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Yandex how to cook carrot cutlets. Carrot cutlets - delicious vegetarian dishes

Good afternoon, dear readers! Carrots are a healthy product that can be used to prepare a variety of dishes. You can make salads, sweet dishes and even nuggets from it. And what is useful for the body. You will be surprised, but many will like carrot cutlets and diversify baby food. Let's figure out how to make carrot cutlets, the recipes are the best and most delicious: classic, lean, in the oven.

Carrot cutlets: a classic recipe

Carrot nuggets, or patties, have many benefits. They are very useful because they contain vitamin A, are well digested and cooked even without eggs. This is an inexpensive dish that even the strong half of humanity will like.

In the classic recipe, carrot cutlets are fried in a pan with a little oil. I suggest you steam them, as this dish will be perfect for your kids. For the dish we need:

half a kilogram of carrots;
three spoons of semolina;
a couple of tablespoons of granulated sugar;
a pinch of salt;
half a glass of milk;
egg;
breadcrumbs for breading.

Cooking:

If you don't have a steamer at home, fill a deep pot with water and place a colander in it so that it doesn't touch the liquid. Put the cakes in a colander and cook them for half an hour, covering the pan with a lid.

Although such food cannot be called completely dietary, since it contains fats and milk, its advantage is that it does not contain harmful substances from vegetable fat, so it can be safely offered to babies.

Carrot Cutlets: Oven Recipe

In the oven, you can cook diet carrot cutlets. This method, as in the first case, is good because it does not require oil for frying, so the dish is low-calorie and suitable for those who are on a diet, medical or for the purpose of losing weight. For cooking we need:

1 piece of apple and carrot;
dried apricots - a few pieces;
half a glass of milk;
a couple of tablespoons of butter;
three tablespoons of semolina;
egg.

Cooking:

Pour warm water over dried apricots. She must stand and soften. If you do not like this dried fruit, add some sugar for sweetness.
Peel and chop the root crop and apple. Choose the size of the grater yourself: someone likes large slices, someone likes a uniform consistency.
Finely chop the dried apricots or crush them with garlic.
Pour milk into prepared bowl.
Pour the carrot-apple mixture and dried apricots into it. Cook over low heat for a quarter of an hour.
Remove the mass from the fire and put butter and semolina into it.
Beat in the egg and mix well.
Grease a baking sheet or line with parchment paper.
Shape into patties and place on prepared baking sheet.
Bake in the oven for 20 minutes.

Nuggets are easy to make without a recipe. To do this, by eye we determine the amount of vegetable and other ingredients.

If the house has a slow cooker, you can cook with it. Choose your cooking mode. You can toast the tortillas by periodically flipping them from one side to the other. But it's easiest and healthiest to steam. To do this, just lay out the blanks and turn on the slow cooker for 40 minutes.

Carrot cutlets: a recipe with semolina

And now we will prepare a tender dish, as in kindergarten. For him, the presence of eggs is not necessary: semolina wonderfully glues the ingredients. But if you are afraid that the dish will fall apart, add a little thing. For cooking you will need:

three carrots;
three tablespoons of raisins;
50-60 grams of cheese (cottage cheese);
three tablespoons of cream and semolina;
egg (optional)
vegetable fats.

Cooking:

The food turns out to be very tasty, so that even the most fastidious child will not refuse it.

Carrot cutlets: Yulia Vysotskaya's recipe

Yulia Vysotskaya, known for her cooking show, offered her own version of carrot nuggets in one of the programs. Consider how to make cakes using this method. Let's prepare the following components:

two carrots;
a teaspoon of butter;
three tablespoons of semolina;
egg yolk;
breadcrumbs for breading;
salt;
sour cream for serving.

The preparation is very simple:

Grind the root crop on a grater and fry a little in oil.
Add water to the vegetable and simmer until it becomes soft and turns into a homogeneous mass.
Drive the yolk into the cooled workpiece and sprinkle with salt.
Make cakes from the resulting mass.
Dip in breadcrumbs and fry until crispy.

You can bake nuggets in the oven: this way they will be healthier and tastier.

Recipe for lean carrot cutlets

Nuggets can be made both spicy and sweet. To make them to the taste of everyone, I propose to make them with raisins and prunes. For the following recipe with a photo, we need the following ingredients:

three carrots;
a couple of tablespoons of semolina and flour;
30 grams of raisins and prunes;
100 g of granulated sugar;
vegetable fat (for frying).

