Carrot cutlets in a steamer. Steamed lean carrot cutlets The best steamed carrot cutlets recipes

Good afternoon, dear readers! Carrots are a healthy product that can be used to prepare a variety of dishes. You can use it to make salads, sweet dishes and even nuggets. And how beneficial it is for the body. You will be surprised, but many people will like carrot cutlets and add variety to baby food. Let's figure out how to make carrot cutlets, the best and most delicious recipes: classic, lean, in the oven.

Carrot nuggets, or cutlets, have many benefits. They are very healthy because they contain vitamin A, are easily digested and can be prepared even without eggs. This is an inexpensive dish that even the stronger half of humanity will like.

In the classic recipe, carrot cutlets are fried in a frying pan with a little oil. I suggest you steam them as this dish will be perfect for your kids. For the dish we will need:

half a kilogram of carrots;
three spoons of semolina;
a couple of tablespoons of granulated sugar;
a pinch of salt;
half a glass of milk;
egg;
breadcrumbs for breading.

Preparation:

If you don't have a double boiler at home, pour water into a deep saucepan and place a colander in it so that it does not touch the liquid. Place the cakes in a colander and cook them for half an hour, covering the pan with a lid.

Although such food cannot be called completely dietary, since it contains fats and milk, its advantage is that it does not contain harmful substances from vegetable fat, so it can be safely offered to children.

Carrot cutlets: recipe in the oven

You can cook diet carrot cutlets in the oven. This method, as in the first case, is good because it does not require oil for frying, so the dish is low-calorie and suitable for those who are on a diet, medicinal or for the purpose of losing weight. To prepare we will need:

1 piece each of apple and carrot;
dried apricots - several pieces;
half a glass of milk;
a couple of tablespoons of butter;
three tablespoons of semolina;
egg.

Preparation:

Pour warm water over dried apricots. She must stand and soften. If you don't like this dried fruit, add a little sugar for sweetness.
Peel and chop the root vegetable and apple. Choose the size of the grater yourself: some people like large slices, others like a uniform consistency.
Finely chop the dried apricots or crush them with garlic cloves.
Pour the milk into the prepared bowl.
Pour the carrot-apple mixture and dried apricots into it. Cook over low heat for a quarter of an hour.
Remove the mixture from the heat and add butter and semolina.
Beat in the egg and mix well.
Grease a baking sheet or line it with parchment paper.
Form into patties and place on prepared baking sheet.
Bake in the oven for 20 minutes.

Nuggets can be easily prepared without a recipe. To do this, we determine by eye the amount of vegetables and other ingredients.

If you have a multicooker at home, you can cook with it. Choose the cooking mode yourself. You can toast the tortillas by turning them from one side to the other occasionally. But it’s easiest and healthiest to steam it. To do this, just lay out the preparations and turn on the multicooker for 40 minutes.

Carrot cutlets: recipe with semolina

Now let’s prepare a tender dish, just like in kindergarten. It does not require the presence of eggs: semolina wonderfully glues the ingredients together. But if you're afraid the dish will fall apart, add a little something. For preparation you will need:

three carrots;
three tablespoons of raisins;
50-60 grams of cheese (cottage cheese);
three tablespoons of cream and semolina;
egg (optional);
vegetable fats.

Preparation:

The food turns out very tasty, so even the most picky child will not refuse it.

Carrot cutlets: recipe by Yulia Vysotskaya

Yulia Vysotskaya, known for her cooking show, offered her version of carrot nuggets in one of the programs. Let's look at how to make flatbreads using this method. Let's prepare the following components:

two carrots;
a teaspoon of butter;
three tablespoons of semolina;
egg yolk;
breadcrumbs;
salt;
sour cream for serving.

The preparation is very simple:

Grind the root vegetable and fry a little in oil.
Add water to the vegetable and simmer until it becomes soft and turns into a homogeneous mass.
Beat the yolk into the cooled mixture and sprinkle with salt.
Make flat cakes from the resulting mass.
Bread in breadcrumbs and fry until crust appears.

