Carrot (or beetroot) cutlets. Homemade recipes are simple and tasty

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Prepared by: Antares

09/25/2013 Cooking time: 50 min

Cutlets made from beets and carrots are an excellent dietary dish, which, moreover, contains many vitamins and microelements necessary for humans. I'm sharing the recipe.

Recipe for beetroot and carrot cutlets

If desired, semolina can be replaced with oatmeal - this variation of the recipe for carrot-beet cutlets is quite common among housewives. If you don't like cilantro, parsley is the best alternative.

Cooking time: 50 minutes

Number of servings: 3

Energy value

• calorie content – ​​129 kcal;
• proteins – 4.2 g;
• fats – 4.8 g;
• carbohydrates – 18.4 g.

Ingredients

• carrots - 200 g;
• beets – 400 g;
• sour cream 20% – 100 g;
• egg – 1 pc.;
• semolina - 3 tbsp. l.;
• cilantro – 20 g;
• vegetable oil – 3-4 tbsp. l.;
• salt - to taste;
• pepper - to taste.

Step-by-step preparation

1. Wash the vegetables thoroughly under running water, boil them in a saucepan on the stove (keep in mind that it takes 60-80 minutes to cook beets, 35-40 minutes for carrots). Peel off the peel.
2. Grate the ingredients on a coarse grater and mix with each other. Add semolina and finely chopped cilantro (time required: 10 minutes).
3. Beat the sour cream with the egg, add both components to the vegetables. Mix the resulting mass well, add salt and pepper to taste. We spend another 5 minutes.

4. Place the formed small vegetable cutlets on a greased baking sheet. Place them in the oven, preheated to 200 degrees Celsius. Bake the dish for 20 minutes.

Tip: It is recommended to use a few pinches of turmeric as an additional seasoning. It gives the finished dish an unusual spicy aroma.

Spicy lovers will like the option with the addition of 2-3 finely chopped garlic cloves (the quantity can be changed depending on your own preferences).

Product options

• You can boil beets without the peel; instead of semolina, it’s good to add breadcrumbs if for some reason you don’t like the grain or it’s simply not there.
• In addition, it is very tasty to add garlic to minced beets. For the indicated amount you will need 3-4 cloves. We pass them through a garlic squeezer and mix them with the beets.
• If you don’t want to grate the boiled vegetable, put it in a blender bowl and grind it. We remember, however, that this will change the consistency of the finished dish - the cutlets will become more uniform.
• You can fry them breaded in semolina or breadcrumbs, or you can fry them on their own.
• If you don’t have eggs on hand or just want to replace them in this dish with something else, add grated cheese to the minced meat. In this case, the cutlets will turn out even tastier if the base ingredient is baked beets rather than boiled ones.
• This makes the vegetable drier and its taste more intense. We recommend grinding the peeled beets in a blender. It is in this recipe that you don’t need to add semolina, since the minced meat will be quite dense without it.
• Dried basil and marjoram are good to add here as spices.

Raw beet option

You can also grate 400 g of raw beets, add garlic and chopped onion to it and put it in a frying pan to simmer. It is best to do this covered for 30 minutes. Then let the mass cool, add salt and pepper, form it into cutlets and fry in vegetable oil.

If you want something more refined and satisfying at the same time, add nuts to the minced meat. We choose only walnuts, they will make the taste more piquant. For 400 - 500 g of beets we will need 100 g. They will need to be chopped with a knife or chopped in a blender. Together with minced meat or separately.

Raw carrots will give beet cutlets a more delicate and light taste.

Nutritional and energy value:

Micro- and macroelements in Beetroot cutlets

Beetroot cutlets contain the following elements: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium , Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Tin, Zirconium, Zinc, Iron, Chlorine.

carrots

You will need:
Carrots – 1 kg;

Eggs – 2 pcs.;

Sugar – ½ tbsp. (or 1 tbsp if the carrots are completely unsweetened);

Sour cream – 2 tbsp;

Semolina – 2-3 tbsp;

Flour – 2-3 tbsp;

Salt – a small pinch.

