Recipe: Cutlets in carrot and onion sauce - stewed in the oven. Minced meat cutlets with carrots Recipe for cutlets with carrots and onions

In Soviet times, a simple, tasty and healthy carrot dish could be found on the menu of every canteen. Carrot cutlets cook quickly, are a dietary dish and look appetizing. Carrot cutlets are the best option to introduce a healthy root vegetable rich in vitamins and minerals into your child’s diet.

There are many ways to cook carrot cutlets - classic, like in kindergarten, with semolina, with bran, with feta cheese, in the oven, steamed, with herbs. It all depends on imagination and taste preferences.

Carrots in cutlets retain their properties.

Classic carrot cutlet recipe

This is the most basic way to make carrot cutlets. This recipe was used in public catering during the Soviet era and is still included in the food menu of kindergartens.

Classic carrot cutlets can be eaten as an independent dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend eating the dish as one of your snacks throughout the day.

It will take about 47 minutes to cook four servings of cutlets.

Ingredients:

• 0.5 kg. carrots;
• 1 medium chicken egg;
• 2 cloves of garlic;
• 1 medium onion;
• breadcrumbs;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation:

1. Wash the carrots, garlic and onions thoroughly and peel them.
2. Grind the peeled vegetables using a blender, meat grinder or fine grater and mix into minced meat. Do not use a coarse grater, otherwise the carrots may not be fried and will be raw.
3. Season the minced vegetables with salt and pepper to taste.
4. Shape into cutlets. It is convenient to make a neat, uniform shape using a large spoon.
5. Roll each cutlet in breadcrumbs.
6. Place the cutlets in a well-heated frying pan greased with vegetable oil.
7. Fry the cutlets on each side, turning occasionally with a wooden spatula, until the cutlet is golden brown, with an appetizing crust on both sides.
8. Serve the dish with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

The popular recipe for carrot cutlets with semolina is often used in kindergartens and schools. Fragrant, delicious cutlets can be served for an afternoon snack, lunch or dinner, and even put on the table as a festive dish at a children's party.

Ingredients:

• 0.5 kg. carrots;
• 70 ml milk;
• 2.5 tbsp. l. semolina;
• 2 small chicken eggs;
• 3 tbsp. l. butter;
• 1.5-2 tsp. refined sugar;
• 0.5 tsp. salt;
• 3 tbsp. l. vegetable oil;
• breadcrumbs.

Preparation:

1. Wash and peel the carrots. Most of the beneficial microelements are hidden under the skin, so cut the skin as thin as possible.
2. Grind the carrots using a blender, grater or meat grinder.
3. Place a frying pan with a thick bottom on the fire and add the butter there. Wait for the butter to melt and place the carrots in the pan, sprinkle them with sugar and salt. Saute the carrots, stirring with a wooden spatula for 2-3 minutes.
4. Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mixture softens evenly.
5. Pour semolina into the frying pan and mix thoroughly. The semolina should absorb the carrot juice and swell. Simmer the mixture in a frying pan until it begins to thicken. Watch the fire, it should not be strong.
6. Transfer the thickened mixture to a dry container and let cool.
7. Add eggs one at a time into the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out liquid and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency using breadcrumbs or semolina.
8. Using a spoon, shape the cutlets and roll in breadcrumbs.
9. Pour oil into a heated frying pan and wait for the oil to heat up. Over medium heat, fry the cutlets on all sides until they have an even, delicious crust.
10. Place the fried cutlets on a paper towel and wait until the paper absorbs excess oil.
11. Serve delicious, aromatic cutlets hot with garlic or mushroom sauce, sour cream or simply garnished with herbs.

Carrot cutlets with apple

A dietary recipe for carrot cutlets with apples is popular among healthy nutrition lovers. The combination of carrots with an apple and healthy vegetable fats helps the body extract maximum benefit and absorb all the beneficial microelements and vitamins contained in the root vegetable.

I bring to your attention wonderful cutlets cooked in the oven. Many thanks to my friend Irina and her mother for the recipe. I make these cutlets very often - it’s a quick and tasty dish, after work I don’t want to stand at the stove for a long time)))

The cutlets are cooked without frying, which is undoubtedly very healthy! The scents are amazing! The cutlets come out with a tender crust, juicy and soft. Interested? Then let's cook!

