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Carrot cutlets
4 servings1 hour your 30 min
A light, healthy and tasty dish - carrot cutlets. The recipe is suitable for children's, diet and vegetarian meals.
Carrots - 500 g, Margarine - 20 g, semolina - 60 g, Milk - 120 g, Cottage cheese - 120 g, Eggs - 1 pc., White breadcrumbs - 50 g, Vegetable oil - 3-5 tbsp. spoons
How to make carrot cutlets? Prepare products.
Peel and wash carrots, drizzle with straws. 
Fold into a sauté pan or other dishes with a layer of 2-2. 5 cm, pour over the broth or milk, add margarine and, closing the lid, let go until half cooked (30 minutes) over a low heat, stirring from time to time. 
Pour in the semolina, mix and bring to readiness (5 minutes), stirring all the time. 
Cool the carrot mass to 40-60 °, add raw eggs, season to taste with sugar and shape the cutlets. 
You can add mashed cottage cheese to cutlets. Instead of semolina, you can use browned wheat flour (in the same amount as cereal) or thick milk sauce (20 g). 
One performs moulded carrot cutlets planning in flour or in crumbs. 
Fry on both sides. To do this, heat the vegetable oil, lay out the cutlets, fry on a medium heat for 3-4 minutes on one side and another for 2-3 minutes on the other side. 
Serve on a plate or platter of 2-3 tons per serving. Serve carrot cutlets with sour cream or milk or sour cream sauce. 