Carrot cutlets from raw carrots according to the recipe: how to cook with semolina

Carrots are a healthy and unique vegetable that can be used to prepare a considerable number of different dishes. Moreover, it is good in sweet desserts and even in baked goods. From this article you will learn how to prepare carrot cutlets from boiled carrots to suit every taste. You can serve them with a side dish; fluffy mashed potatoes or a fresh vegetable salad are better.

Another advantage is that the dish is democratic, which is important given the high price tags for food in supermarkets. Cooking such cutlets is a pleasure, and the process itself does not take much time.

Classic carrot cutlet recipe

Ingredients:

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

Preparation steps:

Rinse and peel the root vegetables thoroughly. Grate on a fine grater and transfer to a convenient large bowl.
Salt the mixture, beat in the eggs and mix. Gradually add flour. 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. They are no less tasty cold than hot.

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

What are carrot cutlets served with?

Carrot cutlets are served as a full second course and for dessert if the minced meat is mixed with dried fruits and citrus fruits. In the first case, immediately after baking, hot products are divided into portions and supplemented with sour cream and cream sauce. Decorate with chopped herbs, young lettuce leaves, and olives.

For garnish you can prepare:

brown rice with basil;
green buckwheat with fried champignons;
grilled mugs of eggplant and zucchini;
salad of celery, red cabbage, feta cheese;
cold appetizer of radish, arugula, sesame;

In the daily menu, cutlets are combined with spicy meat stew and fried fish fillet.

Sweet minced carrot balls are also served hot, garnishing the portions with round orange slices and toasted sunflower seeds.

Combine with dessert dish:

honey;
cheese;
poached eggs;
sour cream;
creamy mousses;
sweet croutons;
fresh berries;
condensed milk;
coconut flakes;
sesame;
ground nuts.

Carrot cutlets in the oven

If you want to minimize the amount of oil used and thereby reduce the calorie content of the dish, the recipe for making carrot cutlets is made in the oven. The products are simply baked on a sheet of parchment, laying out portions of minced vegetables with a spoon or using a molding ring. Alternatively, you can use silicone molds for baking cutlets.

Ingredients:

carrots – 450 g;
egg – 1 pc.;
onion – 170 g;
semolina – 6 tbsp. spoon;
cheese – 80 g;
garlic – 2 cloves;
salt, pepper, oil.

Preparation:

Grate the carrots, chop the onion and simmer with a small portion of butter until soft.
Puree the vegetables with a blender.
Add egg, salt, pepper, garlic, semolina and grated cheese.
Leave the mixture to sit for 30 minutes.
Form cutlets from the base and place on parchment.
Bake carrot cutlets in the oven for 25 minutes. at 180°C.

Carrot cutlets “like in kindergarten” in a slow cooker

In my opinion, this is the most delicious carrot cutlet recipe. I’ll say right away that you can cook them using it in any way convenient for you.

Cooking time : 55 minutes. Quantity: 6-8 pieces. Calorie content: 150 kcal per 100 grams. Kitchen utensils: blender or grater, cutting board, deep plate, bowl, spoon, spatula.

Ingredients

Semolina	100-110 g
Sugar	2-3 tsp.
Medium carrot	3-4 pcs.
Salt, spices	optional
Vegetable oil	for frying
Boiling water	1-1.5 l

Step-by-step preparation

Wash 3-4 medium carrots with running water. Place them on a steam net and pour about a liter of water into the bowl. Set the “Steam cooking” mode and the timer for 20 minutes.
After this time, pierce the carrots with a fork or knife. If it is already soft, remove the mesh from the multicooker and cool the vegetables. If still hard, add another 10 minutes. You can boil it on the stove.
Peel the cooled vegetables and grind them into pulp using a blender or grate them on a fine grater.
Add a pinch of salt, 2-3 teaspoons of sugar and 50-60 grams of semolina. Season with ground pepper or other spices if desired.
Mix well until smooth.
Pour the remaining 50 grams of semolina onto a saucer or into a small bowl to make breading more convenient. We take a tablespoon of carrot mass, form a cutlet of the desired shape and roll it in semolina. Flour, bran or crackers are suitable instead.
Turn on the multicooker in the “Fry” mode and pour a couple of tablespoons of vegetable oil into the bowl. When it warms up, add the cutlets and fry for a few minutes until golden brown.
Using a plastic or silicone spatula, turn over to the other side. There is no need to close the lid during cooking.
Serve with fresh herbs, garlic or other sauce or sour cream.

Beetroot cutlets are just as easy to prepare.

Video recipe for cooking carrot cutlets in a slow cooker

See also the video for the best recipe for delicious carrot cutlets. Here they are offered to be prepared sweet, with the addition of apple. Agree, no child will refuse such a dish.

