Cook delicious meatballs it is possible not only from meat, but also from minced vegetables. Carrot cutlets always turn out especially successful. Their recipes are posted below.

Ingredients: 580 g raw carrots, 90 g white flour, 2 eggs, salt to taste.

1. First, the vegetables are peeled, washed, and then chopped on a medium grater. "Chips" should not be too small.
2. The eggs are lightly beaten in a separate bowl, after which they are poured into the carrots.
3. It remains to add flour and salt. You can use any spices.
4. About a quarter of an hour after thoroughly mixing all the ingredients, when a sufficient amount of carrot juice is released, you can begin to form cutlets.
5. After rolling the blanks in flour, they are fried on both sides in vegetable oil.

Such classic recipe carrot cutlets can be slightly modified and improved to your liking, for example, using various aromatic herbs.

With the addition of semolina in the oven

Ingredients: a pound of peeled carrots, 70 ml of full-fat milk, an egg, 40 g of semolina, a small piece of butter, salt, a handful of crumbs.

1. Peeled fresh carrots are crushed using a special blender nozzle. Melted butter (about 20 g) is added to the resulting vegetable mass, fatty, not cold milk is immediately poured into it.
2. The mixture is sent to the pan and languishes under the lid until the vegetable is ready.
3. Semolina is sprinkled with hot carrots. Together, the ingredients are stewed for another 6-7 minutes.
4. The mass cools, salts, pours into it a raw egg.
5. Small cakes are formed from the "minced meat", which are rolled in crumbs and laid out on an oiled sheet of parchment, laid on a baking sheet.

Carrot cutlets with semolina are baked for 15-17 minutes.

In a multicooker for a couple

Ingredients: 900 g carrots, 120 ml fat milk, 60 g semolina, 40 g butter, rock salt, egg, 25 g granulated sugar, 90 g medium-fat sour cream, flour for breading, garlic to taste.

1. Milk is poured into the Smart Pot bowl and heated in any suitable program to approximately 70 degrees.
2. Oil and chopped carrots are sent to milk. The mass is salted, sweetened. You can add crushed garlic to taste.
3. In the "Extinguishing" mode, the mixture is cooked for about half an hour. In the process, semolina is added to it. The ingredients mix well.
4. The resulting minced vegetable transferred to a separate bowl and cooled.
5. An egg is driven into the mass. After the next alteration, small cutlets are molded, each of which crumbles in flour.
6. A couple of glasses of water are poured into the bowl of the device, a special basket is installed on which the workpieces are laid out.

Steam cutlets are prepared in the appropriate program until it is completed.

Lean carrot cutlets

Ingredients: A full glass of oatmeal, no extras, 2 fresh carrots, 4 tbsp. tablespoons refined oil, fine salt, 60 g breadcrumbs, a mixture of colored peppers.

1. First you need to properly steam the oatmeal. It is more convenient to use finely ground flakes. The product is poured with about two glasses of boiling water. The components are mixed, the container is covered with a lid and left for a while to infuse.
2. Vegetables are peeled and chopped in any convenient way. It's easier to turn to a food processor for help.
3. The almost completely cooled oatmeal is combined with the vegetable mass. Minced meat is seasoned to the taste of the hostess. Salt, a mixture of peppers and any other favorite seasonings are added to it.
4. Medium-sized flat cutlets are formed from bright minced meat. In the process, it is worth lubricating your hands with cold water.
5. Next, the blanks are laid out on a baking sheet covered with parchment and sent to the oven.

Appetizing carrot cutlets in the oven are cooked for 17-20 minutes.

Recipe like in kindergarten

Ingredients: a pound of fresh carrots, 60 ml of milk, 30 g of butter, an egg, a handful of crumbs, a pinch of sugar, 40 g of semolina, salt.

