Carrot cutlets are a great alternative for those who are already fed up with the familiar meatballs. Vegetable food can be served as a main dish or as a side dish. Carrot cutlets go well with various sauces.
Pick your recipe
You will need
- For carrot cutlets:
- -600 g of fresh carrots;
- -30 g semolina;
- -1 tbsp. l soy sauce;
- -100 ml of water;
- -3 tbsp. l breadcrumbs.
- - vegetable oil for frying.
- For the sauce:
- -150 g of mayonnaise (you can sour cream);
- -5 large champignons;
- -1 tbsp. l soy sauce;
- -Green to taste (you can dry herbs).
Instruction manual
1
Let's start cooking carrot cutlets. First, wash the orange vegetable, remove the peel from it, rub it on a fine shredder.
2
Pour vegetable oil onto a heated frying pan, put the prepared carrots. Fry the vegetable until half cooked.
3
Add water and soy sauce to the pan, mix everything. Cover the dishes, simmer the carrots over low heat until the vegetable is soft.
4
Pour semolina into the pan, thoroughly mix the ingredients so that there are no lumps of cereal.
5
Remove the dish from the heat, let the carrots cool, then form cutlets from the workpiece.
6
Thoroughly roll carrot cutlets in breadcrumbs and fry in a pan until golden brown. The cooking time is 3-5 minutes.
7
Now you need to prepare the sauce for carrot cutlets. To do this, wash and dry the mushrooms.
8
Boil water in a small saucepan, pour in soy sauce, put mushrooms in a liquid. Boil the champignons for 5 minutes, then discard them in a colander, cool.
9
When the mushrooms become cold, cut them into small cubes.
10
In a small bowl, combine the mushrooms, mayonnaise (sour cream) and selected herbs. Mix everything thoroughly.
eleven
Serve the finished sauce to the carrot cutlets. The combination will be very harmonious.