On our website you will find many other recipes for lean and regular cutlets. Among them are cutlets made from minced pork and beef. You might also be interested in the recipe for hamburger cutlets.

Not only I, but also visitors to our site are waiting for your comments. Don't forget to leave your feedback and additions to the carrot cutlet recipe. Enjoy your meal!

Carrot cutlets with mustard sauce

Ingredients:

Water - 6 glasses
Chopped carrots - 2.5 cups
Wheat flour - 0.25 cups
Salt
Ground black pepper
Egg - 2 pcs.
Milk - 3 tbsp. spoons
Onions - 1 pc.
Parsley (greens) - 2 tbsp. spoons
Vegetable oil for frying

For the sauce:

Parsley
Red wine vinegar - 1 tbsp. spoon
Dijon mustard - 1 tbsp. spoon
Green onion (chopped) - 1 teaspoon
Olive oil - 0.25 cups

Cooking method:

Bring water to a boil in a saucepan. Place grated carrots into boiling water. Cover the saucepan with a lid and cook the carrots for 3 minutes. Quickly drain the finished carrots in a colander and transfer them to cold water, stopping the cooking process. Place the carrots in a colander again, wait until the water drains, then transfer to a paper towel and squeeze lightly.
In a separate bowl, whisk together flour, pepper and salt. In a separate bowl, beat the egg yolks with milk. Combine flour with eggs, mix everything well. Add chopped herbs, boiled carrots and onions to the dough.
Beat the remaining whites until foam forms, add to the dough and mix well.
Heat a large frying pan and pour oil into it. Pour the dough from the bowl into the frying pan by the glass, forming flat cakes in the frying pan.
Fry the cutlets on both sides until golden brown.
To prepare the sauce, mix vinegar, parsley, green onions and mustard, mix all ingredients well.

Serve carrot cutlets with mustard sauce.

Steamed carrot cutlets

Carrot and beet cutlets look bright, have a pleasant taste and texture. They are prepared simply, quickly, from available products.

Stages of preparing dietary cutlets:

Chop 1/2 of the onion and simmer in olive oil and water (1:2).
Grind 300 g beets, 100 g carrots.
Season with salt, pepper, add 0.5 cloves of garlic, stir, drain the juice.
Add stewed onions to the minced vegetables, 2 tbsp. l. semolina or oatmeal.
Form into cutlets, roll in breadcrumbs, and cook in a double boiler for 20 minutes.
Serve with sauce, which consists of sour cream, chopped dill and basil. This is the perfect meatless lunch for vegetarians.

Boiled carrot cutlets - recipe with chickpeas

Quite original cutlets are obtained according to a recipe in which the light sweetness of the vegetable is balanced by the subtle nutty notes of chickpeas. Using chickpeas in cooking makes the result not only healthy, but also very nutritious. However, this dish still has one drawback - its preparation can hardly be considered a quick process, because chickpeas require lengthy preliminary preparation. But the wait is worth it.

Number of servings: 4

Cooking time: 20 minutes

Energy value

calorie content – 329.4 kcal;
proteins – 13 g;
fats – 12.4 g;
carbohydrates – 41.5 g.

Ingredients

dried chickpeas – 2 handfuls;
red onion – 1 pc.;
carrots – 250 g;
olive oil – 50 ml;
garlic – 3 cloves;
lemon juice – 2 tbsp;
soy sauce – 1 tbsp;
ground white pepper – 1 pinch;
nutmeg - to taste;
wheat flour – 3-4 tbsp.

Step-by-step preparation

First, prepare the chickpeas. It should be soaked. It is better to do this in the evening. As a result, you should have about 250 grams of product. Then grind the chickpeas as finely as possible with a blender to a paste.
Grate the pre-boiled carrots. You can pass the root vegetable through a meat grinder.
Combine carrots, chickpea paste, finely chopped onion and garlic, passed through a press, in one bowl. Add soy sauce and a little lemon juice here. Add a tablespoon of flour. Stir, not forgetting to add salt and season.
Form neat cutlets. Fry the semi-finished products in a small amount of oil, first rolling them in the remaining flour.

Tip: when soaking chickpeas, keep in mind that the product will increase in size. Therefore, it is necessary to add on average four times more water than the main ingredient. It is best to choose ceramic dishes and place them in a cool place to avoid souring. Average soaking time is 10-12 hours.

Baby carrot cutlets

If kids refuse to eat healthy carrots, then you should use the proposed recipe and prepare amazingly tasty and aromatic cutlets that no child will refuse. Ingredients:

semolina – 45 g;
carrots – 570 g;
olive oil;
milk – 60 ml;
sugar – 10 g;
breadcrumbs;
butter – 45 g;
egg – 1 pc.

