Carrot cutlets are a delicious vegetarian dish. Carrot-cheese cutlets with sesame seeds The benefits and harms of the dish

In Soviet times, a simple, tasty and healthy carrot dish could be found on the menu of every canteen. Carrot cutlets cook quickly, are a dietary dish and look appetizing. Carrot cutlets are the best option to introduce a healthy root vegetable rich in vitamins and minerals into your child’s diet.

There are many ways to cook carrot cutlets - classic, like in kindergarten, with semolina, with bran, with feta cheese, in the oven, steamed, with herbs. It all depends on imagination and taste preferences.

Carrots in cutlets retain their properties.

Classic carrot cutlet recipe

This is the most basic way to make carrot cutlets. This recipe was used in public catering during the Soviet era and is still included in the food menu of kindergartens.

Classic carrot cutlets can be eaten as an independent dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend eating the dish as one of your snacks throughout the day.

It will take about 47 minutes to cook four servings of cutlets.

Ingredients:

0.5 kg. carrots;
1 medium chicken egg;
2 cloves of garlic;
1 medium onion;
breadcrumbs;
salt and pepper to taste;
vegetable oil for frying.

Preparation:

Wash the carrots, garlic and onions thoroughly and peel them.
Grind the peeled vegetables using a blender, meat grinder or fine grater and mix into minced meat. Do not use a coarse grater, otherwise the carrots may not be fried and will be raw.
Season the minced vegetables with salt and pepper to taste.
Shape into cutlets. It is convenient to make a neat, uniform shape using a large spoon.
Roll each cutlet in breadcrumbs.
Place the cutlets in a well-heated frying pan greased with vegetable oil.
Fry the cutlets on each side, turning occasionally with a wooden spatula, until the cutlet is golden brown, with an appetizing crust on both sides.
Serve the dish with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

The popular recipe for carrot cutlets with semolina is often used in kindergartens and schools. Fragrant, delicious cutlets can be served for an afternoon snack, lunch or dinner, and even put on the table as a festive dish at a children's party.

Ingredients:

0.5 kg. carrots;
70 ml milk;
2.5 tbsp. l. semolina;
2 small chicken eggs;
3 tbsp. l. butter;
1.5-2 tsp. refined sugar;
0.5 tsp. salt;
3 tbsp. l. vegetable oil;
breadcrumbs.

Preparation:

Wash and peel the carrots. Most of the beneficial microelements are hidden under the skin, so cut the skin as thin as possible.
Grind the carrots using a blender, grater or meat grinder.
Place a frying pan with a thick bottom on the fire and add the butter there. Wait for the butter to melt and place the carrots in the pan, sprinkle them with sugar and salt. Saute the carrots, stirring with a wooden spatula for 2-3 minutes.
Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mixture softens evenly.
Pour semolina into the frying pan and mix thoroughly. The semolina should absorb the carrot juice and swell. Simmer the mixture in a frying pan until it begins to thicken. Watch the fire, it should not be strong.
Transfer the thickened mixture to a dry container and let cool.
Add eggs one at a time into the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out liquid and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency using breadcrumbs or semolina.
Using a spoon, shape the cutlets and roll in breadcrumbs.
Pour oil into a heated frying pan and wait for the oil to heat up. Over medium heat, fry the cutlets on all sides until they have an even, delicious crust.
Place the fried cutlets on a paper towel and wait until the paper absorbs excess oil.
Serve delicious, aromatic cutlets hot with garlic or mushroom sauce, sour cream or simply garnished with herbs.

Carrot cutlets with apple

A dietary recipe for carrot cutlets with apples is popular among healthy nutrition lovers. The combination of carrots with an apple and healthy vegetable fats helps the body extract maximum benefit and absorb all the beneficial microelements and vitamins contained in the root vegetable.

For those who want to lose weight or have eliminated meat products from their diet, this is an indispensable recipe! Make carrot cutlets - very tasty!

Vegetable dishes are low in calories, easy to digest and have maximum benefits. They are rich in vitamins and are suitable for everyone without exception. The best time to prepare vegetables is autumn, when markets display all the richness of nature in the brightest colors. Please your loved ones with a new dish and prepare carrot cutlets.

Carrot cutlets will delight those who adhere to the principles of a healthy diet and try to be in excellent physical shape. The cutlets guarantee excellent taste. They will be especially useful in combination with canned green peas and buckwheat porridge. The dish is suitable for children and the elderly, being the key to excellent health and good mood.