You can bake the nuggets in the oven: this way they will be healthier and tastier.

Recipe for lean carrot cutlets

Nuggets can be made either spicy or sweet. To ensure that everyone enjoys them, I suggest making them with raisins and prunes. For the next recipe with photo we will need the following ingredients:

three carrots;
a couple of tablespoons of semolina and flour;
30 grams of raisins and prunes;
100 g granulated sugar;
vegetable fat (for frying).

Preparation step by step:

Peel and grate the vegetable well (the grater should be as fine as possible so that the cutlets are uniform).
Add half of the granulated sugar to the mixture.
Pour half a glass of water into the mixture and cook until the vegetable becomes soft.
Pour the semolina over the vegetables and wait a few minutes: the cereal should swell.
Remove the finished mixture from the heat and cool.
Soak the dried fruits for a few minutes.
Drain the water and grind them in a blender (the dried fruits should form a homogeneous mixture).
Pour sugar into the paste.
Divide the resulting mixture and dried fruits into 4 parts.
Form a flat cake from one part of the carrot mixture, put the filling inside and wrap it.
Make three more cakes in this manner.
Roll the workpieces in flour.
Fry the flatbreads in vegetable fat and serve.

Since the nuggets are lean, they can be served sprinkled with powder or topped with jam or syrup.

Dear readers, we have looked at how easy it is to make healthy and tasty food - carrot cutlets.

See you soon, dear readers!

Time: 30 min.

Servings: 2-3

Difficulty: 2 out of 5

Steamed carrot cutlets in a slow cooker

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

Steamed food is very healthy these days as it does not contain oil and fat, which have a negative impact on our health.

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

Steamed carrot cutlets have a light, tender crust, which adds piquancy and additional flavor to the dish. The filling of the cutlets, on the contrary, turns out dense, but amazingly tasty. It is better to serve this 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 beneficial properties that are required by both children and adults. Everyone knows that carrots have a positive effect on vision, cardiovascular activity, and the general condition of the body. Therefore, carrot dishes can be safely served 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 plan to make cutlets with herbs, which will give the dish additional aroma and extraordinary taste.

What should the dish be served with?

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

cereal
potatoes
stewed vegetables
rice

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

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: the cutlets will not be particularly tasty if you add adjika or ketchup to them.

Cooking method

Many people believe 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

Peel the carrots, wash them and grate them on a fine grater.

Step 2

Add salt and semolina to the carrot mixture and mix thoroughly. Then leave the mixture for 10-15 minutes so that the carrots release their juice and the semolina swells slightly.

Step 3

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

Step 4

Pour some water into the multicooker bowl, place the steamer container in the appliance and set the “Steam” mode.

Then spoon the minced meat into the slow cooker and wait until it is baked (if you want, you can roll the minced meat in breadcrumbs).

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

That's all - the steamed cutlets are ready.

All you have to do is transfer them to a plate and you can serve them. If desired, you can top them with mayonnaise or sour cream sauce.

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Many people cannot imagine cutlets without meat. However, they are no less tasty from vegetables! In most cases, vegetable cutlets are low-calorie dietary dishes that can be varied with numerous ingredients.

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

Vegetable cutlets can be prepared from carrots, potatoes, zucchini, spinach, pumpkin, zucchini, cabbage, beets, rutabaga, 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 system problems.

Vegetable cutlets are also good to cook for small children. In addition, nutritionists recommend this dish to those who monitor 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 egg, and cereals to the 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 the cutlets are fried, it is usually in vegetable or melted butter.

Those with a sweet tooth can add sugar to vegetable cutlets. Carrot cutlets are especially tasty.

How to make vegetable cutlets

If raw vegetables are used for minced meat, after chopping, when they release their juice, you should squeeze them out.

Vegetable cutlets should be shaped to a size that makes them easier to turn during cooking.

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

For a crispy, appetizing crust, cutlets should be breaded in breadcrumbs (semolina).