Cooking step by step:

Peel and grate the vegetable well (the grater should be as small as possible so that the cutlets are uniform).
Add half of the granulated sugar to the workpiece.
Pour half a glass of water into the resulting mixture and cook until the vegetable is soft.
Pour semolina to vegetables and wait a few minutes: the cereal should swell.
Remove the prepared mixture from the heat and let it cool.
Soak dried fruits for a few minutes.
Drain the water and grind them in a blender (a homogeneous mixture should be obtained from dried fruits).
Pour sugar into the bowl.
Divide the resulting mixture and dried fruits into 4 parts.
Form a cake from one part of the carrot mixture, put the filling inside and wrap.
Make three more cakes in this way.
Roll the blanks in flour.
Fry the cakes in vegetable fat and serve.

Since the nuggets are lean, they can be served sprinkled with powder or sprinkled with jam or syrup.

Dear readers, we have examined how easy it is to make healthy and tasty food - carrot cutlets.

See you soon, dear readers!

Good day to all friends, readers and visitors of ours! Today I want to bring to your attention carrot cutlets - the most delicious recipe. Or rather, even several different recipes, according to which you can cook healthy and unusual carrot cutlets.

I'll tell you a secret - I don't really like carrots. As a child, I even caught pieces of boiled carrots from soup and secretly threw away when my parents were not looking. Therefore, when a friend decided to treat me with carrot cutlets, at first I was very skeptical about this dish. And, as it turned out, it was completely in vain, because the cutlets turned out to be surprisingly tender and tasty. I even asked for supplements :) Since then, my attitude towards this healthy vegetable has changed dramatically.

Most importantly, such cutlets will not add a single extra centimeter to our aspen waist, so you can safely cook them for everyone who is on a diet or just wants to lose weight. In addition, it must be eaten.

The fastest recipe for carrot cutlets

As the name suggests, these meatballs are quick and easy to make. This classic recipe will help you out if you are tired at work all day and have neither the strength nor the desire to mess around in the kitchen preparing dinner. I cooked these cutlets both in a pan and in the oven, but you can choose the option that you like.

several large carrots (three or four pieces);
two small eggs;
a few tablespoons of flour (for the cutlets themselves and for breading);
a tablespoon of semolina;
vegetable oil (I took olive);
a pinch of salt and pepper.

Grate the washed and peeled carrots on a grater with the smallest cloves.
Beat the eggs a little with a fork in a separate bowl and add them to the grated carrots.
Pour three tablespoons of flour into the carrot mixture, a pinch of salt and pepper each, mix and leave for 10 minutes (although you can fry right away).
Preheat vegetable oil. Make small, round or oval cutlets, bread them in flour mixed with semolina, fry them for a few minutes on each side until they get a beautiful golden crust.

Sometimes cutlets fall apart during frying. Therefore, I would advise you to first fry one cutlet as a test and, if necessary, add one tablespoon of flour to the minced carrot.

Diet cutlets from carrots and cabbage

I also borrowed this recipe from a friend and I must confess to you: I liked such cabbage-carrot cutlets even more than usual ones. Let me tell you, they are the best! And I suggest cooking them in the oven, not in a pan. They can be served as an independent dish, or as a side dish with rice or potatoes.

For cooking you will need:

a small head of cabbage (white or red);
several large carrots;
one glass of semolina;
two small eggs;
flour (for breading);
vegetable oil;
salt and pepper to taste.

First you need to grate the cabbage and carrots on a grater with the largest cloves. Stew grated vegetables with a little oil until half cooked, and cool slightly.
Add egg, semolina and pepper with salt to the minced vegetable. Mix everything well, form small oval cutlets and roll them in flour.
Place them on a foil-lined baking sheet and bake in the oven for about 15-20 minutes.

These lean and diet cutlets can be served with low-fat sour cream or low-fat natural yogurt.

Cutlets with chicken fillet and bell pepper

For cooking you will need:

one small chicken breast;
one bell pepper;
three small raw carrots;
two eggs;
two or three tablespoons of flour;
pepper, salt to taste.

Cut the washed chicken breast into very small cubes or make minced meat out of it.
Grate the carrots on a grater with large cloves, cut the pepper into small strips. Saute vegetables with a little olive oil until tender.
Mix chopped chicken breast with vegetables and flour, salt and pepper. Form small oval-shaped cutlets and put them to cook in a slow cooker for about half an hour.

