In the post I really want something tasty. Lean carrot cutlets are a wonderful option for a tasty and healthy dinner or lunch. You can eat them with a side dish, you can either separately or with a salad - everyone likes them and in any serving. There are many recipes for carrot cutlets, some of them were given to us by our grandmothers, and some appeared recently. One way or another, such a dish can be eaten not only in fasting, but also on ordinary days. They will appeal to people with a vegan diet. This article will detail the best recipes for lean carrot cutlets.
Ingredients
A side dish of potatoes or buckwheat (or other cereals) I want to supplement with something interesting. Cutlets can be made from anything: cabbage, zucchini, beans, peas, chickpeas, etc. Let us dwell on the recipe for carrots and consider how to cook this dish. Please note that meatless carrot cutlets with semolina are being prepared.
You will need the following ingredients:
- carrots - 1 kg;
- semolina - 100 g;
- salt;
- vegetable (sunflower) oil - 2 tbsp. l .;
- breadcrumbs;
- black pepper;
- green onion;
- garlic - a couple of cloves (take 3 if they are small);
- curry seasoning;
- paprika (as much as you like);
- walnuts;
- sunflower seeds - 2 small handfuls.
If you do not like nuts and seeds, you can not use them. They give the cutlets a spicy nutty flavor and make them more satisfying. It is also advisable to exclude them for those who monitor the calorie content of food during weight loss. It is better to cook lean carrot cutlets in the oven, and not by frying.
The role of nuts in this recipe is to give the cutlets a thicker texture so that they keep their shape. If there are no nuts and seeds or you do not like them, just add another 100 grams of semolina.
Cooking method
Having prepared all the ingredients, proceed to cooking. Below will be painted step by step with a photo recipe for lean carrot cutlets.
- Dip the vegetables in boiling water and cook until cooked. You can determine this by piercing the roots with a fork. The appliance should slide smoothly, as if through a piece of oil.
- Take out the carrots, drain the water, cool them so as not to burn yourself.
- Rub it on a fine grater or grind it in a blender so that it does not get too thin, watery mashed potatoes. Put the grated carrots in a bowl.
- Grind walnuts and sunflower seeds in a blender or manually using a pesto mortar.
- Chop green onions and garlic. All components of the cutlets should be approximately the same size so that the texture is uniform.
- Pour the prepared amount of semolina into a bowl of carrots. Add greens and garlic. Then add chopped walnuts and seeds.
- Add salt and pepper to taste. Curry and paprika will also go here. If you like other spices, feel free to replace them with them.
- Stir, cover the bowl with a lid or wrap and leave the minced meat to rest for about an hour. This will allow semolina to swell and not create unpleasant sensations of “sand on the teeth”.
- After an hour, open the minced meat and begin to sculpt cutlets.
- Pour some breadcrumbs into a separate plate. If they are not, then you can replace them with decoy again.
- Having formed lumps of carrots with your hands, roll them in breading. Spread the workpieces in a preheated pan greased with vegetable oil.
Keep on fire for 3-5 minutes on each side, then cover and let simmer. This technique makes the cutlets juicy, not allowing them to dry out. The recipe with a photo of carrot lean cutlets clearly shows what the finished dish should look like.
Serve with vegan sour cream, as a separate dish, or with side dishes, decorating them with parsley leaves.
Alternative recipe: cabbage and carrot cutlets
With the advent of Lent, interesting dishes begin to appear on the tables, which did not exist before. One of these is an alternative to the previous recipe - cabbage and carrot lean cutlets.
You can diversify the recipe from carrots with ordinary cabbage. If at home there are not enough root crops or you are already tired of the same taste, then the next recipe will be most welcome.
For cooking you will need:
- 0.5 kg of ordinary cabbage;
- 0.5 kg of fresh carrots;
- onions - 1 head;
- semolina - 100 grams;
- sugar - 1 teaspoon;
- refined vegetable oil;
- salt and pepper - to taste;
- cold water - 100 ml;
- breadcrumbs;
- cooking oil for frying.
A set of ingredients can optionally be supplemented with your favorite spices and herbs. If you like it sharper, add a little more pepper than usual.
Cooking cabbage and carrot cutlets
It is strongly recommended that all foods be prepared in advance so that the cooking process does not take too much time.
Stages of preparation:
- Rinse and peel all vegetables: carrots, onions, cabbage.
- Take the cabbage and chop it finely. If you have a blender in the kitchen, then chopped cabbage can be chopped further in mashed potatoes.