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

Carrot

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

carrot cutlets, steamed

Ingredients:

Carrots 4 pcs. (average)
Oatmeal 3 tbsp. l.
Butter 50 gr.
Flour from 100-13 g (130)
Sugar 2 tbsp. l.
Salt to taste

Cooking method

Grate the peeled carrots on a fine grater. Squeeze out the released juice.
Add all additional ingredients. Stir and form into small patties.
Place them carefully in a steamer and cook for 20-25 minutes. Serve with sour cream or butter. You can also serve 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. There is more glucose in white cabbage 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

Shred the cabbage with a knife, blender or food processor.
Simmer with oil and water for about 10-15 minutes.
Salt, add rolled oats, milk and continue to simmer for about 10 minutes.Then cool this mass.
Next, add the eggs and mix everything well. If you have baking molds, you can put them in them (in portions).
Bake in a well-heated oven (200 degrees) for about 20 minutes.

It is better to serve cabbage cutlets hot with sour cream.

Zucchini and potatoes

Vegetable cutlets can be combined. Zucchini and potatoes go well together.

Zucchini is valuable because it contains mineral salts, which are so necessary for metabolism. This vegetable is recommended for consumption by patients with diabetes, as well as people with digestive system problems.They contain a small amount of organic acids and delicate cellulose, which does not cause irritation to the intestines and stomach.

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

Vegetable dishes are easily digested by the human body, bring considerable benefits to it, and also have low calorie content.

Carrot cutlets are perfect for those who adhere to proper nutrition and keep themselves in good physical shape. The dish can be consumed by both adults and children.

The benefits and harms of the dish

Improving the functioning of the bronchi and lungs, as well as helping to remove mucus during inflammatory processes and viruses.
Activation of mental and physical development.
Improving the functioning of the visual organ.
Normalization of food digestion (with regular use).
Blood purification.
Strengthening teeth, eliminating microbes in the oral cavity.
Improved metabolism.
Prevention of atherosclerosis.
Normalization of blood pressure.
Beneficial effects on the condition of nails, skin, hair.
Reducing the risk of developing colon cancer.
Normalization of blood sugar levels.

Despite the impressive list of beneficial qualities of carrots for the human body, in some cases the vegetable can harm health:

In the presence of ulcerative lesions of the stomach and duodenum in the acute stage.
In case of individual intolerance to the product.
If you are prone to allergic reactions (use with caution).

You should not overuse carrot juice, as it can cause drowsiness, headaches and vomiting. It is recommended to eat no more than 300 grams of orange root vegetables per day.

Difficulty, cooking time

The cooking time for the dish in question ranges from 30 to 60 minutes and depends on the method. Making cutlets is considered quite simple (the degree of complexity is low).

Food preparation

The main component of the dish is carrots. Before cooking, it must be cleaned and rinsed well. There are quite a few options for preparing cutlets, in some of them the orange root vegetable is first boiled and then ground, in others it’s the other way around.

The advantage of this dish is that it can be made both as a side dish and as a dessert.

How to cook carrot cutlets?

To make 6 servings you will need the following products:

½ kg carrots;
1/10 liter of water;
two large spoons of semolina and flour;
1 tbsp. l. Sahara;
egg;
half a teaspoon of table salt.

Step-by-step recipe for carrot cutlets in the photo:

First you need to peel the vegetable and then grate it.
Then place the grated mass in a heated frying container, add granulated sugar and stir.
Next, you need to pour water into the frying container and mix the products. Simmer until soft, over medium heat, stirring occasionally.
When ready, there should be no liquid left in the pan. The finished mass should be removed from the stove and cooled.
Cooled carrots need to be salted.

Mix all ingredients and leave the mixture for 20 - 30 minutes. This is necessary for the semolina to swell.
After time, it is recommended to divide the workpiece into several equal parts. Next, form small cutlets.

Next, place the product in a heated frying container with oil.
Fry the carrot bits completely until golden brown over medium heat.

