicious cabbage-carrot cutlets:
if you add sugar, apples and cinnamon (or you can also steamed crushed dried fruits and nuts), then you will have a wonderful dessert with tea, reminiscent of cheesecakes.

So experiment, delight yourself and your loved ones with tasty, and most importantly, healthy dishes!

Lenten carrot cutlets with semolina: recipe with photos

Carrot cutlets are one of the successful options among vegetable dishes, which are suitable both for people watching their figure and for the usual contrast of the usual diet with something new. In addition, thanks to their extraordinary taste and appetizing appearance, they will not only decorate the daily table, but will also appeal to children, who may find it difficult to feed vegetables.

That is why you will definitely need a step-by-step recipe that tells you how to prepare lean carrot cutlets in order to amaze your family with a catchy, tasty and cheap healthy dinner.

Lenten carrot cutlets with semolina in the oven

This option is considered fast because the ingredients for minced vegetables do not need to be cooked in advance. But if you wish, you can cook carrots using this method and sauté onions.

Production time: 45 minutes

Number of servings: 9

Energy and nutritional value of the finished dish

proteins – 5.4 g;
fats – 6.6 g;
carbohydrates – 28.6 g;
calorie content – 195 kcal.

Ingredients

carrots – 0.8 kg;
semolina – 120 g;
onion – 120 g;
garlic – 20 g;
breadcrumbs – 150 g;
refined olive oil – 70 ml;
table salt - to taste;
mixture of peppers - to taste.

Step-by-step production

First, peel and peel all the vegetables, carefully wash them under the pressure of a running stream and, lightly blotting them from excess water with cardboard kitchen napkins, chop them: grate the carrots on a large grater, chop the onions into small cubes, and pass the garlic cloves through a special press.
Combine chopped vegetables, 50 ml of unflavored olive oil, 120 g of semolina, salt and pepper in a large bowl, mix the mixture thoroughly and leave to steep for at least a third of an hour.
During this period of time, preheat the oven to 200°C and prepare a baking tray - line it with foil and grease with a small amount of vegetable oil.
After 20 minutes, form cutlets from the carrot mince, roll them in breadcrumbs and place on a baking sheet.
Bake the dish for about a quarter of an hour until a uniform golden brown crust forms.

Tip : you can completely replace the semolina in this recipe with oatmeal, first soaking it in a small amount of water so that it swells, and only then mixing it with carrots and other ingredients.

Serve delicious lean cutlets made from raw or boiled carrots with the sauce, the recipe for which is given below, also with a side dish and a light vegetable salad. They can be eaten both hot and cold.

Creamy mushroom sauce for carrot cutlets

Production time: 40 minutes

Number of servings: 9

Energy and nutritional value of the finished dish

proteins – 3.5 g;
fats – 7.2 g;
carbohydrates – 5.1 g;
calorie content – 98.4 kcal.

Ingredients

cream 10% – 0.3 l;
fresh champignons – 0.4 kg;
onion – 80 g;
premium wheat flour – 30 g;
olive oil – 30 ml;
table salt - to taste;
mixture of peppers - to taste.

Step-by-step production

Carefully wipe the mushrooms with a moistened sponge to remove debris, rinse them under a tap with cold water, dry slightly and chop into small pieces.
Wash the peeled onion in the same way and finely chop it with a sharp knife.
Heat a small amount of olive oil in a hot frying pan with a thick bottom, and then sauté the onion in it until translucent for 2-3 minutes.
Add the champignons to the vegetable, stir the mixture thoroughly and cook over medium heat until the water has completely evaporated.
After about 10-15 minutes, add 30 grams of wheat flour to the roast, stir and continue cooking for about 1-2 minutes.
At the last step of making the sauce, pour cream into the frying pan, add salt and pepper to the dressing to taste and, bringing the mixture to a boil, simmer it for 2-3 minutes until thickened.

Tip : to improve the taste and satiety, you can add crushed nuts – cashews, walnuts, pine – to the minced vegetables for carrot cutlets.

Having learned how to simply and easily prepare lean carrot cutlets, using the step-by-step recipe with photos given above, you will always know how healthy and tasty it is to feed your family and guests. Such a dish can become your “signature” and favorite, and at the same time it is very budget-friendly. Try, experiment and enjoy the result - bon appetit!

Lenten carrot cutlets

The famous creators of the equally recognizable “12 chairs” would probably have been taken aback when they found out how popular and beloved vegetarian lean carrot cutlets ! This tasty dietary dish is useful not only for children, but also for those who lead a healthy lifestyle. Carrot cutlets are not only appetizing, but also beautiful. They are prepared quickly and simply. There are no eggs in the Lenten dish, but when the Fast is over, add an egg to the carrot mince and the cutlets will become much tastier.

Ingredients for making lean carrot cutlets

Medium sized carrots 5–7 pieces
Semolina 100 gr
Sugar 1 tablespoon
Salt 1 teaspoon
Ground dark pepper 0.5 teaspoon

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Making lean carrot cutlets:

Step 1: prepare the carrots.

Step 2: prepare minced meat for lean carrot cutlets.

Step 3: prepare lean carrot cutlets.

Step 4: Serve the lean carrot cutlets.

Tips for the recipe:

– – The amount of salt, sugar and dark ground pepper can be varied depending on what or who you are preparing the cutlets for. If you want your dish to be as sweet as possible, add more sugar and less salt. And vice versa. And if you are preparing cutlets for children, then I do not recommend adding ground dark pepper to the carrot mince.

– – You can cook lean cutlets in the oven, in a double boiler or in the microwave.

– – Carrot cutlets are recommended to be prepared not only for children and lovers of vegetarian cuisine, but also for people with weakened immune systems, because the vegetable ingredient contains a lot of essential microelements.

– – Instead of semolina, you can add oatmeal to the carrot mince.

– – If you add crushed walnuts to the minced meat, then this ingredient will make the carrot cutlets the most delicious and satisfying. Lenten cutlets turn out even tastier if you add pine nuts or cashew nuts to the minced meat.

– – If you want carrot cutlets to be not only sweet, but also fragrant, then, in addition to sugar, add vanillin to the minced vegetables.

– – Ready-made lean carrot cutlets can be decorated with fried sesame seeds on top. And delicious and wonderful!

– – Instead of salt and dark ground pepper, add raisins or other crushed dried fruits to carrot cutlets - the taste of the cutlets will be wonderful.

– – You can roll the cutlets not only in semolina, but also in breadcrumbs.

Lean carrot cutlets