- Transfer chopped cabbage into a separate bowl and set aside.
- Proceed to the bow. Cut the head in half and now cut it into half rings.
- Put the onions in a bowl to the cabbage.
- Peeled carrots do not need to be boiled, as in the previous recipe. Grate it on the same grater as the cabbage, and fold it into a common container.
- Season with your favorite spices, salt and pepper.
- Mash the mass with your hands, stirring it.
- Pour everything into another pan.
- Pour a glass of water, put on a fire to stew.
- When the water boils, fill in a little vegetable oil. Shuffle.
- Cover and simmer until cooked, about 40 minutes.
- After this amount of time, stir the stewed vegetables.
- Without removing from heat, gradually add semolina, while stirring, so that no lumps form.
- Stew the whole mass for another 10 minutes over medium heat, stirring occasionally.
- Transfer the finished mass to a heat-resistant bowl and leave to cool.
- From the cooled vegetables, form cutlets.
- When breading, put lean carrot cutlets in a frying pan. Since the mass itself is ready, then it is necessary to fry until golden brown, not being afraid that they will remain raw.
- After frying, put the prepared patties on a paper towel to remove excess fat.
- The dish is ready. It can be served with a side dish or separately. Do not forget to decorate with greens.
Side dishes of rice for lean cutlets
To such a dish a lot of various side dishes are suitable. You can cook ordinary buckwheat or rice. And you can surprise your home with an original side dish to such unusual tasty lean cutlets.
Here are some interesting rice side dishes:
- pilaf with mushrooms;
- soy meat pilaf;
- risotto with vegetables;
- pilaf with eggplant and mushrooms.
Pilaf can be eaten as an independent dish, but it is also served as a side dish for lean cutlets.
Mushroom pilaf
Pilaf does not have to be meat. It can also be lean or vegan. Such is pilaf from mushrooms. Also, the mushroom dish can be varied with eggplant.
Ingredients:
- sunflower oil (or any other vegetable oil, such as olive);
- 3 onions;
- 2 large carrots;
- rice
- mushrooms;
- eggplant;
- salt;
- pepper;
- any spices to taste.
Cooking:
- Boil rice while vegetables are being cooked.
- Fry onions and carrots in oil (sauté).
- Thinly chop the mushrooms and eggplant.
- Throw them to the onions and carrots.
- Cook all together until the liquid evaporates.
- Meanwhile, the rice should have been cooked. Drain the water, if left, pour the rice into the same pan and fry all together for a minute and a half. Pour in hot water, close the lid, simmer another 10 minutes. Garnish for lean vegetable cutlets ready.
Side dish: risotto
The ingredients for the risotto are the same as in the previous pilaf. However, instead of mushrooms and eggplant, sweet pepper and canned corn are put in the dish.
Washed rice cook until half cooked. Onions and carrots cut in half rings, fry in oil in a pan. Then we spread rice, pepper, corn there. Cook until vegetables are soft.
Serve with vegan cabbage or carrot cutlets, garnished with greens.
Porridge garnish porridge
Many do not tolerate rice, and ordinary buckwheat is already tired. In this case, porridge is suitable for garnish. However, this is not the porridge that is prepared for breakfast.
Here are a few different cereals to garnish:
- Pumpkin Dice pumpkin, stewed with a glass of millet groats for an hour and a half. For taste, add salt and a little sugar, and you can also flavor with orange or orange juice. You can cook in water or in vegetable milk.
- Barley porridge. Soak barley all night. The next day, cook until tender on water for about an hour.
- Buckwheat and pea porridge. Half a glass of peas pour 1.5 liters of water and cook for one hour. Then pour a glass of buckwheat. Salt and cook until buckwheat is ready.
Vegetable sour cream
Carrot lean cutlets are very good with sour cream. However, in the post all dairy products are excluded from the diet, and vegans do lead such a lifestyle on an ongoing basis. Familiar milk sour cream can be replaced with vegetable, no less, and maybe more, delicious.
To cook it yourself, take a glass of rice porridge, lemon juice, salt, vegetable oil - a quarter glass. Load porridge, lemon juice and salt into a blender and beat at high power. Without stopping the blender, add oil. Whisk a little more and the delicious vegan sour cream is ready.
You can make a sauce out of it by simply adding any greens of your choice.
In conclusion, I would like to say that fasting will not be a torment and will not bring a feeling of deprivation of the joys of life if you approach your diet creatively and competently, for example, learn how to cook lean carrot cutlets. Perhaps someone will like such recipes so much that veganism will become their way of life for a long time.