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Carrot cutlets
Cut the carrots into thin straws and put in the broth with the addition of milk and oil until softened. At the end of the allowance, pour a thin stream of semolina, stir well and cook until tender. Cool the resulting mass to 40-50 degrees, add eggs, strained cottage cheese, salt, mix. Shape the cutlets, plan in crumbs or flour and fry on both sides. When leaving, pour melted butter or sour cream over carrot cutlets.
carrots - 125 g, wheat flour - 12 g, or white crumbs - 12 g, semolina - 15 g, melted butter - 15 g, milk - 15 g, broth - 15 g, cottage cheese - 30 g, eggs - 4 pcs., butter - 10 g, or sour cream - 25 g
