Pan-Fried Carrot Cutlets with Sour Cream

Bright, wholesome, and delicious little cutlets that even the tiniest food critics will love!

Recipe author

Servings:

Eggs

Sour cream

100

Sugar

Flour

Carrots

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 25 % 6 g

Carbohydrates 54 % 13 g

123 kcal

GI: 31 / 0 / 69

Cooking method

Cooking time: 30 min

Cooking for little ones is a special part of the kitchen—and a tricky one, since not every food is suitable for children under three. That's why recipes for kids lean on wholesome, low-allergen ingredients, and carrots fit the bill perfectly. But kids love variety, and you can't serve plain carrot purée forever. These carrot cutlets are wonderfully tender and tasty, and your little one just might love them. Scrub the carrots very well, then peel them. Grate them on the fine side of a grater and pat them dry a bit to remove excess juice. Add lightly beaten eggs, the sugar, and salt, and mix thoroughly. Then add the flour a little at a time, mixing well, until you have an orange, dough-like mixture. If you'd rather make savory cutlets, you can stir in some finely chopped fresh herbs and even half a clove of crushed garlic—though I'd suggest first checking that your child tolerates herbs and garlic well. Heat a little vegetable oil in a skillet, shape the cutlets, and add them to the pan. Fry over medium heat, about three minutes per side. Serve with sour cream.