The cutlets are ready.

Nutritional value per 100 g of dish:

proteins – 4 g;
carbohydrates – 14 g;
fat – 10 g.

Calorie content – 152 kcal.

Classic recipe for the best carrot cutlets, video:

Cooking options

Raw carrot cutlets with soy sauce

In order to prepare carrot cutlets quickly and tasty, you will need:

a pair of eggs;
1 kg of orange root vegetable;
2 – 3 large spoons of soy sauce;
3 medium sized onions.

Actions:

To begin with, it is recommended to peel and rinse the vegetables.
Then you should finely grate them.
After this, mix the eggs with soy sauce and pour into the resulting vegetable mass, combine the ingredients.
Next, you should form the minced meat into neat cutlets and place them in a well-heated frying pan with oil.
Fry the product over moderate heat until golden brown.
After this, you can place the cutlets on a baking sheet and place them in a preheated oven for 1/3 hour so that their insides are better baked. However, you can do without this.

When ready, the aromatic dish can be served with sour cream.

Dessert for children

The most delicious recipe for sweet carrot cutlets for children is prepared from the following products:

a couple of large carrots;
half tbsp. milk;
two large l. Sahara;
30 g plums. oils;
a third of a teaspoon of table salt;
egg;
semolina - a couple of tbsp. l.

Manufacturing steps:

First you need to peel the vegetable, wash it and chop it into thin slices.
Next, place the chopped carrots in a saucepan and pour in a third of a glass of milk.
Add sugar, butter and salt. Mix the ingredients.
After this, place the pan on the stove, turning on the heat.
After the mixture boils, turn the heat to medium.
Simmer the carrot mixture until soft (20 – 30 minutes). It is recommended to add milk as needed and stir the food to avoid burning.
When the orange root vegetable is ready, grind it and add semolina. Then mix the products thoroughly.
Cook the resulting mass for five minutes, stirring constantly, then remove from the stove.
Next, you need to break the egg into the resulting mixture and mix the ingredients again. The components must be mixed very quickly.
After this, the minced meat should be cooled. During this time, the semolina will have time to absorb excess liquid.
After the vegetable mass has cooled, you should mix it again, form cutlets (preferably the same size) and roll each of them in breading.
Then they need to be placed in a heated frying container with a vegetable component.
Fry the pieces until golden brown on both sides.

Without semolina

To make carrot cutlets without semolina you will need:

a pair of eggs;
large orange root vegetable (a couple of pieces);
2/10 kg flour;
teaspoon of table salt;
2 tbsp. l. Sahara.

First you need to peel, rinse and coarsely grate the vegetable.
Then add eggs, granulated sugar and salt to the carrot mixture. Mix the ingredients well.
Next add flour and mix. If necessary, this ingredient can be added more.
After this, you need to heat the frying pan with oil well and start frying the carrot cutlets.
Fry the product until golden brown.

The dish is ready.

Steamed carrot cutlets

Required Products:

0.4 kg carrots;
3 tbsp. l. breadcrumbs (for breading);
2 – 3 large l. semolina;
egg;
0.25 teaspoon of table salt;
60 ml cream;
30 g plums. oils;
1 teaspoon granulated sugar.

Manufacturing steps:

First, peel, wash and chop the orange vegetable into cubes.
Place the carrot mixture in a saucepan or saucepan, add sugar and add salt. Mix the ingredients.
Next, add a piece of butter and pour in the cream.
After this, place the dishes on the stove, turning on minimal heating.
Simmer food for ¼ hour.
When ready, the carrots should be pureed.
Then add semolina and stir thoroughly. After this, the mixture should be left to cool and the semolina to swell.
Break an egg into the cooled carrot mince and mix the ingredients until a homogeneous mass appears.
Next, you should form neat cutlets, roll in breading and place in a steamer coated with oil.
Cook the product for 15 - 20 minutes, setting the power to high.