1. Carrots are peeled and rubbed on the largest grater. Then it is transferred to a saucepan and poured with milk. The butter declared in the recipe is also added to the mass.
2. The mixture is salted, a small amount of granulated sugar is added to it.
3. At a minimum heat, the carrots with all the additives are stewed for 20-25 minutes.
4. Next, semolina is poured into the stewpan, and cooking continues for another 7-8 minutes. The main thing is not to forget to stir the products.
5. When the minced meat cools, a raw egg is poured into it. Products are formed from the mass and crumbled in crumbs.

Baked in the oven for 15-17 minutes at 180-190 degrees.

Carrot-apple cutlets

Ingredients: 2 carrots, 2 apples, an egg, 1.5 teaspoons of granulated sugar, a pinch of salt, 2 teaspoons of semolina, crumb crumbs, 90 ml vegetable oil, 80 ml filtered water.

1. Carrots and apples are peeled and chopped with a coarse grater. The prepared ingredients are laid out in a small saucepan, sugar, water and salt are added to them. Together, the products are stewed until softened.
2. Next, semolina is poured into the mass. The contents of the pan are stewed for another 3-4 minutes.
3. The resulting mass is cooled, a raw egg is poured into it.
4. Flat products are molded from minced meat, which are crumbled in breadcrumbs.

The blanks are fried in a well-heated frying pan.

How to do with cheese?

Ingredients: 2 carrots, 2 chicken eggs, 2 tbsp. spoons of bran and the same amount of semolina, salt, aromatic herbs, 120 g of hard cheese. How to cook carrot cutlets with cheese is described in detail below.

1. Fresh carrot rubbed on a fine grater. Raw chicken eggs, salt, aromatic herbs are added to the resulting mass. Minced garlic and/or onion can be used if desired.
2. To roll the blanks, a mixture of bran and semolina is prepared.
3. Cheese is cut into fairly thick sticks. Each of them is placed on a blank for future cutlets - a minced carrot cake.

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Many do not imagine cutlets without meat. However, they are no less tasty from vegetables! In most cases, vegetable cutlets are low-calorie diet meals, which can be varied with numerous ingredients.

Vegetable cutlets can be cooked different ways. They are fried, baked in the oven or steamed. Vegetables are usually chopped (on a grater, blender, in a meat grinder). Moreover, for minced meat, you can use both raw and boiled products.

Vegetable cutlets can be made from carrots, potatoes, zucchini, spinach, pumpkin, zucchini, cabbage, beets, rutabagas, turnips, broccoli, cauliflower, onions, and so on. In fact, there are a lot of options.

The benefits of vegetable cutlets

Vegetable cutlets are suppliers of vitamins and minerals that help strengthen the immune system. They are especially useful for people with digestive problems.

Also, vegetable cutlets are good to cook for small children. In addition, nutritionists recommend this dish to those who follow not only their health, but also their figure.

Main ingredients of minced vegetables

As additional components, you can add fried onions, salt, pepper, your favorite herbs, raw eggs, cereals to minced vegetables. Feel free to add your favorite seasonings, they will not spoil the taste. The main thing is not to overdo it, so as not to interrupt the taste of the vegetables themselves.

For breading use flour, semolina or crackers. If cutlets are fried, then usually in vegetable or melted butter.

Sweet lovers can add sugar to vegetable cutlets. Carrot cutlets are especially delicious.

How to make vegetable cutlets

• If for minced meat will be used raw vegetables, after grinding, when they start up the juice, they should be squeezed out.

• Vegetable cutlets need to be formed in such a size that it is easier to turn them over during cooking.

• You need to wet your hands in water, then it will be easier to sculpt them.

• For a crispy appetizing crust, you should bread cutlets in breadcrumbs (semolina).

Let's share recipes for vegetable cutlets. They are very tender and tasty.

Carrot

Steamed carrot cutlets are useful for people with diseases of the digestive system, as well as for infectious diseases of the intestines, colitis. This lovely dish for babies.Carrots have analgesic, anti-inflammatory, anthelmintic and antiseptic effects on the body.

carrot cutlets, steamed

Ingredients:

• Carrots 4 pcs. (medium)
• Oat flakes 3 art. l.
• Butter 50 gr.
• Flour from 100-13 g (130)
• Sugar 2 tbsp. l.
• Salt to taste

Cooking method

1. Grate the peeled carrots on a fine grater. Squeeze out the separated juice.
2. Add all additional ingredients. Mix and form into small patties.
3. Place them carefully in the steamer and cook for 20-25 minutes. Serve with sour cream or butter. It can also be served with honey or your favorite jam.

