AuthoradminDifficultyBeginnerThe secret is that the carrots must be stewed in oil until they lose shape and almost become caramel. Then, stir in semolina and egg and roll in breadcrumbs. If you replace the crackers with coconut flakes and add raisins to the carrots, these cutlets can be safely assigned to the role of dessert. And if you dry them in the oven, they turn out almost like cookies.
Peeled and washed carrots, thinly cut into slices or strips, put in a saucepan, pour hot milk, add a tablespoon of butter, sugar, salt, cover and simmer until tender over medium heat, stirring so that the carrots do not burn.
When the carrots are ready, sprinkle them with semolina and, stirring, cook over low heat for 8-10 minutes.
Then remove the carrots from the heat, add the egg yolks, mix well and cool.
Prepare cutlets from the cooled mixture, moisten with egg white, roll in breadcrumbs and fry on both sides. Serve the finished cutlets with sour cream or milk sauce.
Ingredients
Directions
Peeled and washed carrots, thinly cut into slices or strips, put in a saucepan, pour hot milk, add a tablespoon of butter, sugar, salt, cover and simmer until tender over medium heat, stirring so that the carrots do not burn.
When the carrots are ready, sprinkle them with semolina and, stirring, cook over low heat for 8-10 minutes.
Then remove the carrots from the heat, add the egg yolks, mix well and cool.
Prepare cutlets from the cooled mixture, moisten with egg white, roll in breadcrumbs and fry on both sides. Serve the finished cutlets with sour cream or milk sauce.