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Carrot cutlets
8 servings40 min your 30 min
A simple recipe for carrot cutlets made from stewed carrots. These unusual cutlets can be served with meat or as an independent dish.
Carrots - 1 kg, Water - 0.5 cups, or Milk - 0.5 cups, semolina - 4 tbsp. spoons, Eggs - 1-2 pcs., Salt - 0.5 tsp, Breadcrumbs - 2-3 tbsp. spoons, Vegetable oil for frying - 5-6 tbsp. spoons
Prepare products for carrot cutlets. (I have half a portion).
How to make carrot cutlets with semolina: Peel and wash the carrots, grate on a coarse grater (cut into strips). 
Transfer the carrots to a saucepan, add some water or milk, cover and let in until half cooked. To do this, first cook over a high heat, wait for the liquid to boil, then reduce the heat to medium and simmer the carrots for 10-20 minutes over a medium heat. If the lid doesn't cover the pot tightly enough, more water may be needed as it will boil. Be sure to make sure the carrots don't burn!
Pour semolina into a thin stream, mix. Boil until tender (5-7 minutes), cool slightly (to body temperature). 
Add egg and salt, mix. If the carrot mass is still dry and not moulding well, you can add another egg and mix the mass thoroughly again. 
Divide into portions, form cutlets, plan in crumbs. 
Heat 1-2 tbsp. spoons of vegetable oil. Lay out the cutlets. Fry them on a medium heat, first on one side for 3-4 minutes. 
Then gently turn and fry the carrot cutlets for 2-3 minutes on the other side. 
Carrot cutlets are ready. Enjoy your meal!