It is also important that these cutlets are steamed, without the addition of vegetable oil, so they are suitable for people who are on a diet.

During Lent, instead of chicken breast, I added mashed boiled beans to this dish, it turns out very tasty and satisfying.

Those who like to cook delicious low-calorie dishes can read about.

Carrot cutlets with cottage cheese and raisins

In the photo: gourmet cutlets with raisins and carrots

Even following the strictest diet, I sometimes cannot deny myself the pleasure of eating some sweet dessert. Moreover, there is a wonderful recipe for boiled carrot cutlets, which will be a real find for those who cannot imagine life without sweets (like me, for example).

For cooking you will need:

three hundred grams of fat-free cottage cheese;
three small carrots;
half a glass of semolina;
two to three tablespoons of raisins (from white grapes)
teaspoon lemon or orange zest (optional)

Pour boiling water over the raisins for a few minutes, then strain and dry with a paper towel.
Mash low-fat cottage cheese with a spoon or grind with a blender until smooth.
Boil the carrots until tender, and then grate with the smallest cloves.
Mix cottage cheese, boiled carrots, raisins, zest and add semolina. Make small, neat cutlets out of this mass, bread them in semolina, and bake in the oven for about 15-20 minutes.

As you may have noticed, this dish is prepared without eggs and sugar, so it can be safely considered dietary.

A simple, tasty and healthy carrot dish in Soviet times could be found on the menu of every dining room. Carrot cutlets are prepared quickly, belong to dietary dishes and look appetizing. Carrot cutlets are the best option to introduce a healthy, vitamin- and mineral-rich root vegetable into your child's diet.

There are many ways to cook carrot cutlets - classic, as in kindergarten, with semolina, with bran, with cheese, in the oven, steamed, with herbs. It all depends on the imagination and taste preferences.

Carrots in cutlets retain their own.

Classic carrot cake recipe

This is the most elementary way to cook carrot cutlets. This recipe was used in the catering of the Soviet era and is still included in the food menu of kindergartens.

Classic carrot cutlets can be eaten as an independent dish for an afternoon snack, or with a side dish for lunch. Nutritionists recommend eating the dish as one of the snacks throughout the day.

It will take about 47 minutes to cook four servings of cutlets.

Ingredients:

0.5 kg. carrots;
1 medium chicken egg;
2 cloves of garlic;
1 medium onion;
breadcrumbs;
salt, pepper to taste;
vegetable oil for frying.

Cooking:

Rinse carrots, garlic and onions thoroughly and peel them.
Grind peeled vegetables with a blender, meat grinder or fine grater and mix into minced meat. Do not use a coarse grater, otherwise the carrots may not be fried and will be raw.
Salt and pepper the minced vegetables to taste.
Shape into cutlets. It is convenient to make a neat, uniform shape with a large spoon.
Roll each cutlet in breadcrumbs.
Spread the cutlets on a well-heated pan, greased with vegetable oil.
Fry the patties on each side, turning occasionally with a wooden spatula, until the patty is golden brown with a delicious crust on both sides.
Serve the dish with sour cream, or with a side dish of mashed potatoes, porridge or stewed vegetables.

Carrot cutlets with semolina

A popular recipe for carrot cutlets with semolina is often used in kindergartens and schools. Fragrant tasty cutlets can be served for an afternoon snack, lunch or dinner, and even put on the table as a festive dish at a children's party.

Ingredients:

0.5 kg. carrots;
70 ml of milk;
2.5 st. l. decoys;
2 small chicken eggs;
3 art. l. butter;
1.5-2 tsp refined sugar;
0.5 tsp salt;
3 art. l. vegetable oils;
breadcrumbs.

Cooking:

Wash and peel carrots. Most of the beneficial trace elements are hidden under the skin, so cut the skin as thin as possible.
Grind carrots with a blender, grater or meat grinder.
Put a heavy-bottomed pan on the fire and send the butter there. Wait for the butter to melt, and put the carrots in the pan, sprinkle it with sugar and salt. Pass the carrots, stirring with a wooden spatula for 2-3 minutes.
Add milk to the pan and simmer the carrot-milk mixture for another 7 minutes, until the mass is evenly softened.
Pour semolina into the pan and mix thoroughly. Semolina should absorb carrot juice and swell. Sweat the mixture in the pan until it starts to thicken. Watch the fire, it doesn't have to be strong.
Transfer the thickened mixture to a dry container and let cool.
Add eggs one at a time to the carrot mixture, mixing thoroughly. If the carrots are too juicy, the minced vegetables may turn out thin and unsuitable for forming cutlets. In this case, thicken the mixture to the desired consistency with breadcrumbs or semolina.
Using a spoon, shape the cutlets and roll in breadcrumbs.
Pour the oil into the heated pan and wait for the oil to heat up. Fry the patties over medium heat on all sides until evenly appetizing.
Place the fried patties on a paper towel, and wait until the paper absorbs excess oil.
Serve delicious, fragrant cutlets hot with garlic or mushroom sauce, sour cream, or simply garnish with herbs.