Cabbage

White cabbage is an excellent source of minerals (calcium, potassium, sulfur, phosphorus) and trace elements (iron, zinc, aluminum, manganese). And in terms of fructose saturation, it surpasses lemons, carrots, potatoes and onions. Glucose in white cabbage more than in apples, lemons and oranges. We offer a recipe for cabbage cutlets cooked in the oven.

Cabbage cutlets baked in the oven

Ingredients:

• White cabbage 400 g
• Cow's milk 100 ml
• Egg 2 pcs.
• Butter 2 tbsp. l.
• Oatmeal 3 tbsp. l.

Cooking method

1. Chop the cabbage with a knife, blender or food processor.
2. Simmer with oil and water for about 10-15 minutes.
3. Salt, add hercules, milk and continue to simmer for about 10 minutes.Then cool this mass.
4. Next, add eggs and mix well. If there are baking molds, you can put them in them (in portions).
5. Bake in a well-heated oven (200 degrees) for about 20 minutes.

Serve cabbage cutlets best served hot with sour cream.

Zucchini and potatoes

Vegetable cutlets can be combined. Zucchini goes great with potatoes.

Zucchini is valuable content in them mineral salts which are essential for metabolism. This vegetable is recommended for people with diabetes, as well as people with problems of the digestive system.They contain a small amount of organic acids and delicate cellulose, which does not cause irritation of the intestines and stomach.

Potatoes are a source of minerals. Its proteins contain almost all the amino acids (and essential ones) that are found in plants. Due to the large amount of potassium in potatoes, excess fluid is removed from the body. Very useful for people suffering from kidney disease.

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Lenten carrot cutlets, though not very common, but very appetizing delicacy. They can use only carrots with the addition of semolina and spices, or you can combine this vegetable with others, for example, with cabbage, beets and potatoes.

How to cook carrot cutlets?

Lean carrot cutlets are a bright, tender and fragrant dish. Many who have tried them include them in their regular diet, and not just in Lenten menu. The recommendations below will allow you to cook food quickly and without hassle.

1. Carrots for cutlets can be chopped on a fine or medium grater or use a food processor.
2. Carrots for cutlets can be used raw or take a boiled vegetable.
3. Due to the fact that the egg is not used in cooking, semolina is added. After swelling, it holds the stuffing together, and the products do not fall apart.
4. Lean carrot cutlets can be cooked both salty and sweet with the addition of nuts, various dried fruits and sugar.
5. Lean carrot cutlets are served hot or cold.

Carrot cutlets with semolina are a great solution for a lean table. So that the products do not boil soft during frying, they must be thoroughly breaded in breadcrumbs. In addition, it is better to start forming blanks only after the mass has cooled down, and it is preferable to make them small.

Ingredients:

• carrots - 500 g;
• onions - 2 pcs.;
• water - 3 tbsp. spoons;
• semolina - 60 g;
• refined oil - 50 ml;
• breadcrumbs - 6 tbsp. spoons;
• garlic - 2 cloves;
• paprika - 1 teaspoon;
• black ground pepper- a pinch;
• salt.

Cooking

1. Onions are chopped, sautéed, salted and peppered.
2. Carrots are chopped on a fine grater, mixed with onions, semolina and water are added.
3. The resulting mass is stewed, stirring, for 7 minutes.
4. Chopped garlic is added, cutlets are formed, rolled in breadcrumbs and fried on both sides in oil.

Cutlets with carrots and onions can be served as an independent dish or as an addition to porridge or potato side dishes. If you want the mass for the cutlets to be more homogeneous, you can first chop the pre-fried onion with a blender, and then add the resulting slurry to the minced meat.