Let's prepare the ingredients for cooking meat cutlets with carrots in the oven. I used mixed minced meat (pork + beef), but you can cook it with either chicken or beef. Pass onions and carrots through a meat grinder. If you want to grate carrots, then choose the smallest grater.

Add salt and pepper to the minced meat to taste, 2 tbsp. semolina and 50 ml of water, knead the minced meat thoroughly.

Let's form cutlets from minced meat, choose the size according to your taste, I made medium ones, it turned out to be exactly 12 pieces. Pour enough water onto a baking sheet or baking dish to cover the bottom by about 1 cm. Place the cutlets directly into the water.

Place the baking sheet in the oven for 25-30 minutes, bake at 200 degrees. I indicate approximate times, check your oven, you need to bake until lightly crusted. Our meat cutlets with carrots are ready in the oven! You can serve with vegetable salad, herbs, and your favorite side dish.

We all love cutlets. Every housewife prepares cutlets very often for any side dish. There is a wide variety of recipes for their preparation.

Now we will tell you how to prepare very original cutlets from minced chicken and carrots. They are original in that they do not contain bread or flour, but carrots and onions. Thanks to carrots, the cutlets have a beautiful yellow color, and kefir and mustard give them tenderness and fluffiness.

Also, these cutlets are suitable for those who are on a diet. They are very easy and quick to prepare.

Cooking time 25 minutes, yields 6 pieces.

Ingredients for zucchini cutlets with onions step by step

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- 300g chicken fillet
- one bow
- 1 tbsp. mustard
- 80ml sunflower oil
- 2 pcs. eggs
- one carrot
- 3 tbsp. kefir
- 1g ground black pepper
- 0.5 tsp salt

Cooking cutlets with carrot onions recipe

Step 1. Finely chop the washed fillet.

Step 2. Add salt and pepper to the chopped fillet. Then add kefir and mustard. Mix.

Step 3. Chop the onion and fry it in a heated frying pan with vegetable oil until transparent.

Step 4. Add carrots (grated on a coarse grater) to the onion and fry the vegetables for another minute. Stir.

Step 5. Add fried vegetables to the minced meat.

Step 6. Add the eggs and stir everything well.

Step 7 Heat the vegetable oil in a frying pan and add the minced meat using a tablespoon. Fry on both sides until the cutlets are well browned.

So, the chicken cutlets are ready! They can be served both hot and cold.

Bon appetit!

Homemade cutlets are probably the most popular dish that can be regularly found on the table in any home, and each housewife prepares them in her own way, according to a familiar and favorite recipe.
I like to experiment with minced meat, cooking, whenever possible and having the time and necessary ingredients, each time the cutlets are new, sometimes with some kind of additive, sometimes with filling, sometimes in batter, but if you don’t want to invent something, then we have menu cutlets made from minced meat with carrots and onions.
Onions, finely chopped or passed through a meat grinder, are a common and familiar additive for minced cutlets; additionally peeling and grating carrots does not take much time, and frying vegetables in vegetable oil until soft does not require much time either. I prefer to fry carrots and onions before adding them to the minced meat - in my opinion, this makes the cutlets more tender.
So, to prepare homemade cutlets with carrots and onions, you must first prepare the vegetables. The carrots must be grated on a fine or medium grater, the onions must be cut into small cubes.

After this, fry the carrots and onions in vegetable oil until soft and cool.

Place the meat march into a deep bowl (to prepare the cutlets, I use minced pork and half beef), add fried vegetables, bread pre-soaked in milk, and an egg. Add salt and pepper to taste.

The entire mass for the cutlets must be thoroughly mixed.

In a frying pan (you can use the same one where you fried the onions and carrots), heat the vegetable oil, with your hands moistened with water, form the minced meat into cutlets (if desired, you can roll them in breadcrumbs or simply in flour) and place them in the frying pan.

You need to fry the cutlets first on one side, then turn them over to the other side, reduce the heat, cover the pan with a lid and cook the cutlets until cooked.

Bon appetit!

Cooking time: PT00H45M 45 min.