Carrots should be stewed in vegetable oil until they lose their shape. And then add semolina and an egg to it. To make the cutlets come out strong and persistent, they need to be rolled in breadcrumbs.
INGREDIENTS
- Carrot 1 kg
- Milk ½ cup
- Semolina ½ cup
- Breadcrumbs ½ cup
- Chicken egg 3 pieces
- Sugar 1 teaspoon
- Vegetable oil 3 tablespoons
COOKING INSTRUCTIONS
Thinly cut the peeled and washed carrots into slices or strips, put in a saucepan, pour over 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, while stirring, cook over low heat for 8-10 minutes.
Then remove the carrots from the heat, put the egg yolks in it, mix well and cool.
- Prepare cutlets from the chilled mass, moisten with egg white, roll in breadcrumbs and fry on both sides. Serve ready cutlets with sour cream or milk sauce.
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