Ingredients:

• boiled carrots - 1 kg;
• sugar - 1 teaspoon;
• semolina, flour - 2.5 tbsp. spoons;
• salt - ½ teaspoon;
• onion - 1 pc.;
• breadcrumbs.

Cooking

1. Boiled carrots are rubbed on a grater, mixed with salt, sugar, flour, semolina and browned onions.
2. Let the mass stand for 20 minutes.
3. Form carrot cutlets without eggs, roll them in breadcrumbs and fried in oil.

Beet-carrot cutlets - a dish that is easy to prepare, very tasty and healthy. Vegetables can be pre-boiled, or you can bake. In the second option, more vitamins will remain in the products. Cutlets can be brought to readiness in different ways: bake in the oven, fry or steam.

Ingredients:

• beets - 200 g;
• carrots - 200 g;
• semolina - 100 g;
• garlic - 2 cloves;
• half-bunch greens;
• salt pepper.

Cooking

1. Beets are wrapped in foil and baked at 200 degrees for 1.5 hours.
2. Do the same with carrots.
3. Finely chop the greens, and pass the garlic through a press.
4. Combine the components, add semolina, salt, pepper and mix.
5. Wet hands form lean beet-carrot cutlets, spread on a baking sheet and bake at 200 degrees for 10 minutes.

Lean cabbage-carrot cutlets - light and very appetizing dish. Meatballs can be prepared from various kinds cabbage: both white and Beijing cabbage are suitable. If use tender leaves Chinese cabbage, you don’t need to boil them, you can just chop them, pour boiling water over them and send them to minced meat.

Ingredients:

• cabbage - 100 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• flour - 2 tbsp. spoons;
• breadcrumbs - 5 tbsp. spoons;
• salt pepper;
• vegetable oil;
• greenery.

Cooking

1. The cabbage is finely chopped, poured with boiling water and boiled for 3-4 minutes.
2. Carrots are rubbed on a fine grater.
3. Chopped onions and carrots are sautéed until golden brown.
4. Add squeezed cabbage and finely chopped greens, salt, pepper, add flour.
5. The mass is thoroughly kneaded, lean cabbage-carrot cutlets are formed, breaded in breadcrumbs and fried until golden brown.

The recipe for delicious carrot cutlets, presented below, cannot be called ordinary. In this case, along with standard ingredients, chickpea flour is used in the preparation of vegetable cutlets. It gives the dish a special piquancy and satiety, because this product is rich in vegetable protein.

Ingredients:

• chickpea flour - 100 g;
• carrots - 250 g;
• parsley - half a bunch;
• ground black pepper, turmeric - ½ teaspoon each;
• salt;
• water - 50 ml;
• butter.

Cooking

1. Carrots are chopped on a fine grater, parsley is finely chopped, chickpea flour, salt, and spices are added.
2. Pour in water and knead.
3. With the help of two tablespoons, blanks are formed, dipped in boiling oil and delicious carrot cutlets are fried until golden brown.

Carrot cutlets with oatmeal

Lean carrot cutlets with oatmeal are very tender and tasty. Oatmeal in this case is better to use small ones. If you do not put salt and pepper in the minced meat, but add granulated sugar or add raisins with dried apricots, then these cutlets can be served as a dessert treat.

Ingredients:

• oatmeal - 1 cup;
• carrots - 400 g;
• salt pepper;
• butter;
• breadcrumbs.

Cooking

1. Flakes are poured with boiling water in a ratio of 1: 2, mixed and allowed to brew.
2. Carrots are rubbed on a fine grater.
3. Combine the components, salt, pepper and form blanks, rolling them in breadcrumbs.
4. Fry lean carrot cutlets on both sides in oil.

Carrot-apple cutlets

Sweet carrot cutlets are an excellent dessert that will be appreciated on the Lenten table. This dish is more like cheesecakes or pancakes. To make the finished products even tastier, you can add chopped nuts and dried fruits to the minced meat to your taste. Products are brought to readiness by baking in the oven or frying in a pan.

Ingredients:

• carrots - 500 g;
• apples - 200 g;
• flour - 50 g;
• cinnamon - a pinch;
• butter.