Carrot-apple cutlets

Required Products:

500 grams of orange root vegetable;
40 grams of sugar and plums. oils;
300 g sour apples;
60 g semolina;
egg (3 quail or 1 chicken);
half a glass of milk.

Manufacturing steps:

First you need to wash, peel and coarsely grate the carrots.
Wash the fruit, remove the skin, remove the core, chop into cubes or grate on a coarse grater.
Pour milk and a little cooled boiled water into the pan, then place the chopped carrot mass and a piece of butter.
Mix the ingredients and bring the mixture to a boil.
You need to simmer the carrots for about 5 minutes, then gradually pour semolina into the pan, stirring the ingredients thoroughly.
Then add apples and stir. Cook for another 2 minutes. with minimal heating.
When ready, the workpiece must be cooled.
Add eggs to the mixture at room temperature and mix the ingredients thoroughly.
Next, you should form cutlets, each of which is recommended to be breaded in semolina.
Grease a baking sheet with oil and place fruit and vegetable cutlets on it.
Place the baking container in the preheated oven.
Cook for about 40 minutes. (1/3 hour on each side).

The dish is ready.

Carrot cutlets with cheese

Required Products:

300 grams of carrots;
100 g cheese;
a pair of eggs;
2 tbsp. l. semolina;
couple of st. l. breadcrumbs (for breading).

Manufacturing steps:

Peel and wash the carrots, after which they need to be cut into circles.
Next, the chopped root vegetable should be chopped using a blender or grated (it is better to grate the whole vegetable without chopping it).
Then add pieces of cheese to the bowl and turn on the appliance again.
Transfer the resulting mixture into a bowl, add crackers and semolina. Mix the ingredients thoroughly.
Then add eggs and add salt. All products must be mixed well.
It is recommended to leave the carrot-cheese mince for 1/3 hour for the semolina to swell.
After time, the resulting mass must be formed into cutlets, which should be placed in a well-heated frying pan with oil.
Fry the product on each side until golden brown over low heat (about 10 - 15 minutes).

Required Products:

medium-sized orange root vegetable (3 pcs.);
egg;
150 grams of cottage cheese;
flour or crackers (for breading);
60 ml milk;
two large l. semolina and sugar;
70 g plums oils

Manufacturing steps:

First you should peel, wash and finely grate the vegetable.
Then the resulting mass should be placed in a well-heated frying pan with a melted piece of butter. Simmer for 2 – 3 minutes.
After this, pour in the milk and stir.
Simmer for another 5 – 7 minutes. in a sealed container with minimal heat.
Next add granulated sugar and stir.
Cook until soft.
Then add semolina, stir, simmer for about three more minutes.
When ready, the carrot preparation should be transferred to a bowl and cooled.
Break the egg into the cooled mixture and stir the ingredients well.
Next, add the curd mass and stir.
Then you can begin to form neat cutlets, which need to be breaded and placed in a heated container for frying with the addition of oil.
Fry until golden brown.

When ready, the dish can be served with jam or sour cream.

The most important thing in making carrot cutlets is frying them correctly.

Each cutlet should be fried for no more than 1 minute, then turn over to the other side. To make the dish softer, you can close the frying pan with a lid; for a crispy crust, leave the lid on.

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:

Wash the carrots, garlic and onions thoroughly and peel them.
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.
Season the minced vegetables with salt and pepper to taste.
Shape into cutlets. It is convenient to make a neat, uniform shape using a large spoon.
Roll each cutlet in breadcrumbs.
Place the cutlets in a well-heated frying pan greased with vegetable oil.
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.
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:

Wash and peel the carrots. Most of the beneficial microelements are hidden under the skin, so cut the skin as thin as possible.
Grind the carrots using a blender, grater or meat grinder.
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.
Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mixture softens evenly.
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.
Transfer the thickened mixture to a dry container and let cool.
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.
Using a spoon, shape the cutlets and roll in breadcrumbs.
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.
Place the fried cutlets on a paper towel and wait until the paper absorbs excess oil.
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.