Carrot cutlets with apple

A diet recipe for carrot cutlets with an apple is popular in the circles of lovers of proper nutrition. The combination of carrots with an apple and healthy vegetable fats helps the body to get the maximum benefit and absorb all the beneficial trace elements and vitamins contained in the root crop.

Many people will like carrot cutlets, although few people like simple boiled carrots. This dish is interesting both in appearance and in taste. And it can be done very quickly, and it gives a minimum of calories.

Carrot cutlets - a healthy and tasty dish

Carrot cutlets are cooked very quickly and besides, they provide very few calories:

Time will take from 30 to 45 minutes.
Calorie content per 100 g (2 small cutlets) 110 kcal.

Ingredients

3 carrots (only 0.5 kg);
2-3 chicken eggs;
3 tablespoons of flour or semolina;
2 tablespoons vegetable oil for frying;
4 spoons of breadcrumbs;
salt and sugar at your discretion.

How to cook carrot cutlets

Step 1. First, the carrots are washed, peeled with a knife or housekeeper and rubbed on a medium or coarse grater.

Step 2. Next, you need to make dough for carrot cutlets. Eggs and flour, salt and sugar are added to the chips, mixed. The consistency in the end should be exactly the same as for ordinary cutlets, it can be a little thicker.

Step 3 We form carrot cutlets and roll them in breadcrumbs (if desired, you can also in flour). Fry over high heat (vegetable oil must first be heated) for 5 minutes on each side.

The result is very tasty carrot cutlets, which, according to the recipe, are best served with medium-fat sour cream (10% -20%).

NOTE

These carrot patties are very good, but strictly speaking, they resemble carrot pancakes. The recipe can be used in a hurry, and if you want to taste cutlets, you can find out about them in the following recipes.

Carrot cutlets with sour cream: the best recipe with a photo

And here is an option for those who appreciate soft meatballs, reminiscent of classic ones in texture. The cooking time in this case increases by half an hour (that is, all actions will take no more than an hour), although the result will noticeably please.

You will need the same components, however, flour can be replaced with semolina if desired.

We will act like this:

Step 1. The main difference is that in this recipe, the carrots need to be boiled a little first. To make it faster, it is cut into strips or medallions (wheels). You can grate the carrots and pre-fry in a pan, it's even faster. However, then there will be quite a lot of oil in the finished product.

Step 2 Cook this straw in a saucepan until boiling.

Step 3 At this point, add sugar and salt, as well as a little vegetable oil. Stir and simmer over medium heat for about 15 minutes.

Step 4 Now add 3 tablespoons of semolina or flour. Stir to achieve a dense, uniform consistency.

Step 5 Turn off the heat and put the mass on a flat dish to cool it quickly.

Step 8. We fry our carrot cutlets over high heat for literally 5 minutes on each side to get a blush. After all, inside the cutlets are already completely ready.

Step 9 Such a beautiful dish in itself plays out the appetite. But it would be nice to additionally decorate it with fresh herbs.

You can serve such carrot cutlets according to a delicious recipe, of course, with sour cream.

If you do not want to consume extra calories, you should add a slice of lemon to the finished dish or pour over the cutlets with freshly squeezed lemon juice. The slight sourness balances out the sweetness well. But taste is always a balance between sweet and sour or salty and sweet, bitter and tart, etc.

Carrot cutlets with okara

And there is another interesting way to cook carrot cutlets: they can be made with okara. This is the name of the product that is obtained as a result of the manufacture of soy milk.

In fact, okara is a cake with a neutral taste, therefore it serves as a good filler for any stuffing. In addition, unlike flour, okara will practically not add any calories to the finished dish.

