Lean beet and carrot cutlets

Admin

Vegetable cutlets are ideal for a delicious and healthy dinner. I suggest you pay attention to this recipe.

Boil the beets separately in advance, fry the raw carrots with onions. After combining, we supplement the vegetables with semolina to hold the components together. Then we form the cutlets themselves and fry them in oil. Eggs are not used, the meatballs are molded without any problems, they keep their shape perfectly.

Such cutlets from beets and carrots can undoubtedly be attributed to lean dishes.

Ingredients:

  • Boiled beets - 200 gr.
  • Raw carrots - 150 gr.
  • Onions - 1 pc.
  • Semolina - 2 tablespoons
  • Vegetable oil - 40 ml.
  • Salt, pepper - to taste
Step 1 of 11

Prepare vegetables in advance. Cook the beets in the peel until tender, cool them completely.

Step 2 of 11

Peel the onion, cut into small squares, throw on the heated oil surface of the pan. Cook for a few minutes.

Step 3 of 11

Remove the top layer from raw carrots, chop them on a coarse grater, place on the onion. Saute the vegetable mixture over low heat until soft, about 5 minutes, add oil if necessary.

Step 4 of 11

Peel the boiled beets, grate with large holes.

Step 5 of 11

Cool the carrot and onion sauté, add to the beets.

Step 6 of 11

Stir the vegetables, add the semolina in the required amount. Add salt and pepper.

Step 7 of 11

Stir the mixture thoroughly again, cover with cling film. Set aside for 30 minutes so that the semolina absorbs the juice of the vegetables and swells a little.

Step 8 of 11

After a while, form small round patties with your hands. The mixture is very malleable, you can easily give the products the required shape and size.

Put a frying pan on the fire, heat the oil, carefully lay the workpieces. Grill the patties over medium heat for literal 3 minutes.

Step 9 of 11

Then turn them over to the other side, repeat the process. Make sure the patties do not burn. Add oil if necessary.

Step 10 of 11

Blot the finished cutlets on top with a napkin, removing excess oil. Serve them with sour cream.

Such cutlets are tasty both hot and after cooling.

Bon Appetit!

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