Flour or white breadcrumbs - for breading.

1. The carrots need to be boiled, so they will have to be washed and cooked until fully cooked so that they become soft. Of course, this can be done in advance. Grate the boiled peeled carrots on a fine grater. Moreover, the finer the grater, the more delicate and less “carrot-like” the taste of the cutlets - this is important!

2. Lightly beat the eggs with sugar until the latter dissolves. Half a spoonful of sugar is enough, well, at most, a spoonful, if the carrots are completely unsweetened. Add beaten eggs, sour cream, salt to grated carrots and mix well.

3. Add semolina (2 tbsp), stir. Next, flour (2 tbsp), stir again - and leave for 15-20 minutes (you can drink tea). During this time, the semolina and flour will swell, and the carrot “dough” will become thicker. Let's see - if it's still a little liquid, add a spoon or two of flour and semolina, stir and let it sit for another 10-15 minutes. The consistency of the minced meat should be a little softer than cutlet. Soft, but so that you can form a cutlet.

4. Bread in flour or crackers. In crackers - there will be a crispier crust, but will absorb more fat during frying. I like flour breading.

I put a tablespoon directly into a plate with flour, and rolled it there, turning it over. Now you can carefully pick it up with your hands – it won’t fall apart or stick – and place it in the frying pan.

Fry over medium heat until browned. Serve with sour cream.

Bon appetit!

PS – Entertainers can wrap a little grated apple sprinkled with sugar inside such a carrot box. You will get carrot zrazy. Tasty!

Recipe 2: Lenten beet and potato cutlets

• beets - 3 medium
• potatoes - 2 large
• onion - 1 medium
• flour - 1 tbsp.
• salt - to taste

Peel and boil beets and potatoes.

Grate the boiled beets on a fine grater (it’s more tender), grate the potatoes on a medium grater (I grated them on a grater for Korean carrots). Finely chop the onion and fry until golden in a small amount of vegetable oil.

Mix grated potatoes and beets, fried onions, flour and salt in a bowl. Knead thoroughly until smooth.

Form cutlets, roll them in flour and fry in a small amount of vegetable oil.

After frying, place on paper towels or napkins to absorb excess fat.

Variations in preparation and serving

An interesting solution is to sprinkle the cutlets with grated hard cheese before baking them in the oven. The crispy crust on top complements the flavor palette well and serves as a unique decoration for the dish.

To make the finished dish look neat, place vegetable balls of approximately the same size and shape on a baking sheet. It is best to perform the actions with wet hands, then the mass will not stick to the skin, and the process of forming the balls will be easier and faster.

The food is served to the table as is, or sprinkled with fresh herbs. A good option is to top the cutlets with cream cheese sauce or sour cream. The dish will go well with fresh vegetables and a variety of salads.

An important feature and great advantage of the proposed recipe is that this option for preparing cutlets does not require you to spend a lot of time or constantly monitor the process. Boiling beets and carrots, as well as the final baking of the dish in the oven, does not require intervention. The maximum that is needed is to set the optimal temperature regime. In fact, you will only spend 20-25 minutes of your personal time.

Tip: cutlets can be prepared in another way. For example, roll in breadcrumbs and fry in a frying pan in vegetable oil. But the oven baking option is the most useful - the food retains most of the elements that are present in raw vegetables.

The dish prepared using the proposed technology goes well with various side dishes: rice, buckwheat, millet porridge or mashed potatoes. And if you previously wondered how to cook carrot cutlets, the recipe is now at hand. It is further proof that making your daily menu varied and tasty is quite simple. And if we talk about the desire for usefulness, then the option of preparing beetroot and carrot cutlets becomes a true find.

Lenten carrot cutlets made from raw carrots with semolina in a frying pan

I know that we have a lot of potato pancake lovers. Then you will like carrot cutlets too? No, no, I’ll remember them once every couple of years. Somehow I cook it from boiled meat more often. I don’t know how to describe the difference between the two options, you have to try it!

