Dietary carrot cutlets recipe with photos step by step. Carrot cutlets: dietary recipes

Simple, tasty and healthy dish from carrots to Soviet era could be found on the menu of every dining room. Carrot cutlets They are prepared quickly, are considered dietary dishes and look appetizing. Carrot cutlets are best option introduce healthy root vegetables rich in vitamins and minerals into your child’s diet.

There are many ways to prepare carrot cutlets - classic ones, as 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 elementary way prepare carrot cutlets. This recipe It 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 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 average 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. Coarse grater Do not use, otherwise the carrots may not be cooked through and will be soggy.
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. appetizing crust on both sides.
Serve the dish with sour cream or 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 holiday 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 send it there butter. 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. Semolina should absorb 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, minced vegetables may turn out liquid and unsuitable for forming cutlets. In this case, thicken the mixture until desired consistency by 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 flavored cutlets hot with garlic or mushroom sauce, sour cream or simply decorated with herbs.

Carrot cutlets with apple

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

It is good for health, it contains many vitamins, it improves vision, etc. This root vegetable produces healthy and delicious dishes, each of which has its own secrets in preparation. Carrot cutlets are one of them.

The importance of carrots for the digestive tract

Carrots are one of the healthiest vegetables

Carrots are herbaceous biennials of the Celery family. In the first year of life, the root crop grows; in the second, flowering occurs and seeds appear.

Currently, mainly only the root crop itself is used, and therefore carrots are dug up in the same year in which they were planted.

In ancient times, carrots were cultivated for their seeds and greens. However, already in the first century AD there are references to the consumption of its root vegetables. Carrots were probably brought to Europe in the 10th century.

Today, there are about 60 types of carrots and many varieties cultivated throughout the world. Carrots contain many vitamins:

groups B and PP stimulate cellular metabolism.
Vitamin C helps strengthen the immune system, absorb useful substances and removal of toxins.
Vitamin K is involved in the formation of the bone skeleton and maintaining its strength, and prevents the development of osteoporosis.
Vitamin E reduces blood pressure, promotes tissue regeneration, reduces seizures, and is a strong antioxidant.

The root vegetable is also a source of minerals: potassium, iron, copper, magnesium, fluorine, phosphorus, iodine, etc.
Eating carrots is recommended for damage to the gastrointestinal tract:

diseases of the stomach, liver and gall bladder;

Depending on the disease, the root vegetable is consumed raw, boiled and in other forms, and the juice is squeezed out of it. Most often you can find recommendations for consuming puree from boiled carrots, since digesting a heat-treated product requires less effort from the gastrointestinal tract weakened by disease.

Carrots are also useful for growing organisms, for diseases of the organs of vision, tumors, nephritis and many other pathologies. However, you shouldn’t abuse it either.

Hypervitaminosis A (oversaturation of the body with vitamin A) leads to nausea, drowsiness, dry skin, itching and headaches. Infants vomit, lose appetite, and may develop hydrocephalus - the accumulation of fluid in the brain disrupts its normal functioning.

You should eat no more than two or three root vegetables per day. It is advisable to be sure of their composition and the absence of phosphates and nitrates that enter carrot cells during industrial cultivation and the active use of fertilizers. It's best if it's carrots from your own garden.

Sample recipes for carrot cutlets and secrets of their preparation

Carrot cutlets - tasty and healthy!

How to prepare carrot cutlets, each housewife decides independently. Recipes for making carrot cutlets are varied, but differ only in the set of ingredients and various flavoring additives.

The most popular and at the same time the simplest recipe for this dish includes the following ingredients:

600 g carrots;
2 medium chicken eggs;
100 g wheat flour;
50 ml;
salt.

Grind the carrots on a fine grater. Beat the eggs a little with salt. Pour in egg mixture into the grated carrots, add flour and mix everything thoroughly. Leave the mixture for 20 minutes. During this time, it will become more sticky due to the secreted carrot juice.