The whole process will take no more than two hours. The carrot cutlet recipe contains the following ingredients:

carrots – 3-4 pcs. ;
premium flour – 50 gr. ;
chicken egg – 1 pc. ;
salt – 5 gr. ;
vegetable oil – 10 ml.

Boil carrots in water until tender. When choosing, it is advisable to focus on the “Punisher” variety. This variety of carrots has a particularly sweet taste.

Rub the semi-finished product in any convenient way.

Mix thoroughly with the egg, add salt, and form into cutlets. This is best done with wet hands.

Pour oil into the frying pan. Let it warm up and start frying. Fry on both sides until golden brown.

A few minutes are enough and a tasty, healthy vegetable dish will be on the dinner table.

Serve the cutlets with sour cream or low-fat yogurt, which can be easily prepared at home.

Recipe 2: carrot cutlets in the oven

From ordinary carrots you can make very tasty diet cutlets that will certainly please all family members. My four-year-old child eats these dietary carrot cutlets in the oven with great pleasure, and my husband never refuses a couple of cutlets. The most important thing in this recipe with photo is to choose juicy and sweet carrots, because the final taste of the cutlets depends on it. Be sure to add Adyghe cheese to the carrot cutlets; if you wish, you can add any other pickled cheese. For these cutlets we will use oatmeal - the oatmeal must first be ground in a coffee grinder. You can serve dietary carrot cutlets with vegetables and herbs; you can also add a light yogurt-based sauce.

carrots – 3 pcs.,
onion – 1 pc.,
oat flour – 2 tbsp.,
garlic – 1 clove,
Adyghe cheese – 70 gr.,
salt, pepper - to taste.

Prepare all the products according to the list, select medium-sized carrots, peel the carrots, wash and dry. Grate the carrots on the finest grater, you can also chop the carrots in a blender bowl.

Peel the onion, rinse and dry. Cut the onion into half rings or cubes. Add onions to carrots.

Place the vegetables in a frying pan, pour in a little clean water and simmer the vegetables for 7-10 minutes. Also, you can pre-bake the carrots in the oven, or simply boil the carrots until tender.

Place the sautéed vegetables into a blender bowl and chop.

Place the chopped carrots and onions in a bowl. Add a couple of tablespoons of oatmeal to the carrots.

Grate the Adyghe cheese on a fine grater and add to the carrots.

Select one large or several small cloves of garlic, peel and grate on a fine grater. Add garlic to remaining ingredients. Throw in a pinch of salt and a pinch of ground black pepper. Mix all ingredients thoroughly. Preheat the oven to 180 degrees.

Use any round mold to form cutlets; you can also form them by hand. Place the cutlets on a silicone mat or baking sheet. Bake the cutlets for about 15-17 minutes. After serving the cutlet, it turns out very tasty, be sure to try it!

Recipe 3: dietary carrot cutlets

If you decide to lose weight, but don’t know what to cook, I suggest you try carrot cutlets. The recipe is simple, they are cooked in the oven and, as a result, you get delicious, dietary vegetable cutlets.

Eating carrot cutlets will help normalize the digestion process and cleanse the body of toxic waste. The food is easily digestible and gives a good feeling of fullness.

carrots – 3 pcs.,
chicken egg – 1 pc.,
milk 1.5% - 100 ml.,
semolina – 2 tbsp.,
butter 62% – 1 tsp,
sunflower oil – 3 tbsp.,
breadcrumbs - 3 tbsp.,
table salt.

First of all, heat the milk a little, then add butter and salt.

Peel the carrots and grate them using a fine grater. Place in a container with cow's milk. Place on the stove to simmer over low heat for 10 minutes, stirring constantly. Then we begin to add semolina in small quantities, mix and cook again for 5 minutes.

Tip: As soon as the mass becomes thick, it means it is ready.

Tip: The taste of the cutlets largely depends on the carrots. It should be strong, without any irregularities. Choose medium-sized vegetables because they contain less toxic substances. The rich orange color of carrots indicates the juiciness of the root vegetable.

Tip: Do not grate the carrots in advance so that they do not lose their juiciness.

Tip: Leave the grated carrots for a couple of minutes to release the juices.

After this, add a chicken egg to the mixture.

Wait until the mixture cools completely, then form the cutlets. Pour a small amount of breadcrumbs into a plate and roll each piece evenly.

Tip: For better sculpting of cutlets, do not forget to wet your hands in water.

Tip: Various cereals, zucchini, beets, potatoes, and onions are suitable as fillings. They prepare according to the example immediately.

