Carrot cutlets from boiled carrots as in kindergarten

Step-by-step cooking

1. Step 1:

   

   How to make carrot cutlets from boiled carrots? Prepare the necessary ingredients. Choose juicy and fresh carrots, not sluggish. You need a large, selected egg.

2. Step 2:

   

   Wash the carrots well, peel and grate on a coarse grater. The net weight of carrots after processing should be 500 g, so take a vegetable with a reserve.

3. Step 3:

   

   Put the carrots in a saucepan or saucepan with a thick bottom. Pour in the milk, add sugar, salt, add a piece of butter.

4. Step 4:

   

   Mix everything and simmer, stirring, over low heat under the lid until the carrots are soft and moisture evaporates. It took me about 25 minutes. It is important to periodically check whether the carrots are burnt from the bottom, so you need to mix thoroughly and to the bottom so that you can see how much liquid is left and how long you still need to simmer.

5. Step 5:

   

   As a result, all the liquid should evaporate. As you can see in the photo, at the bottom of the pan, if you push the carrots aside, there is no milk or juice from the carrots.

6. Step 6:

   

   Put the finished carrots in a bowl and cool at room temperature. If you see that there is excess moisture left in the carrots, you can squeeze it out slightly.

8. Step 7:

   

   Add flour and semolina to the carrot mass, beat in the egg.

9. Step 8:

   

   Mix everything thoroughly and let it stand for 20 minutes so that the semolina swells. You should get a thick, sticky mass.

10. Step 9:

    

    Form a medium-sized cutlet from carrot minced meat and roll it in breadcrumbs on all sides. If the mass sticks strongly to the hands and disintegrates, moisten them with water.

11. Step 10:

    

    Form all the other cutlets in the same way. I got 6 pieces.

12. Step 11:

    

    Heat a little vegetable oil in a frying pan, put the cutlets and fry on both sides until golden brown.

13. Step 12:

    

    Put the finished cutlets on a plate and immediately serve to the table. I served it with milk vanilla sauce (see recipe below) - this is exactly what we were served in kindergarten with various casseroles, pancakes and cheesecakes. And the cutlets with it turn out simply unimaginably delicious. Bon appetit!