Peerless Carrot Cutlet Recipe 🥕

Cook the minced meat

1. 650 g of raw carrots are thoroughly washed with running water, and then cook in their skins until cooked. Let the boiled vegetable cool, after which we peel it. Rub the carrots on a fine grater and put in a deep bowl.
2. Salt and pepper the orange product at your discretion. Pour 50 g of semolina there and stir everything thoroughly.
3. We leave carrots at room temperature for exactly 15 minutes.
4. In the meantime, peel a small onion from the husk, and then cut it into small thin slices.
5. Pour in a heated pan 10-15 ml of odorless vegetable oil. Add the chopped onion there and fry it over medium heat until a light amber tint appears. We send the fried onions to the carrot mass and knead the homogeneous minced meat.

We will form and fry cutlets

1. Using a tablespoon, we collect a small amount of minced meat and in a standard way we form an oblong, slightly flattened cutlet. In order for the stuffing not to stick to your hands, it is enough to dip your palms slightly in clean cold water. Pour about 100 g breadcrumbs into a separate bowl. Pour 30-40 ml of vegetable oil into a hot pan and wait until it warms up a lot.
2. Formed cutlet carefully roll in breadcrumbs and send to hot oil.
3. Fry the product over medium heat until a light golden color appears. We put ready cutlets on a paper towel so that it absorbs excess oil.
4. We serve products on the table in hot or warm form.