Take a glass oval mold and grease it with sunflower oil. Place the cutlets there and bake in a preheated oven for 30 minutes at a temperature level of 180 degrees.

Tip: The semi-finished product should have a golden brown color.

Place the finished carrot cutlets on a plate and garnish with fresh herbs. For extra sauce, use low-calorie sour cream or plain yogurt.

Recipe 4: baby carrot cutlets (step by step)

Today we will prepare carrot cutlets like in kindergarten, the recipe with photos will help you repeat everything exactly, step by step, so you don’t lose sight of any moment. Such carrot cutlets are often served to my child in kindergarten, the whole group devolves them on both cheeks, therefore, at home I have also already gotten used to preparing them, the baby is happy, and my husband eats them with great pleasure. You need to make cutlets from the most delicious carrots, now I already have young carrots, they are sweetish and very tender - they are just perfect for cutlets!

These carrot cutlets must be served with sour cream or sweet sauce. In the future, knowing your child’s preference, the recipe can be modified, for example, add raisins to the carrots, or add a little vanilla sugar.

carrots – 2 pcs.;
chicken eggs – 1 pc.;
sugar – 1 tbsp;
wheat flour – 2-3 tbsp;
vegetable oil - for frying;
sour cream – 1 tbsp;
salt - a pinch.

Prepare all the necessary ingredients, wash and dry the carrots, then boil the carrots until tender or steam them.

When the carrots are boiled and cool a little, you need to grate them on the finest grater and place the carrot shavings into a deep bowl. I once tried to cook carrots a little differently, try it, the result is very tasty - peel raw carrots, grate and boil in a small amount of milk so that the milk completely evaporates, then add a little flour or semolina, sugar and egg - cook cutlets as in our version - shape and fry.

So, we work with boiled and grated carrots next - add sour cream and add one large chicken egg.

Add sugar and flour or semolina into a container and literally add a pinch of table salt to balance the taste.

Mix everything well and form small cutlets.

Fry carrot cutlets in vegetable oil on both sides, do not fry the crust too much, as we are cooking for children. Remove excess oil with paper towels.

Bon appetit!

Recipe 5: how to cook carrot cutlets

Carrots – 1 kilogram
Semolina – 100 grams
Milk – 150 milliliters
Eggs – 3 pieces
Sugar – 1 teaspoon
Butter – 1 tablespoon
Breadcrumbs
Vegetable oil for frying
Salt – 1.5 teaspoons

Peel, wash and cut 1 kilogram of carrots into circles, slices or strips. Place the prepared carrots in a saucepan and pour in 150 milliliters of hot milk.

Cover with a lid, bring to a boil, add 1.5 teaspoons of salt, 1 teaspoon of sugar and 1 tablespoon of butter. Simmer over low heat, covered, for about 40 minutes, stirring occasionally.

Add 100 grams of semolina to the cooked carrots and, stirring all the time, continue cooking over low heat for 8 minutes.

Separate the whites from the yolks of 3 eggs, add the yolks to the hot cutlet mince, mix and cool.

From the cooled cutlet mass we form cutlets, moisten with egg white, roll in breadcrumbs and fry in vegetable oil on both sides until crispy, golden brown.

Serve the finished carrot cutlets to the table with sour cream.

Recipe 6, step by step: lean carrot cutlets

The famous authors of the no less famous “12 Chairs” would probably be surprised when they found out how popular and loved vegetarian lean carrot cutlets would be! This tasty dietary dish is useful not only for children, but also for those who lead a healthy lifestyle. Carrot cutlets are not only appetizing, but also beautiful. They are prepared quickly and easily. There are no eggs in the Lenten dish, but when Lent ends, add an egg to the carrot mince and the cutlets will become much tastier.

Medium sized carrots 5–7 pieces
Semolina 100 grams
Sugar 1 tablespoon
Salt 1 teaspoon
Ground black pepper 0.5 teaspoon

Wash the raw carrots thoroughly with a kitchen brush under warm running water. Then we transfer our ingredient into a pan with cold water so that the liquid completely covers our root vegetable. Place this container on high heat, after covering it with a lid. When the water in the pan boils, reduce the heat to medium and cook the vegetable for 25-30 minutes. We check the readiness of the vegetable with a fork by piercing the root vegetable with it. If the carrots are soft, they are ready. Turn off the heat and place the pan with the prepared vegetable ingredient under cold water. When the root vegetables have cooled, take them out of the container and use a kitchen knife to remove the skins.