What to do:

Grate the prepared carrots using a coarse grater into a saucepan and pour boiling milk.
Add butter, chopped into pieces. Sweeten and simmer until the vegetable is completely cooked.
Add semolina and cook until thick, stirring constantly. Remove from heat and cool.
Beat in the egg and add salt. Mix. Form small patties. Dip in breadcrumbs.
Place in a frying pan with hot olive oil and fry until golden brown.

How to cook carrot cutlets

1. Peel the carrots, cut into 2-3 parts, add cold water and place in a saucepan on the fire. Cook until tender over medium heat for 20-30 minutes.

2. Grind in a meat grinder or mash with a fork until it reaches the consistency of porridge.

3. Add eggs.

4. Add sour cream, chopped garlic, and salt there.

5. Add finely chopped greens to the minced meat. These cutlets with celery are very tasty.

6. Mix the minced meat well.

7. Form cutlets and roll both sides in breadcrumbs.

8. Fry until golden brown in vegetable oil in a frying pan. Serve with yogurt or sour cream.

With apples

Compound:

½ kg apples;
4-5 tbsp. water;
1.5 tbsp. semolina;
1.5 tbsp. granulated sugar;
5 tbsp. breadcrumbs;
1 raw egg;
a pinch of salt;
3-4 tbsp. vegetable oil.

The cooking procedure is as follows.

Peel and core the apples and grate them together with the carrots.
Place them in a frying pan, add water and simmer over low heat for 10-12 minutes. During cooking, add salt, sugar and semolina to the mixture.
Place the cooled softened mixture into a container and mix with the egg.
Make cutlets, roll in breading and fry in vegetable oil.

Recipe with semolina

Making these cutlets is quite simple. The end result is a real delicacy that will appeal to both adults and children. Moderately sweet and fluffy meatballs will fit perfectly into your diet for breakfast before the upcoming work day. You can also take them to work as a healthy alternative to snacking on fast food.

Number of servings: 5

Cooking time: 20 minutes

Energy value

calorie content – 240.3 kcal;
proteins – 6.1 g;
fats – 12.5 g;
carbohydrates – 26.1 g.

Ingredients

semolina – 3 tbsp;
peeled carrots – 500 g;
granulated sugar – 1-1.5 tbsp;
salt – 1 pinch;
sour cream – 2 tbsp;
chicken egg – 1 pc.;
breadcrumbs – 80 g;
sunflower oil – 45 ml.

Step-by-step preparation

Boil the carrots for 20 minutes until the root vegetable is soft, but keep in mind that it should not be boiled. Then cool and grind using a grater, it is best to use one with small holes.
Add the egg (you can beat it in a separate container beforehand for greater homogeneity), add sour cream and all the dry ingredients. Mix well. Leave for about a quarter of an hour - during this time the cereal will swell, increase in volume and combine all the ingredients into a homogeneous mixture.
Form into patties by scooping the mixture with a tablespoon. Roll in breading and place in hot oil in a frying pan. Brown on both sides until golden brown. Taking into account the use of a ready-made main product, this will not take much time - 3-4 minutes on each side over medium heat is enough. Serve boiled carrot cutlets with sour cream.

Carrot cutlets with semolina

Products needed for cooking:

500 grams of carrots;
a pinch of soda and salt;
100 ml water;
50 grams of semolina and flour each;
a large spoon of sugar.

Cooking method:

We wash the carrots and grate them. Place the vegetable in a frying pan, add water, salt and sugar, then simmer the mixture over low heat until the root vegetable is soft. As a rule, the water should completely evaporate at this time.
Place the mixture on a plate and let it cool slightly, then add semolina and flour, mix well and let it sit for a little while to allow the cereal to swell. After 40 minutes, we begin to make small cutlets, after which we roll them in flour and place them in a heated frying pan (if you put them in a cold frying pan, they will lose their juiciness during the frying process and will turn out dry).
You need to fry the dish over medium heat until a light, appetizing crust forms, after which it is recommended to simmer a little in the oven so that they become softer and more tender.

Carrot cutlets with cheese

Required Products:

300 grams of carrots;
100 g cheese;
a pair of eggs;
2 tbsp. l. semolina;
couple of st. l. breadcrumbs (for breading).

Manufacturing steps:

Peel and wash the carrots, after which they need to be cut into circles.
Next, the chopped root vegetable should be chopped using a blender or grated (it is better to grate the whole vegetable without chopping it).
Then add pieces of cheese to the bowl and turn on the appliance again.
Transfer the resulting mixture into a bowl, add crackers and semolina. Mix the ingredients thoroughly.
Then add eggs and add salt. All products must be mixed well.
It is recommended to leave the carrot-cheese mince for 1/3 hour for the semolina to swell.
After time, the resulting mass must be formed into cutlets, which should be placed in a well-heated frying pan with oil.
Fry the product on each side until golden brown over low heat (about 10 - 15 minutes).

When ready, it is recommended to place the dish on a paper surface to remove excess fat.

