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Carrot cutlets classic with semolina in a frying pan lean

Classic Carrot Patties with Semolina (Meatless)

Made from boiled carrots — tasty, vegetarian, meatless! You're sure to love these classic carrot patties with semolina, fried in a skillet! Make them sweet and the kids will love them. The savory version is good served with a side as a meatless stand-in for meat patties.

katushafin

Recipe author

Carrot cutlets classic with semolina in a frying pan lean

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Composition / ingredients

Servings:

Carrots

600

Semolina (3 into the mixture, 1 for coating)

Sugar

Salt (a pinch)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 25 % 5 g

Carbohydrates 65 % 13 g

104 kcal

GI: 46 / 46 / 8

Cooking method

Step 1:

How do you make meatless classic carrot patties with semolina in a skillet? Get the ingredients ready. First scrub the carrots well with a brush under running water. One tablespoon of semolina wasn't enough for the coating, so I added a couple more. The recipe is for sweet patties; if you want savory ones, leave out the sugar and add salt to taste.
Step 2:

Peel the carrots — a vegetable peeler does this best, taking off just a very thin layer of skin. It's both practical and handy.
Step 3:

Cut the carrots into large chunks and put them in a pot. Cover with cold, clean water.
Step 4:

Set the carrots to cook over low heat. Once they boil, cook for about 15 minutes, no more. Better to undercook the carrots than overcook them — overcooked carrots get too loose and watery. How do you check if they're done? Pierce them with a knife; if it goes in easily, they're ready. Drain the water and let the carrots cool.
Step 5:

Take a bowl. Grate the boiled, cooled carrots into it. You can use the medium or fine side — but I wouldn't use the coarse side, as the patties will turn out rough and the mixture may start to fall apart when you mix it.
Step 6:

Add the sugar and salt to the carrot. Add 3 tablespoons of semolina. If you're making the savory version, you can add chopped herbs and minced garlic. Mix it all well. If you have time, let the mixture sit for 10 to 15 minutes — the semolina swells and binds everything better.
Step 7:

Pour the reserved semolina onto a separate plate. Scoop up the carrot with a spoon, shaping round patties. Roll them in the semolina and set them on a board. This amount of carrot makes about 8 patties. I made 2/3 of a batch.
Step 8:

Heat a skillet over the burner. Pour in the oil. I usually use a nonstick pan so there are no surprises when flipping. If you have a regular pan, heat both it and the oil well, and the risk of sticking drops to zero. Add the patties to the pan.
Step 9:

Fry the patties over medium heat for about 5 minutes per side, until golden. No need to cover — the carrots are already cooked, and a lid would keep you from getting a crisp crust.
Step 10:

Take the finished patties off the skillet and serve right away. They're especially good with sour cream.

I really love carrot patties, the sweet ones in particular. They remind me of syrniki (cottage-cheese pancakes). I've made different versions — from raw carrots and from boiled. I like the boiled ones better, even though they take longer to make. If you boil the carrots ahead of time, say the night before, the morning prep is much shorter.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.