Then, using a fine grater, grate our root vegetable onto vegetable shavings and transfer to a free bowl.

In the same container, add sugar, salt and ground black pepper to the chopped carrots, as well as half the amount of semolina. Using a tablespoon, thoroughly mix all the ingredients together until smooth. Using the same cutlery, put some carrot mince on the palm of your right hand and manually form small cutlets from it. Then we transfer them to a plate with the remaining semolina and roll them well in this ingredient.

Pour vegetable oil into the frying pan and place the container on medium heat. When the oil is hot enough, transfer several cutlets into this container at a short distance from each other and fry them on one side for 2-3 minutes until a golden crust forms. Then, using a kitchen wooden spatula, carefully turn our dish over to the other side and after a golden brown crust has formed, reduce the heat. Cover the container with a lid and fry the carrot cutlets over low heat. 10 minutes. At the end of this time, turn off the burner, use an oven mitt to open the lid of the frying pan and remove the lean carrot cutlets from the container using a wooden spatula. Transfer them to a deep bowl.

After the tender and aromatic carrot cutlets have cooled a little, transfer them to a wide dish and serve. Our Lenten dish is amazingly tasty both warm and cold, with honey or jam, or with homemade yogurt or sour cream, unless, of course, you are fasting. You can serve our cutlets for breakfast or dinner as an independent dish along with vegetables or salad. Enjoy your meal!

Recipe 7: carrot cutlets with semolina (with photo)

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. You can’t count how many healthy desserts and puree soups for kids you can create from this vegetable. They also make delicious carrot cutlets from it. We suggest you try a step-by-step recipe with a photo of such a dish.

Minced meat is prepared from chopped carrots with the addition of semolina. But this will not significantly affect the calorie content of the dish. If you wish, you can not fry the carrot cutlets, but simmer them. An interesting taste is obtained if cooked in a double boiler.

The cake left after squeezing out the juice is also suitable for making carrot cutlets. But it can only be used if the juicer produces it not too dry.

Based on this recipe, you can make carrot cutlets with some filling. For example, put garlic, hard cheese, and herbs inside. It will be delicious with prunes and nuts.

Such carrot cutlets are often prepared by those who fast. But in this case, no eggs are laid. To help the cutlets hold together better, you can add a little flour.

Large carrots - 3 pcs.
Chicken egg - 1 piece
Semolina - 2 tbsp.
Milk – 50 ml
Breadcrumbs - 3-4 tbsp.
Salt and spices - to taste
Vegetable oil - 50 ml

The main product you will need to make cutlets is carrots. It should be cleaned first.

In the meantime, you can start preparing the carrot mince. Grate the vegetable on the finest grater. Add salt, squeeze lightly, and drain the liquid.

Vegetable dishes are easily digested by the human body, bring considerable benefits to it, and also have low calorie content.

Carrot cutlets are perfect for those who adhere to proper nutrition and keep themselves in good physical shape. The dish can be consumed by both adults and children.

The benefits and harms of the dish

Improving the functioning of the bronchi and lungs, as well as helping to remove mucus during inflammatory processes and viruses.
Activation of mental and physical development.
Improving the functioning of the visual organ.
Normalization of food digestion (with regular use).
Blood purification.
Strengthening teeth, eliminating microbes in the oral cavity.
Improved metabolism.
Prevention of atherosclerosis.
Normalization of blood pressure.
Beneficial effects on the condition of nails, skin, hair.
Reducing the risk of developing colon cancer.
Normalization of blood sugar levels.

Despite the impressive list of beneficial qualities of carrots for the human body, in some cases the vegetable can harm health:

In the presence of ulcerative lesions of the stomach and duodenum in the acute stage.
In case of individual intolerance to the product.
If you are prone to allergic reactions (use with caution).

You should not overuse carrot juice, as it can cause drowsiness, headaches and vomiting. It is recommended to eat no more than 300 grams of orange root vegetables per day.

Difficulty, cooking time

The cooking time for the dish in question ranges from 30 to 60 minutes and depends on the method. Making cutlets is considered quite simple (the degree of complexity is low).

Food preparation

The main component of the dish is carrots. Before cooking, it must be cleaned and rinsed well. There are quite a few options for preparing cutlets, in some of them the orange root vegetable is first boiled and then ground, in others it’s the other way around.

The advantage of this dish is that it can be made both as a side dish and as a dessert.

How to cook carrot cutlets?