You will need the following products:

4 carrots;
5-6 spoons of okara;
2 tablespoons of vegetable oil;
5 spoons of breadcrumbs;
salt and sugar - at your discretion.

We act like this:

Step 1. First, cut and stew the carrots, as in the previous recipe. Only this time, instead of flour, add okara and mix thoroughly.

Step 2 The next stage is the molding and breading of cutlets.

Step 3 Fry the cutlets over high heat for 4-5 minutes on each side. As soon as a pleasant blush appears, you can call everyone to the table.

Carrot cutlets with mushrooms

These unusual carrot cutlets with mushroom sauce are sure to please your taste. The dish turns out very tasty, fragrant and original.

You will need the following ingredients:

6 pcs. carrots;
300 gr. white stale bread;
egg;
100 gr. drain. oils;
50 gr. milk or cream;
100 gr. breadcrumbs for breading;
salt - to taste;

For mushroom sauce you will need:

50 gr. dried mushrooms;
1 st. l. flour;
1 onion;
50 gr. drain. oils;
salt.

How to cook cutlets from carrots with mushrooms:

Step 1. Peel and wash the carrots, pour hot water over them to cover the vegetables, salt. Cover with a lid and put the carrots on the fire to cook until soft. Drain the water, cool the carrots and scroll it in a meat grinder or grind it in a blender.

Step 2 We clean the stale bread from the crust, soak it in milk. Then we live out and mix it with carrots. Add the egg, salt, add the butter there, mix everything well, scroll through the meat grinder again.

Step 3 We form carrot cutlets from the resulting mass, roll in breadcrumbs and fry in a pan with sunflower oil.

Step 4 Prepare the sauce: wash the mushrooms thoroughly and soak in 3 cups of water for 3 hours. Then we boil them in the same water without salt. Then we filter the resulting broth.

We fry the flour in a pan with half the butter until golden brown, dilute it with hot strained broth, mix and cook over low heat for about 15 minutes, stirring constantly so that the sauce does not burn.

Finely chop the onion and fry in the remaining butter. Finely chop the boiled mushrooms, add to the onion, mix everything and heat it together, and then transfer it to the sauce, salt to taste and let it boil.

Step 5 Put the finished carrot cutlets on a dish and serve them with mushroom sauce.

Carrot cutlets with mushrooms

Delicate carrot cutlets: the most delicious recipe with photos

And this recipe for carrot cutlets is for real gourmets. You can not only have a snack with such cutlets, but also really get enough. And their taste is richer than that of ordinary cutlets.

Ingredients

3-4 carrots;
2-3 potatoes;
1 glass of milk of any fat content;
5 tablespoons of semolina, flour or okara;
2-3 chicken eggs;
5 spoons of breadcrumbs;
3 tablespoons of vegetable oil for frying;
salt, spices - at your discretion.

How to cook - step by step instructions:

Step 1. Carrots are peeled, cut and stewed, as in the previous recipe. And at the same time, the potatoes are cooked in their skins until tender.

Step 2 From the prepared products, you need to make a puree, in which add flour or okara, milk, as well as salt and spices.

Step 3 We form, bread and fry carrot cutlets on 2 sides for several minutes.

Step 4. So we got such ruddy carrot-potato cutlets - potato pancakes. The dish is self-sufficient, it does not need a side dish.

Although it will not be superfluous to cook stewed cabbage or cook beans for such cutlets, you can declare a fasting day and engage in purely vegetable cuisine.

The most delicious carrot cutlets - with potatoes

Enjoy your meal!

In Soviet times, carrot cutlets could be tasted in any canteen. At first glance, the dish seems simple, but at the same time it is very tasty and appetizing. By the way, the classic recipe for carrot cutlets will be a good way to get your baby to eat a vitamin-rich vegetable.

Today there are different ways to prepare treats. Carrot cutlets with semolina, with cheese, with fruit - just like in the garden. They can be fried, baked in the oven or steamed.

The taste of a vegetable dish will depend on the chosen recipe, preferences, but most importantly, on the carrot itself. In order for the cutlets to turn out juicy and tasty, you need to learn how to choose the right product.

The root crop should be strong, smooth, regular shape.
It is better to choose carrots with small tops, since carrots with a lot of greens can be tough and not tasty.
Growths on carrots mean that the vegetable contains a large amount of harmful substances.
Spots and cracks indicate a damaged core.
For cooking, it is better to choose medium-sized carrots, as a large root crop absorbs more nitrates from the ground.