Boiled carrot cutlets - the most delicious recipe

This option can be considered one of the most delicious because it is considered a classic. There is nothing superfluous in it - only the optimal combination of perfectly selected products.

Number of servings: 4

Cooking time: 20 minutes

Energy value

calorie content – 244.8 kcal;
proteins – 5.7 g;
fats – 16.6 g;
carbohydrates – 18.5 g.

Ingredients

carrots – 350 g;
sour cream 20% - 2 tbsp;
fresh dill greens – 10 g;
chicken egg – 1 pc.;
white bread breading – 80 g;
garlic – 2 cloves;
salt - to taste;
spices - to taste;
refined oil – 45 ml.

Step-by-step preparation

Boil carrots in their skins. The average duration of cooking a vegetable is 15 minutes over moderate heat. During cooking, you should periodically check the root vegetable for softness with a fork or the tip of a knife - it should become soft, but not fall apart. Then cool, peel and mince.
Add finely diced garlic and herbs to the carrot mixture, add the egg and sour cream. Mix thoroughly.
Scoop the mixture with a tablespoon. This amount will be enough for one cutlet. Form into a ball and roll in breadcrumbs. Fry in hot oil.

This is interesting: curry, basil, cumin or sage are perfect spices for carrots.

Prepare not only tasty food, but also healthy food. Don’t be afraid to fantasize and then you will definitely achieve culinary success that your loved ones will appreciate. Bon appetit!

Curd and carrot cutlets

Required Products:

medium-sized orange root vegetable (3 pcs.);
egg;
150 grams of cottage cheese;
flour or crackers (for breading);
60 ml milk;
two large l. semolina and sugar;
70 g plums oils

Manufacturing steps:

First you should peel, wash and finely grate the vegetable.
Then the resulting mass should be placed in a well-heated frying pan with a melted piece of butter. Simmer for 2 – 3 minutes.
After this, pour in the milk and stir.
Simmer for another 5 - 7 minutes. in a sealed container with minimal heat.
Next add granulated sugar and stir.
Cook until soft.
Then add semolina, stir, simmer for about three more minutes.
When ready, the carrot preparation should be transferred to a bowl and cooled.
Break the egg into the cooled mixture and stir the ingredients well.
Next, add the curd mass and stir.
Then you can begin to form neat cutlets, which need to be breaded and placed in a heated container for frying with the addition of oil.
Fry until golden brown.

When ready, the dish can be served with jam or sour cream.

Carrot-pumpkin cutlets

Light and healthy cutlets made from pumpkin and carrots are a godsend for dietary and proper nutrition, especially if you steam the product or bake it in the oven. Instead of eggs, in this case, crushed flax seeds are added, which will not only give the base the necessary viscosity, but will also become an additional source of valuable vitamins and minerals.

Ingredients:

carrots – 3 pcs.;
pumpkin – 300 g;
celery – 1 pc.;
starch - 3 tbsp. spoons;
ground flax seeds - 0.5 tbsp.;
flour and semolina - 0.5 tbsp each;
milk – 2/3 tbsp.;
salt, pepper, vegetable oil.

Preparation

Grate the prepared carrots, pumpkin and celery.
Pour milk over the vegetables, season with salt and pepper and simmer for 15 minutes.
Add crushed flax seeds, semolina, starch, pepper, stir the mass.
Form cutlets from the base, breaded in flour, and fried in oil on both sides.

Cabbage and carrot cutlets

Ingredients:

carrots – 0.5 kg;
cabbage – 0.5 kg;
onion – 1 pc.;
semolina – 100 g;
water – 100 ml;
salt, pepper, breadcrumbs, vegetable oil.

Preparation:

Shred cabbage, onions, and grate carrots.
Add water, salt, pepper to the vegetables and simmer until soft.
Stir in the semolina and simmer for 10 minutes, stirring.
I form cutlets from the warm base, bread them in breadcrumbs and fry in heated vegetable oil.

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Lenten option

You can use the recipe not only during fasting - such a dish will help out even if there is practically nothing in the refrigerator, but you don’t want to go to the store.

Number of servings: 4
Cooking time: 15 minutes

Energy value

calorie content – 197.9 kcal;
proteins – 3.8 g;
fats – 9.5 g;
carbohydrates – 24.5 g.

Ingredients

carrots – 480 g;
semolina – 130 g;
black pepper – 1 pinch;
onion – 1 pc.;
salt - to taste;
vegetable oil – 60 ml.

Step-by-step preparation

Grind the boiled carrots through a grater. Do the same with the onion head. The released vegetable juice will allow the semolina to swell. Add cereal. Let it sit for a while.
Stir and add salt and a pinch of freshly ground pepper. Form the mixture into small patties, then fry until golden brown.

This is interesting: vegetable oil can be replaced with regular refined oil if the dish is being prepared for the everyday menu.