Cooking

1. Carrots are rubbed on a medium grater and stewed in a pan until soft.
2. Add grated apples and stew all together until almost complete evaporation of moisture.
3. When the mass has cooled, add flour, cinnamon, sugar and salt to it.
4. Mix and form cutlets and fry them until golden brown.

Potato and carrot cutlets are hearty, lean meals that are prepared very quickly and simply. So that the blanks do not fall apart during frying, you need to drain all the water from the vegetables and immediately, while they are still hot, mash them into a puree. Cutlets will come out piquant if you add turmeric, pepper and chopped garlic to the minced meat.

Ingredients:

• carrots, potatoes - 0.5 kg each;
• salt;
• butter;
• breadcrumbs.

Cooking

1. Boil potatoes and carrots, drain the water, and dry the vegetables over low heat for about a minute.
2. Vegetables knead them, add 20 ml of oil, salt, pepper.
3. Cutlets are formed, breaded in breadcrumbs and fried on both sides.

Pumpkin and carrot cutlets are a real storehouse of useful substances. To make the dish even more interesting, crushed flax seeds are placed in the minced meat. Carrots and pumpkins can be boiled first, then pureed, and then the resulting mass can be mixed with the rest of the products, in which case the cutlets will come out more tender.

Ingredients:

• carrots - 3 pcs.;
• pumpkin - 400 g;
• semolina - ½ cup;
• starch - 3 tbsp. spoons;
• ground flax seed - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• water - 100 ml;
• spices, salt;
• butter.

Cooking

1. Carrots and pumpkins are rubbed on a fine grater.
2. Place the food in a pan, pour in water and simmer for 15 minutes over low heat.
3. Dry ingredients are added to the resulting mass, kneaded and form lean carrot cutlets with pumpkin.
4. Fry them in hot oil on both sides.

Carrot cutlets in the oven are simple, fast, healthy and tasty. Onions can be used raw, and if someone does not like this option, then it can first be sautéed, and then mixed with carrots. To make the products even more appetizing, the blanks can be breaded in a mixture of breadcrumbs and spices to your liking.

Ingredients:

• carrots - 500 g;
• small white onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 3 tbsp. spoons;
• salt pepper;
• butter;
• breadcrumbs.

Cooking

1. Carrots are rubbed on a medium grater, finely chopped onion, chopped garlic are added, 2 tablespoons of oil are poured in, salt, pepper, semolina are poured in and kneaded thoroughly.
2. Leave the mass for 20 minutes, and then form blanks and roll them in breadcrumbs.
3. Cover the baking sheet with foil, grease it with oil and lay out lean carrot cutlets.
4. At 200 degrees in 15 minutes the dish will be ready!

Steamed carrot cutlets in a slow cooker are not only very tasty, but also healthy. So that the products do not stick to the steamer basket, it must first be lubricated vegetable oil. By the same principle, carrot cutlets can also be made sweet, then they do not put onions and salt, but add dried fruits and sugar to the minced meat.

Ingredients:

• carrots - 1 kg;
• onion - 1 pc.;
• semolina - 5 tbsp. spoons;
• salt - ½ teaspoon;
• sugar - 1 teaspoon.

Cooking

1. Chop and sauté the onion until lightly browned, then add the grated carrots and fry everything together for about 10 minutes.
2. Pour in 400 ml of water and simmer the components for 10 minutes, add the semolina and cook under the lid until the cereal swells.

Time: 30 min.

Servings: 2-3

Difficulty: 2 out of 5

Steamed carrot cutlets in a slow cooker

Carrots are a delicious addition to the side dish, which always turns out tender, with a juicy and dense structure, and also extraordinarily tasty.

Steamed food is very healthy nowadays as it does not contain oils and fats which negatively affect our health.

It is also important to note that carrot cutlets in a slow cooker are perfect for young children who are just starting to master a variety of "adult" foods.