For minced meat:

• Semolina – 2 tbsp.
• Carrots – 300 gr.
• Vegetable oil – 30 ml.
• Breadcrumbs – 50 gr.
• Salt pepper

For the sauce:

• Champignons - 200 gr.
• Mayonnaise – 1 tbsp.
• Greenery

Preparation.

Place the mushrooms in boiling water and cook for 10 minutes.

Meanwhile, finely grate the vegetables. Salt and pepper. You can add other spices, such as nutmeg. But if you are cooking for children, then it is better to make them less hot and spicy.

You can also add an egg to the minced meat. But since we are cooking during Lent, we use semolina instead of eggs, since it is also a good binding element.

Add semolina to the minced meat. If you think the minced meat is too dry, add a little water.

Remove the champignons from the water and cool.

By the way, champignons can be safely eaten raw; add olive oil, cilantro, parsley, lemon juice to them and enjoy a tasty and healthy salad. You can also make shish kebab out of them.

We form cutlets from minced meat. Roll them in breadcrumbs or semolina.

You can also make these sweet cutlets by adding some raisins, nuts and sugar; children will surely love them!

Pour a small amount of vegetable oil into a heated frying pan and fry them for 3-4 minutes. While they are frying, prepare the sauce.

Cut the boiled champignons into 4 parts and place them in a bowl. We also send finely chopped dill and mayonnaise there and mix well.

The sauce is ready. Transfer the products to a plate, decorate with herbs and add sauce. They are best served hot. I am sure that both children and adults will like vegetables in this form.

Lenten raw carrot cutlets with semolina in a frying pan. Author https://www.youtube.com/watch?v=woOuh7bf19k

Lenten beet cutlets fried in a frying pan without eggs and milk

Although these cutlets are lean, they are quite spicy due to the fact that they are cooked with the addition of garlic. They contain no animal products, so they are quite suitable for a vegetarian menu. We will need:

• Beetroot – 0.5 kg;
• Semolina – 0.5 cups;
• Garlic - a couple of cloves;
• Dill greens;
• Salt;
• Vegetable oil for frying.

1. Boil the beets, or even better, bake them in the oven. When baked, more nutrients are retained, and the taste is richer.
2. Peel and grate the finished vegetable. Add salt and pepper if desired.
3. Squeeze the garlic, add chopped dill.
4. Add semolina and mix. Let sit for 10 - 15 minutes to allow the cereal to swell.
5. Form cutlets by moistening your hands in a bowl of water.
6. Fry.

Serve with boiled rice or bulgur. Beets go well with walnuts, so before serving, you can sprinkle the cutlets with chopped walnuts.

Recipe 4: Lenten beet cutlets with prunes and nuts (the most delicious recipe + photo)

• 1 large beet
• Walnuts 3 tablespoons
• Prunes 2 tablespoons
• Semolina 1-2 tablespoons
• Salt to taste
• Vegetable oil for frying
• Flour or breadcrumbs

Peel the boiled beets and chop them on a fine grater.

Grind walnuts in a blender.

Mix all the ingredients: beets, nuts, semolina. Add salt to taste.

Add chopped prunes; they could have been soaked in boiling water beforehand.

We form cutlets from the finished cutlet mass, bread them in flour or breadcrumbs and fry in vegetable oil in a hot frying pan.

How to cook vegetable cutlets with semolina

The reverse side of the picture is text with a recipe for beet cutlets

Peel the beets boiled in their skins, pass through a meat grinder, place in a pan with melted butter, add salt, and heat to a boil. Then pour semolina into the pan and, stirring, continue heating until the mixture thickens. Add salt.

When the beet mass has cooled a little, cut it into cutlets and roll in breadcrumbs. Fry the cutlets on both sides in a frying pan with oil. Serve hot with sour cream.

You can also make cutlets from carrots, potatoes, cauliflower and other vegetables. (They also need to be boiled in their skins and then minced. And the cauliflower should be disassembled into inflorescences and boiled in salted water until softened and then grind in a meat grinder or blender).