One more popular recipe are cutlets with the addition of semolina. To prepare them you need to take:

1 kg carrots;
2.5 table. spoons of semolina;
2.5 table. spoons of wheat flour;
2 chicken eggs;
2 table. spoons of sour cream;
0.5 table. spoons of sugar;
0.5 table. spoons of salt;
vegetable oil for frying and flour for breading.

Carrots need to be boiled, cooled and chopped with a blender or using a grater. Add eggs, sour cream, sugar, salt, semolina and flour to the chopped carrots. Mix everything and leave for 20 minutes. After wetting your hands, form cutlets and fry until golden brown in a heated frying pan.

The secrets of making carrot cutlets lie in the form of heat treatment and possible additives. The most popular way to prepare carrot cutlets is frying them in a pan. This type of heat treatment adds flavor to the cutlets due to the resulting crispy crust.

But supporters of proper nutrition, which is now so popular, prefer more gentle heat treatment methods. For carrot cutlets, this method is baking. The taste of carrots is revealed more fully, and no harmful crust is formed. Moreover, boiling vegetable oil is not used, which, according to research, produces carcinogens and toxins that are harmful to our body.

The next secret of carrot cutlets is their versatility - they can be sweet or not. Cutlets prepared according to the first recipe can be served with sour cream and honey, jam, fruit sauce and even condensed milk - for those with a special sweet tooth.

Carrot cutlets

Or you can serve them simply with sour cream or vegetable dressing, as well as mayonnaise or ketchup. Due to the fact that no sugar is added to the cutlets during cooking, these sauces are perfect for the dish.

Another secret of making carrot cutlets, as you can see from the recipes, is the process itself. After all the ingredients are mixed, the mixture is left for a while so that the carrots give juice. Then the semolina or flour included in the dish will swell, become a more sticky mass, and the cutlets will hold their shape better.

In addition, carrot cutlets can be prepared with a variety of fillings, either by adding ingredients directly to the carrot mass or by placing the filling inside, following the example of zraz. It can be cereals - rice or millet.

Everything is known about beneficial properties carrots, but, unfortunately, most people remember this only during diets or church fasting. By the way, you can cook from this bright orange vegetable full second dish - cutlets. Recipes for their preparation with step by step description and indicating calorie content are precisely presented in our article.

Such healthy carrot cutlets!

Scientists have proven that the maximum benefit for the body can be obtained by consuming steamed, and not raw carrots. It has long been known that this orange vegetable very good for vision. But beta-carotene - a useful provitamin A - is absorbed by the body only when eating carrots with butter. Thus, carrot cutlets can bring more benefits to the body than raw vegetables.

What else are carrot cutlets good for?

Their calorie content is low, which means the dish is ideal for consumption during a diet.
Carrot cutlets have a positive effect on the whole digestive system and are completely absorbed by the body.
The dish has an anti-inflammatory and antiseptic effect on the gastric mucosa, reducing any painful sensations.
Carrot cutlets help cleanse the body of waste and toxins that negatively affect the functioning of the entire body.

The benefits of carrot cutlets have been proven, all that remains is to learn how to cook them. To do this, we present them simple recipes preparations.

Fried carrot cutlets: calorie content per 100 grams and recipe

Make a child eat boiled carrots almost impossible. But no kid will refuse sweet carrot cutlets.

The step-by-step preparation of this dish is as follows:

Raw carrots (1 kg) are peeled and grated on a fine grater.
Beat eggs (2 pieces) separately with sugar (2 tablespoons) and a pinch of salt.
In a deep bowl, carrots and sweet egg mass are combined.
Add flour (150 g) and knead the dough.
Using two tablespoons, form carrot cutlets, roll in breadcrumbs or flour and fry on vegetable oil(3 tablespoons) on both sides for 7 minutes.

It is recommended to serve the dish with sour cream. The calorie content of carrot cutlets fried in vegetable oil is 152 kcal. By the way, if the dish is being prepared for adults, you don’t have to add sugar to the carrot dough, but replace it with fried mushrooms and onions. The calorie content of such a dish will be even lower.

Carrot cutlets with semolina

Carrot cutlets have the same golden brown crust, like chicken ones. At the same time, they taste just as good, and you can even eat them during Lent. The calorie content of carrot cutlets with semolina is only 122 kcal.