Steamed carrot cutlets are obtained with a light, tender crust, which gives the dish piquancy and extra flavor. The filling of cutlets, on the contrary, turns out to be dense, but amazingly tasty. It is better to serve such a dish hot, while it is endowed with an extraordinary aroma and softness.

Anyone will like this consistency of cutlets. Moreover, few will understand that the dish is actually made from the well-known carrot.

Steamed carrot cutlets are endowed with many vitamins and useful properties required by both children and adults. Everyone knows that carrots have a positive effect on vision, cardiovascular activity, as well as the general condition of the body. Therefore, carrot dishes can be safely served on the table as breakfast, lunch and dinner.

It is impossible not to notice that such an addition to the side dish will seem even tastier if you are going to make cutlets with herbs, which will give the dish an additional aroma and extraordinary taste.

What should the dish be served with?

Steamed carrot cutlets can be served with almost any side dish:

• groats
• potatoes
• stewed vegetables
• rice

In addition, they can be safely combined with meat dishes as a supplement.

If you are going to serve the appetizer on its own, you can season it with mayonnaise, sour cream or any sauce. The only exception: cutlets will not turn out very tasty if you add adjika or ketchup to them.

Cooking method

Many people think that you need to bake carrot cutlets from shavings. Although in fact, any form of vegetable can be used for cooking.

Ingredients:

The first step is to prepare the carrots.

Step 1

We clean the carrots, wash them and three on a fine grater.

Step 2

Pour salt, semolina into the carrot mass and mix thoroughly. Then we leave the mixture for 10-15 minutes so that the carrots let the juice go, and semolina slightly swollen.

Step 3

Pour the eggs into the mass and mix the products again. Add spices and chopped herbs. That's all - minced meat is ready.

Step 4

Pour a little water into the bowl of the multicooker, put the container from the double boiler into the device and set the “Steam cooking” mode.

After that, put the minced meat in a slow cooker with a spoon and wait until it is baked (if you want, you can roll the minced meat in breadcrumbs).

On average, it takes 15-20 minutes - 10 on one side, 15 on the other.

That's all - steamed cutlets are ready.

You just have to transfer them to a plate and you can serve. If desired, you can pour them with mayonnaise or sour cream sauce.

Published 26.11.2017
Posted by: Svetlaya74
Calories: Not specified
Cooking time: 40 min

Steamed diet carrot cutlets in a slow cooker, prepared according to our step by step recipe delicious and healthy food for the whole family. And note that for their preparation you need a minimum of ingredients and time. You will spend only 30-40 minutes on cooking along with preparation.

Required Ingredients:
- carrots 215 g,
- chicken egg 1 pc.,
- sugar 1 tbsp,
- salt 2-3 pinches,
- raisins 30 g,
- semolina 4 tablespoons,
- vanilla sugar 1 tsp

How to cook with a photo step by step

Take carrots for cutlets good quality. Rinse thoroughly under running water and remove the skin. Grate on a medium grater. It is better not to use a coarse grater, as ready cutlets will be too "shaggy". If the carrot is very juicy, squeeze the juice with your hands. Excess liquid will interfere with the formation of cutlets.




Add to chopped carrots egg, stir.




Add vanilla sugar, salt, semolina, granulated sugar. Mix thoroughly.






Add raisins, mix again and leave for 15-25 minutes so that the semolina swells well. If the raisins are dry, pour boiling water over them for 5-10 minutes. After, drain the water, dry the raisins and add to the carrot mass.




The mass turned out to be quite thick, it lends itself very well to molding. Take a small portion of the carrot mass with a spoon and form small cutlets with your hands. From this amount, 6 small cutlets were obtained. Pour 200-300 ml of water into the multicooker bowl, install the steam grate. Lay out the carrot pieces. Cover the lid. Start the "steamer/vegetables" program. In this case, if the cutlets are cooked under high pressure, 6-7 minutes are enough. In a conventional slow cooker, the cooking time is 30-40 minutes.




Carrot cutlets are ready. Serve warm with sour cream or jam. Bon Appetit!






respectfully Svetlaya. Thank you.

And they are very tasty too.