Lenten carrot cutlets: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

I really want something tasty in the post. Lean carrot cutlets are a wonderful option for a tasty and he althy dinner or lunch. They can be eaten with a side dish, alone or with a salad - everyone likes them and in any serving. There are many recipes for carrot cutlets, some of them were passed on to us by our grandmothers, and some appeared more 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 who adhere to 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 add something interesting. Cutlets can be made from anything: cabbage, zucchini, beans, peas, chickpeas, etc. Let's dwell on the carrot recipe and consider how to cook this dish. Please note that lean carrot cutlets with semolina are being prepared.

You will need the following ingredients:

• carrots - 1 kg;
• semolina - 100 g;
• s alt;
• 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 don't like nuts and seeds, don't 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. In this case, it is better to cook lean carrot cutlets in the oven, and not by frying.

The role of the nuts in this recipe is to give the patties a thicker texture so they hold their shape. If there are no nuts and seeds or you don’t like them, just add another 100 grams of semolina.

Cooking method

Having prepared all the ingredients, start cooking. Below will be painted step by step with a photo recipe for lean carrot cutlets.

1. Dip the vegetables in boiling water and cook until tender. You can determine this by piercing the roots with a fork. The device should slide freely, as if through a piece of butter.
2. Remove the finished carrots, drain the water, cool them so as not to burn yourself.
3. Grate it on a fine grater or grind it in a blender so that you get a not too liquid, watery puree. Place the grated carrots in a bowl.
4. Walnuts and sunflower seeds also grind in a blender or manually using a mortar topesto.
5. Finely chop the green onion and garlic. All components of the patties should be about the same size so that the texture is uniform.
6. Pour the prepared amount of semolina into a bowl with carrots. Add herbs and garlic there. Then add crushed walnuts and seeds.
7. Add s alt and pepper to taste. Curry and paprika will also go here. If you like other spices, feel free to substitute them.
8. Stir, cover the bowl with a lid or film and leave the minced meat to rest for about an hour. This will allow the semolina to swell and not create the unpleasant feeling of "sand on the teeth".
9. After an hour, open the minced meat and start sculpting cutlets.
10. Sprinkle some breadcrumbs into a separate plate. If they are not, then you can again replace them with semolina.
11. Having formed lumps of carrots with your hands, roll them in breadcrumbs. Put the blanks on a preheated pan, greased with vegetable oil.

Keep on fire for 3-5 minutes on each side, then cover with a lid and leave to simmer. This technique makes the cutlets juicy, not allowing them to dry out. The recipe with a photo of lean carrot cutlets clearly shows how the finished dish should look.

Serve with vegan sour cream, as a separate dish, or with garnishes, garnished with parsley leaves.

Alternative recipe: cabbage-carrot cutlets

With the advent of Lent, interesting dishes begin to appear on the tables, which were not there before. One of theseis an alternative version of the previous recipe - cabbage-carrot lean cutlets.

You can diversify the carrot recipe with ordinary cabbage. If there are not enough root crops at home or you are already tired of the same taste, then the following recipe will come in handy.

For cooking you will need:

• 0.5kg regular white cabbage;
• 0.5 kg fresh carrots;
• onion - 1 head;
• semolina - 100 grams;
• sugar - 1 teaspoon;
• refined vegetable oil;
• s alt and pepper to taste;
• cold water - 100 ml;
• breadcrumbs;
• vegetable oil for frying.

The set of ingredients can be optionally supplemented with your favorite spices and herbs. If you like it spicier, add a little more pepper than usual.

Cooking cutlets from cabbage and carrots

It is highly recommended to prepare all ingredients in advance so that the cooking process does not take too long.

