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Carrot cutlets i
1 serving
cut the carrots into thin straws and put in the broth with the addition of milk and fat 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 s, add salt to taste, eggs, strained cottage cheese, mix. the cutlets are moulded, baked in crumbs or flour and fried on both sides. during tempering, it is poured with melted fat or sour cream
cut the carrots into thin straws and put in the broth with the addition of milk and fat 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 s, add salt to taste, eggs, strained cottage cheese, mix. the cutlets are moulded, baked in crumbs or flour and fried on both sides. during tempering, it is poured with melted fat or sour cream
carrots - 125 g, margarine - 5 g, milk - 15 g, broth - 15 g, semolina - 15 g, eggs - 4 g, cottage cheese - 30 g, ground crumbs - 12 g, or wheat flour - 12 g, fat - 10 g, butter - 10 g, or sour cream - 25 g