Classic cooking recipe

The classic recipe for carrot cutlets is considered the easiest way to cook them. Despite the modest list of ingredients, the dish is tasty and healthy.

Ingredients:

3-4 carrots;
150 gr. flour;
2 eggs;
sunflower oil, salt, pepper.

Cooking method:

We clean the carrots from the peel, three on a coarse grater. Add eggs, flour, spices and mix well.
Leave mince for 30 minutes.
From the resulting mass we form cutlets, envelop them in flour or breading. Fry in a frying pan with the addition of sunflower oil until golden brown.

Carrot cutlets with semolina

Unlike meat dishes, cooking vegetable dishes does not require special expenses. All products can always be found in the refrigerator and feed the family with an unusual dinner. The recipe for carrot cutlets with semolina can be found in old Soviet cookery books. By preparing a dish according to this recipe, you will get carrot cutlets, as in kindergarten.

Ingredients:

5-6 carrots;
3 eggs;
500 ml of milk;
100 gr. semolina;
1 tsp granulated sugar;
salt, vegetable oil, breadcrumbs.

Cooking method:

Peel the vegetable from the peel and grind it in a blender.
Add salt, granulated sugar, butter, warm milk, mix everything, put on the stove and simmer over low heat for 30 minutes.
Without removing from the stove, add semolina and simmer for another 10 minutes.
As soon as the carrots and semolina have cooled down, beat in the eggs, mix and make cutlets.
We fry in vegetable oil, after wetting them first in protein, and then in breadcrumbs.

With added cheese

Ingredients:

500 gr. carrots;
100 g of hard cheese;
2 eggs;
100 gr. flour;
½ tsp paprika;
salt, pepper, sunflower oil.

Cooking method:

We clean the vegetable, grind it on a coarse grater. Add to it the egg and cheese, which we also grind on a grater, mix.
Add spices, flour and mix everything again until smooth.
Heat a frying pan with vegetable oil and lay out the cutlets. Fry them on both sides until a beautiful golden brown.

Carrot-apple cutlets

Carrot and Apple Cutlets is a quick and easy recipe for making a delicious treat. Sweet apple cutlets can be a healthy dish for a children's breakfast or dinner. Cutlets are ruddy, juicy and appetizing. They can be served with sour cream or jam.

Ingredients:

3 carrots;
3 apples;
3 eggs;
100 gr. semolina;
a glass of milk;
20 gr. butter;
3 tsp sugar, salt;
breadcrumbs and vegetable oil for frying.

Cooking method:

Remove the peel from carrots and apples and rub them on a coarse grater.
Pour milk into grated carrots with an apple, add softened butter, sugar and salt. We put on fire and simmer over low heat until the apple and carrots become soft.
To enhance the taste, you can add a little raisins, which must first be soaked in boiled water, as well as a pinch of vanilla.
Add semolina to the stewed fruit and vegetable mixture, mix everything and simmer for another 5 minutes.
The stuffing is almost ready, it remains to drive in the yolks, mix and form balls.
Cutlets can be fried in a pan or use the dietary method of steaming (in a slow cooker or double boiler).

Cooking in the oven

Carrot cutlets cooked in the oven are ideal for those who adhere to proper nutrition, because this method will preserve all the nutrients. There is no oil, frying and harmful ingredients.

To prepare a vegetable dish in the oven, you can use the lean version of cooking carrot cutlets. But we will consider a more interesting way to prepare treats with the addition of dried apricots, prunes and apples. Kids are sure to love this dish.

Ingredients:

carrot;
Apple;
egg;
a glass of milk;

Carrot cutlets: a recipe from Yulia Vysotskaya

Appetizing carrot nuggets are also advised by Yulia Vysotskaya. In one of her programs, she shared the recipe. Delicious vegetable nuggets can be served with any sauce, such as garlic. To do this, sour cream or natural yogurt must be mixed with chopped garlic clove and herbs.

Ingredients:

400 gr. carrots;
30 gr. flour;
2 eggs;
50 ml cream (10%)
50 gr. cheese (Parmesan);
a pinch of sea salt, cumin;
olive oil for frying.

Cooking method:

In a mortar, grind a teaspoon of cumin, chop the cheese on a fine grater, and carrots on a coarse grater. We drive in the egg, pour in a little cream and knead everything well until a homogeneous mass.
We form nuggets from minced meat, sprinkle with breading and fry them in olive oil until golden brown.