The cooking recipe is as follows:

Three medium carrots (300 g) are placed in a pan, poured cold water and boil for 25 minutes over medium heat. Then the broth should be drained and the carrots should be filled with cold water.
The cooled carrots are peeled and grated on a fine grater. After this, salt and any spices to taste (curry, black pepper) are added to it (1.5 tablespoons).
Set the bowl of minced meat aside for 30 minutes so that the semolina swells.
Form cutlets with your hands and roll them in dry semolina.
Fry the products in vegetable oil (1 tablespoon) on each side.

From specified quantity ingredients should make 10 medium cutlets.

Lenten carrot cutlets: calorie content and step-by-step preparation of the dish

These carrot cutlets are prepared from almost two ingredients: carrots and oatmeal, but at the same time they turn out very tasty and tender. First of all you need to fill oatmeal boiling water in a ratio of 1:2 and wait until it swells well and cools down. You should get a very thick mass. At this time, the carrots need to be peeled and chopped on a fine grater or in a food processor to almost puree. Next, the ingredients are combined, salt and pepper are added and the minced meat is kneaded.

Hand-shaped cutlets are rolled in breadcrumbs and fried on lean carrot cutlets with the addition of oatmeal, which yields about 280 kcal per 100 grams. They can be served either with a side dish or as an independent dish.

Lean carrot cutlets in the oven

Delicious carrot cutlets can also be made in the oven. And first of all you need to prepare the minced meat:

Grate carrots (3 pcs., or 500 g) on a medium grater. If necessary, drain off the released juice.
Peel a small apple and grate it on a medium grater.
Chop the onion into cubes and add to the carrots and apple.
Squeeze the garlic through a press and add to the minced meat.
Next, semolina (3 tablespoons), salt and pepper (a pinch), vegetable oil (2 tablespoons), and parsley are added to the prepared ingredients.
The minced meat is mixed. For the semolina to swell, it is left on the table for 20 minutes.

At this time, the oven is preheated to 180 degrees, the baking tray is covered with foil and greased with vegetable oil. Cutlets are formed from minced meat, rolled in breadcrumbs and placed on a prepared baking sheet. The carrot cutlets are baked for just 20 minutes (10 minutes on each side). Their calorie content per 100 grams is 230 kcal, and the benefits for the body are twice as great. The above products should make 9 cutlets.

Diet carrot cutlets

Anyone who sticks to a diet knows how difficult it is to create a menu for every day, coming up with a variety of dietary dishes. These include carrot cutlets. TO calorie content of a dish prepared according to next recipe, is only 120 kcal, but this value can be reduced if you add less sugar to the minced meat or completely eliminate this ingredient from the recipe.

For carrot cutlets you will need 200 g of boiled carrots, grated on a fine grater, 1 egg, sugar (25 g) and a little lemon juice(2-3 drops). Soft minced meat is mixed from the presented ingredients. Using tablespoons, 4 small cutlets are formed from it, which are immediately fried in vegetable oil until a crust forms.

Low-calorie carrot cutlets with apple

We offer another recipe low-calorie cutlets, based on apple and carrot. They turn out so successful that they can even be served as a dessert to both adults and children.

Let's look at how to do it step by step carrot cutlets, the calorie content of which is only 103 kcal:

Carrots and apples (500 g each) are peeled and cut into small pieces.
First, carrots are placed in a frying pan with butter, then milk (120 ml) is poured. Simmer the ingredients under the lid for about 5 minutes.
Add an apple, semolina (2 tablespoons), sugar (1 teaspoon) to the vegetables in the pan. All ingredients cook together for another 2 minutes.
Mash the contents of the frying pan well into a puree, then transfer to a bowl and cool.
Add an egg to the carrot-apple mince, mix and make cutlets.
Roll the products in breadcrumbs and fry in oil (2 tablespoons) on both sides.

