Main Page
For breakfast
Carrot cutlets from boiled carrots as in kindergarten

Carrot Patties from Boiled Carrots, Kindergarten-Style

Sweet, bright, and sunny — these little patties are guaranteed to lift your mood! If you've never tried carrot patties, now's the time. This recipe gives you a hearty, juicy dish that's just as good for breakfast as it is for lunch or dinner, and kids and grown-ups alike will love it.

Maria

Recipe author

Carrot cutlets from boiled carrots as in kindergarten

Watch the video

Composition / ingredients

Servings:

Carrots

500

Milk

200

Breadcrumbs

Semolina

Butter

Eggs

Flour

Sugar (or slightly more)

Vegetable oil

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 25 % 7 g

Carbohydrates 61 % 17 g

141 kcal

GI: 29 / 12 / 59

Cooking method

Step 1:

How do you make carrot patties from boiled carrots? Gather your ingredients. Pick carrots that are juicy and fresh, not limp. You'll want one large egg.
Step 2:

Scrub the carrots well, peel them, and grate on the coarse side of a box grater. You'll need about 1 lb (500 g) of carrots after peeling, so buy a little extra.
Step 3:

Put the carrots in a saucepan or heavy-bottomed pot. Pour in the milk, then add the sugar, salt, and the pat of butter.
Step 4:

Stir everything together and simmer, covered, over low heat, stirring now and then, until the carrots are soft and the liquid has cooked off. It took me about 25 minutes. Check the bottom regularly so the carrots don't scorch — stir all the way down so you can see how much liquid is left and how much longer it needs.
Step 5:

In the end, all the liquid should evaporate. As you can see in the photo, push the carrots aside and there's no milk or carrot juice left at the bottom of the pot.
Step 6:

Transfer the cooked carrots to a bowl and let them cool to room temperature. If you notice any leftover moisture, gently squeeze it out.
Step 7:

Add the flour and semolina to the carrots, then crack in the egg.
Step 8:

Mix everything well and let it rest for 20 minutes so the semolina can swell. You should end up with a thick, slightly sticky mixture.
Step 9:

Shape a medium patty from the carrot mixture and roll it in breadcrumbs on all sides. If the mixture sticks to your hands and falls apart, wet your hands with a little water.
Step 10:

Shape the rest of the patties the same way. I got 6.
Step 11:

Heat a little vegetable oil in a skillet, add the patties, and fry on both sides until golden brown.
Step 12:

Transfer the finished patties to a plate and serve right away. I served them with a vanilla milk sauce (recipe below) — the same one served with casseroles, crêpes, and cheese pancakes back in my school-cafeteria days. The patties with that sauce are impossibly good. Enjoy!

For the milk sauce, put 2–3 tablespoons of potato starch, 2 tablespoons of flour, 2–3 tablespoons of sugar, and a pinch of vanilla into a saucepan. Pour in 350–400 ml (about 1½ cups) of cold milk and whisk thoroughly, breaking up any lumps. Set the pan over low heat and, stirring constantly, bring the sauce almost to a boil — but don't let it boil. The moment it starts to thicken, take it off the heat; otherwise it will set into a thick cream, and you want a pourable consistency.
That's it — the sauce is ready. Cool it with plastic wrap pressed directly onto the surface so it doesn't form a skin, and it's ready to serve with the patties. It's also great over casseroles, pancakes, crêpes, cheese pancakes, and similar bakes.
Sadly, we never had these patties on the menu when I was a kid — a real shame, because they're so good I'm sure they would have been my favorite. And that's despite the fact that I can't stand plain boiled carrots. But sweeten them and cook them in milk, and they turn out absolutely delicious.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. For more on choosing the right frying temperature and the best oils to use (and which to avoid), see our guide.
For tips on choosing semolina, cooking the perfect porridge, and more, see our article on semolina.