To make 6 servings you will need the following products:

½ kg carrots;
1/10 liter of water;
two large spoons of semolina and flour;
1 tbsp. l. Sahara;
egg;
half a teaspoon of table salt.

Step-by-step recipe for carrot cutlets in the photo:

First you need to peel the vegetable and then grate it.
Then place the grated mass in a heated frying container, add granulated sugar and mix.
Next, you need to pour water into the frying container and mix the products. Simmer until soft, over medium heat, stirring occasionally.
When ready, there should be no liquid left in the pan. The finished mass should be removed from the stove and cooled.
Cooled carrots need to be salted.

Mix all ingredients and leave the mixture for 20 - 30 minutes. This is necessary for the semolina to swell.
After time, it is recommended to divide the workpiece into several equal parts. Next, form small cutlets.

Next, place the product in a heated frying container with oil.
Fry the carrot bits completely until golden brown over medium heat.

The cutlets are ready.

Nutritional value per 100 g of dish:

proteins – 4 g;
carbohydrates – 14 g;
fat – 10 g.

Calorie content – 152 kcal.

Classic recipe for the best carrot cutlets, video:

Cooking options

Raw carrot cutlets with soy sauce

In order to prepare carrot cutlets quickly and tasty, you will need:

a pair of eggs;
1 kg of orange root vegetable;
2 – 3 large spoons of soy sauce;
3 medium sized onions.

Actions:

To begin with, it is recommended to peel and rinse the vegetables.
Then you should finely grate them.
After this, mix the eggs with soy sauce and pour into the resulting vegetable mass, combine the ingredients.
Next, you should form the minced meat into neat cutlets and place them in a well-heated frying pan with oil.
Fry the product over moderate heat until golden brown.
After this, you can place the cutlets on a baking sheet and place them in a preheated oven for 1/3 hour so that their insides are better baked. However, you can do without this.

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

Dessert for children

The most delicious recipe for sweet carrot cutlets for children is prepared from the following products:

a couple of large carrots;
half tbsp. milk;
two large l. Sahara;
30 g plums. oils;
a third of a teaspoon of table salt;
egg;
semolina - a couple of tbsp. l.

Manufacturing steps:

First you need to peel the vegetable, wash it and chop it into thin slices.
Next, place the chopped carrots in a saucepan and pour in a third of a glass of milk.
Add sugar, butter and salt. Mix the ingredients.
After this, place the pan on the stove, turning on the heat.
After the mixture boils, turn the heat to medium.
Simmer the carrot mixture until soft (20 – 30 minutes). It is recommended to add milk and stir the food as needed to avoid burning.
When the orange root vegetable is ready, grind it and add semolina. Then mix the products thoroughly.
Cook the resulting mass for five minutes, stirring constantly, then remove from the stove.
Next, you need to break the egg into the resulting mixture and mix the ingredients again. The components must be mixed very quickly.
After this, the minced meat should be cooled. During this time, the semolina will have time to absorb excess liquid.
After the vegetable mass has cooled, you should mix it again, form cutlets (preferably the same size) and roll each of them in breading.
Then they need to be placed in a heated frying container with a vegetable component.
Fry the pieces until golden brown on both sides.

Without semolina

To make carrot cutlets without semolina you will need:

a pair of eggs;
large orange root vegetable (a couple of pieces);
2/10 kg flour;
teaspoon table salt;
2 tbsp. l. Sahara.

First you need to peel, rinse and coarsely grate the vegetable.
Then add eggs, granulated sugar and salt to the carrot mixture. Mix the ingredients well.
Next, add flour and mix. If necessary, this ingredient can be added more.
After this, you need to warm up the frying pan with oil and start frying the carrot cutlets.
Fry the product until golden brown.

The dish is ready.

Steamed carrot cutlets

Required Products:

0.4 kg carrots;
3 tbsp. l. breadcrumbs (for breading);
2 – 3 large l. semolina;
egg;
0.25 teaspoon of table salt;
60 ml cream;
30 g plums. oils;
1 teaspoon granulated sugar.

Manufacturing steps:

First, peel, wash and chop the orange vegetable into cubes.
Place the carrot mixture in a saucepan or saucepan, add sugar and add salt. Mix the ingredients.
Next, add a piece of butter and pour in the cream.
After this, put the dishes on the stove, turning on minimal heating.
Simmer food for ¼ hour.
When ready, the carrots should be pureed.
Then add semolina and stir thoroughly. After this, the mixture should be left to cool and allow the semolina to swell.
Break an egg into the cooled carrot mince and mix the ingredients until a homogeneous mass appears.
Next, you should form neat cutlets, roll in breading and place in a steamer coated with oil.
Cook the product for 15 - 20 minutes, setting the power to high.

