This dietary dish is ideal not only for those who fast or lead a healthy lifestyle. It will also be very useful for children. Try to start at least once a week cooking something from vegetarian cuisine, and you'll notice that this will have a positive impact not only on your family's health, but also on the family budget.
How to cook carrot chops?
Preparing carrots is an easy thing. And besides, when you just want to arrange a day off for yourself, this dish will suit you perfectly.
Ingredients:
- carrots - 500 g;
- semolina - 2.5 tbsp. spoons;
- milk - 100 ml;
- eggs - 2 pieces;
- sugar - 1 teaspoon;
- butter - 50 g;
- breadcrumbs;
- vegetable oil.
Preparation
Carrots clean and grate on a large grater. In a small saucepan, heat the milk, but do not bring to a boil. Add carrots, butter and sugar to the milk. Stew until the carrot softens. Sprinkle semolina and, stirring, bring to a thickening. After the carrot porridge thickens, remove it from the heat and allow it to cool slightly. Then add eggs, a pinch of salt and mix well. Form small cutlets and, wrapping them in breading, fry until ready. Carrot cutlets served with sour cream.
Carrot cutlets with cottage cheese
Ingredients:
- carrots - 500 g;
- cottage cheese - 150 g;
- milk - 120 g;
- semolina - 60 g;
- butter - 20 g;
- eggs - 1 piece;
- sugar;
- salt;
- breadcrumbs;
- vegetable oil.
Preparation
Carrots are washed, peeled, grinded on a large grater and put into a saucepan. Add to the carrots pre-heated milk, butter and, covering with a lid, simmer until softened. When the carrot will be soft, pour semolina. Stirring, simmer for about 10 minutes. Then let it cool down a bit, then add a pinch of salt, sugar to taste, egg yolk and cottage cheese. Mix everything well and form cutlets. Each pan cut, then grind in a frying pan.
Carrot and apple cutlets
Such a recipe for carrot cutlets in the oven will be just a wonderful solution for a children's dinner or breakfast. They are very juicy and tasty.
Ingredients:
- carrots - 3 pieces;
- apples - 3 pieces;
- eggs - 3 pieces;
- milk - 250 ml;
- butter - 25 g;
- semolina - 120 g;
- sugar - 3 tsp.
- raisins - 30 g;
- salt;
- breadcrumbs;
- vegetable oil.
Preparation
Apples and carrots clean, grate on a large grater, put into a saucepan and pour in milk. Then add the oil, sugar, salt and put out on medium heat until softening. When the carrots are almost ready, add the raisins pre-soaked in boiled water. At the end, slowly pour the semolina and, stirring, let the carrot porridge thicken. Simmer the mixture for another 5 minutes. Remove the carrots from the fire and cool slightly. Add egg yolks and mix well.
From the cooled mixture make cutlets, dab them first in egg whites, then in breadcrumbs. Put the cutlets on a baking sheet covered with parchment, and bake at a temperature of 180 degrees until red. Children can submit such cutlets with jam and fruit jelly.
Carrot cutlets without eggs - recipe
Ingredients:
- carrots - 700 g;
- semolina - 150 g;
- sugar - 2 tsp.
- vegetable oil;
- salt.
Preparation
Carrots boil in salted water, peel and grate on a fine grater. Add sugar and half of semolina. Mix everything well and make small cutlets. Roll them in the remaining manga and fry in a pan until a ruddy crust.