Cooking steps:

1. Wash and peel all vegetables: carrots, onions, cabbage.
2. Take the cabbage and chop it finely. If you have a blender in your kitchen, then shredded cabbage can be further mashed.
3. Put shredded cabbage into a separate bowl and set aside.
4. Start the bow. Cut the head in half and now cut it into half rings.
5. Put the onion into the bowl with the cabbage.
6. Peeled carrots do not need to be boiled, as in the previous recipe. Rub it on the samegrate the same as the cabbage and put in a common container.
7. Spice with your favorite spices, s alt and pepper.
8. Knead the mass with your hands, stirring it.
9. Pour everything into another pot.
10. Pour a glass of water, put on fire to stew.
11. When the water boils, add some vegetable oil. Stir.
12. Cover and simmer until tender, about 40 minutes.
13. After this amount of time, stir the stewed vegetables.
14. Without removing from heat, gradually add semolina, stirring in parallel so that no lumps form.
15. Simmer the whole mass for another 10 minutes over medium heat, stirring occasionally.
16. Pour the finished mass into a heat-resistant bowl and leave to cool.
17. Shape the cooled vegetables into cutlets.
18. Rolling in breadcrumbs, spread the lean carrot cutlets in the frying pan. Since the mass is already ready in itself, it should be fried until golden brown, without fear that they will remain raw.
19. After frying, put the finished patties on a paper towel to remove excess fat.
20. The dish is ready. It can be served with a side dish or separately. Don't forget to decorate with greenery.

Rice side dishes for lean cutlets

A lot of different side dishes will suit this dish. You can cook ordinary buckwheat or rice. Or you can surprise your family with an original side dish for such unusual tasty lean cutlets.

Here are some interesting rice side dishes:

• pilafwith mushrooms;
• soybean pilaf;
• risotto with vegetables;
• pilaf with eggplant and mushrooms.

Pilaf can be eaten as a separate dish, but it is also served as a side dish for lean meatballs.

Mushroom pilaf

Pilaf doesn't have to be meat. It can also be lean or vegan. This is mushroom pilaf. You can also diversify the mushroom dish with eggplant.

Ingredients:

• sunflower oil (or any other vegetable oil, such as olive oil);
• 3 onions;
• 2 large carrots;
• rice;
• mushrooms;
• eggplant;
• s alt;
• pepper;
• any spices to taste.

Cooking:

1. Boil the rice while the vegetables are cooking.
2. Fry onions and carrots in oil (sauté).
3. Slice mushrooms and eggplant thinly.
4. Throw them to the onions and carrots.
5. Cook everything together until the liquid evaporates.
6. The rice should have been cooked by now. Drain the water, if it remains, throw the rice into the same pan and fry everything together for a minute and a half. Pour hot water, close the lid, simmer for another 10 minutes. Garnish for lean vegetable cutlets is ready.

Side dish: risotto

Ingredients for risotto are the same as in the previous pilaf. However, instead of mushrooms and eggplant, sweet peppers and canned corn are put in the dish.

Cook the washed rice until half cooked. Onions and carrots cut into half rings, fry in oil in a pan. Then therespread rice, pepper, corn. Cook until vegetables are soft.

Serve with vegan kale or carrot patties, garnished with herbs.

Porridge for garnish for cutlets

Many do not tolerate rice, and the usual buckwheat is already tired. In this case, porridge is suitable for a side dish. However, this is not the kind of porridge that is prepared for breakfast.

Here are some different cereals for garnish:

Pumpkin. Simmer diced pumpkin with a glass of millet for an hour and a half. Add s alt and a little sugar for taste, and you can also flavor with orange or orange juice. You can cook with water or vegetable milk

• Barley porridge. Soak the barley overnight. The next day, cook until tender in water for about an hour.
• Buckwheat-pea porridge. Half a glass of peas pour 1.5 liters of water and cook for one hour. Then pour a glass of buckwheat. S alt and cook until buckwheat is cooked.

Vegetable sour cream

Carrot lean cutlets are very good with sour cream. However, in fasting, all dairy products are excluded from the diet, and vegans lead such a lifestyle on an ongoing basis. The usual milk sour cream can be replaced with vegetable, no less, or maybe more, tasty.

To cook it yourself, take a glass of rice porridge, lemon juice, s alt, vegetable oil - a quarter of a glass. Place the porridge, lemon juice and s alt in a blender and blend on high power. Without stopping the blender, pour in the oil. Whip some morea little, and delicious vegan sour cream is ready.

You can make a sauce out of it, just add any greens you like.

In conclusion, I would like to say that fasting will not be torment and will not bring a feeling of deprivation of the joys of life if you approach nutrition 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.