Carrot-apple cutlets

Required Products:

500 grams of orange root vegetable;
40 grams of sugar and plums. oils;
300 g sour apples;
60 g semolina;
egg (3 quail or 1 chicken);
half a glass of milk.

Manufacturing steps:

First you need to wash, peel and coarsely grate the carrots.
Wash the fruit, remove the skin, remove the core, chop into cubes or grate on a coarse grater.
Pour milk and a little cooled boiled water into the pan, then place the chopped carrot mass and a piece of butter.
Mix the ingredients and bring the mixture to a boil.
You need to simmer the carrots for about 5 minutes, then gradually pour semolina into the pan, stirring the ingredients thoroughly.
Then add apples and stir. Cook for another 2 minutes. with minimal heating.
When ready, the workpiece must be cooled.
Add eggs to the mixture at room temperature and mix the ingredients thoroughly.
Next, you should form cutlets, each of which is recommended to be breaded in semolina.
Grease a baking sheet with oil and place fruit and vegetable cutlets on it.
Place the baking container in the preheated oven.
Cook for about 40 minutes. (1/3 hour on each side).

The dish is ready.

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).

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.

The most important thing in making carrot cutlets is frying them correctly.

Each cutlet should be fried for no more than 1 minute, then turn over to the other side. To make the dish softer, you can close the frying pan with a lid; for a crispy crust, leave the lid on.

And this shot is from our son... I turned away for a second... changed the mode...

Story 3. First date. Part 2.

We were driving in a car through Moscow at night, and the closer we got to the center, the more beautiful and brighter my hometown became, and I remembered how often I loved to just drive around the city at night, along Tverskaya, Novy Arbat... to go to the Kremlin. .. beautiful... bright... mesmerizing... We drove up to Frunzenskaya Embankment and stopped...
“Let’s go for a walk,” Kirill suggested. He helped me get out of the car, and we went... for a walk... The conversation didn’t go very well, besides, a rather cool wind was blowing, it was still the third ten days of October, and it was night... I have There was only one question on the tip of my tongue: “Where were you in the summer!” And, since I didn’t see any special obstacles, this is exactly the question I asked...
“I thought you wouldn’t want to date me,” Kirill answered simply and without hesitation.
“Why did you offer it then?” I asked in surprise.
“I decided that I can no longer keep my feelings to myself, and I have to try,” he answered me, still calmly.
Here, to be honest, I don’t really remember whether I wanted to ask anything else or was thinking about how incredibly cold it was... but we suddenly stopped, Kirill came very close to me and kissed me...
"You don't like kissing?" - I asked.
“Why?” Kirill answered the question in a very masculine way.
“I don’t know, somehow you didn’t kiss me passionately...” “I was afraid that you would be against!”... “Kindergarten” - that’s all I had time to think... And... then there were only kisses , kisses, kisses... and the old watchman, who climbed out of the barge standing on the pier near the embankment to see who couldn't stay warm in such a cold... By the way, a huge thank you to him for this, otherwise... I could have completely frozen...
We got into the car and Kirill drove me home... we held hands all the way, and periodically kissed, risking driving somewhere...
I’m unlikely to be able to convey how madly my heart was pounding from the moment of the second kiss (although the first one was so-so), but I felt this pounding from the tips, frozen in light ankle boots, to the very top of my head. And during this trip, I clearly realized that no matter how many happy moments, days or minutes I get to communicate with this wonderful man, there will be so many of them in my life.
When we arrived at my house, I had exactly two hours to sleep, so we kissed again, I took my frozen, beautiful white roses from the back seat of the car, and fluttered out the door that Kirill opened. I practically ran home without looking back or stopping...
“I won’t go for a walk like that again!” I thought and fell on the bed. It was absolutely obvious to me that I wouldn’t be able to fall asleep, it was absolutely certain before the alarm clock, so I covered myself with a blanket and decided to just dream a little. And then the phone rang... Who's talking?... of course it is!
Unlike me, Kirill still had a long way home, just enough to take a shower, change clothes and go to work. And he called to wish me a peaceful rest... wishing me good night would have been ridiculous... and we talked for another two hours... until my alarm clock rang... we said goodbye and I went to make coffee, very strong coffee.. .
Another hour and a half later, we met again in the parking lot in front of the office, arriving simultaneously from different parts of Moscow...