Calories: 478
Proteins/100g: 5
Carbohydrates/100g: 13

From ordinary carrots you can make very tasty diet cutlets, which will certainly please all family members. My four-year-old child eats these dietary carrot cutlets in the oven with great pleasure, and my husband never refuses a couple of cutlets. The most important thing in this recipe with photo is to choose juicy and sweet carrots, because the final taste of the cutlets depends on it. Be sure to add it to carrot cutlets Adyghe cheese, if you wish, you can add any other pickled cheese. For such cutlets we will use oatmeal– previously oatmeal You need to grind it in a coffee grinder. You can serve with vegetables and herbs, you can also add light sauce yogurt based.

- carrots – 3 pcs.,
- onion – 1 pc.,
- oat flour – 2 tbsp.,
- garlic – 1 clove,
- Adyghe cheese – 70 gr.,
- salt, pepper - to taste.

How to cook at home

Prepare all the products according to the list, select medium-sized carrots, peel the carrots, wash and dry. Grate the carrots on the finest grater, you can also chop the carrots in a blender bowl.

Peel the onion, rinse and dry. Cut the onion into half rings or cubes. Add onions to carrots.

Place the vegetables in a frying pan, pour in a little clean water and simmer the vegetables for 7-10 minutes. Also, you can pre-bake the carrots in the oven, or simply boil the carrots until tender.

Place the sautéed vegetables into a blender bowl and chop.

Place the chopped carrots and onions in a bowl. Add a couple of tablespoons of oatmeal to the carrots.

Grate the Adyghe cheese on a fine grater and add to the carrots.

Select one large or several small cloves of garlic, peel and grate on a fine grater. Add garlic to remaining ingredients. Throw in a pinch of salt and a pinch of ground black pepper. Mix all ingredients thoroughly. Preheat the oven to 180 degrees.

Use any round mold to form cutlets; you can also form them by hand. Place the cutlets on a silicone mat or baking sheet. Bake the cutlets for about 15-17 minutes. After serving the cutlet, it turns out very tasty, be sure to try it! Be sure to try these too

If you decide to lose weight, but don’t know what to cook, I suggest you try carrot cutlets. The recipe is simple, they are cooked in the oven and, as a result, you get delicious, dietary vegetable cutlets.

Products

- carrots – 3 pcs.,
- chicken egg – 1 pc.,
- milk 1.5% - 100 ml.,
- semolina – 2 tbsp.,
- butter 62% – 1 tsp,
- sunflower oil – 3 tbsp.,
- breadcrumbs – 3 tbsp.,
- table salt.

Required information:

Cooking time is approximately 1 hour.
Eating carrot cutlets will help normalize the digestion process and cleanse the body of toxic waste. The food is easily digestible and gives a good feeling of fullness.

How to cook with photos step by step

1. First of all, heat the milk a little, then add butter and salt.

2. Peel the carrots and grate them using a fine grater. Place in a container with cow's milk. Place on the stove to simmer over low heat for 10 minutes, stirring constantly. Then we start adding small amounts semolina, stir and cook again for 5 minutes.
Tip: As soon as the mass becomes thick, it means it is ready.
Tip: The taste of the cutlets largely depends on the carrots. It should be strong, without any irregularities. Choose medium-sized vegetables because they contain less toxic substances. The rich orange color of carrots indicates the juiciness of the root vegetable.
Tip: Do not grate the carrots in advance so that they do not lose their juiciness.
Tip: Leave the grated carrots for a couple of minutes to release the juices.

3. After this, add a chicken egg to the mixture.

4. Wait for the mass to cool completely, then form the cutlets. Do not pour into a plate large number breadcrumbs, roll each piece evenly.
Tip: For better sculpting of cutlets, do not forget to wet your hands in water.
Tip: Suitable as a filling various cereals, zucchini, beets, potatoes, onions. They prepare according to the example immediately.

5. Take a glass oval mold and grease it sunflower oil. Place the cutlets there and bake in a preheated oven for 30 minutes at temperature level, equal to 180 degrees.
Tip: The semi-finished product should have a golden brown color.

6. Place the finished carrot cutlets on a plate and garnish with fresh herbs. For extra sauce, use low-calorie sour cream or plain yogurt.
Bon appetit everyone!

And this is how you can cook it