***

And from peas you can make very tasty Arabic falafel meatballs (balls of pea puree, seasoned with lemon juice and spices, breaded and fried). This is also a lean dish, but one that is difficult to put down.

Eggplant cutlets

Those who have tried it highly recommend it, they say the taste is wonderful. It is not necessary to add soft cheese filling, but it is advisable, it will be tastier.

for 15-18 cutlets

• Eggplants - 1.5 kg;
• Parsley - a bunch or 2;
• Hard cheese - 150 g;
• Suluguni cheese (you can take processed, Adyghe, blue cheese or feta cheese) – 200 g (optional);
• Semolina – half a glass or more (look at the consistency, if it’s runny, add more). Or half a loaf (pulp).
• Garlic – 1-3 cloves (to taste);
• Egg – 1 piece;
• Salt, pepper - to taste. You can use dried basil, oregano and a little mint.
• Breadcrumbs - about a glass or a little more
• Vegetable oil (for frying)

Recipe 5: Beet cutlets with raisins and onions

• beets – 240 gr
• raisins – 15 g
• onion - 70 gr
• olive oil
• nutmeg, green onions, leeks, soy flour

Wrap small beets in several layers of foil and bake in the oven for 40 minutes (temperature 170 degrees). Peel the beets, grate them on a fine grater, and squeeze out the liquid.

Wash the raisins and soak in boiling water for 20 minutes. Finely chop the onion and fry in olive oil until translucent. Mix beets, onions and squeezed raisins.

Add salt and a pinch of sugar. We grate about 1/3 of the nutmeg; it gives vegetable dishes a magical aroma.

Mix the ingredients thoroughly; if the minced meat turns out liquid, add 1-2 tablespoons of soy flour to bind all the ingredients together.

We form small cutlets from minced beetroot, roll both sides in soy flour, fry in a non-stick frying pan in a small amount of olive oil until golden brown.

Season the beet cutlets with green onions or leeks and serve warm.

Ursosan for pancreatitis

Sources

• https://skhozz.ru/svekolnyie-kotletyi-retsept-klassicheskiy.html
• https://tvoi-povarenok.ru/svekolnye-kotlety-v-duxovke.html
• https://www.eat-me.ru/20170307/postnye-svekolnye-kotlety.htm
• https://www.calorizator.ru/recipe/49579
• https://tvoi-povarenok.ru/kotlety-iz-svekly.html
• https://multivarka-recepti.ru/vtorye-bluda/kotletyi-iz-sveklyi-i-morkovi
• https://www.davajpohudeem.com/pitanie_dlia_pohudeniya/recepti/garnir/svekolnye-kotlety-poshagovo-s-foto.html
• https://pancr.ru/dieticheskoe-pitanie/svekolnye-kotlety.html

Classic recipe for boiled carrot cutlets in the oven

How to cook delicious vegetable cutlets? A flavorful, easy dinner for the whole family! It's tasty, healthy and very simple. Replace semolina with ground oatmeal or flour. There will be options for every taste - from carrots, beets and cabbage. And how beautiful they look together! I advise everyone to cook it, try it and choose which one you like best.

Recipe:

• Carrots - 3 pcs.
• Eggs - 1 pc.
• Semolina - 80 g.
• Onion
• Turmeric - 1 tsp.
• Salt
• Pepper

Preparation.

For the cutlets, grate the carrots on a medium grater and add all the other ingredients.

Mix with your hands (knead like minced meat), leave for 10 minutes, and make cutlets.

Bake in the oven at 180C for 15 minutes, turn over and another 15 minutes.

You can make beet and cabbage cutlets in the same way. Is it possible to please your family with all types at once, don’t they look very beautiful together?

For beets, boil the beets (450 g) and grate them on a medium grater. Grind oatmeal (150 g), add green onions, parsley, salt and pepper (to taste), mix.

And let it stand for 10 minutes, make cutlets. We bake in the same way as carrots.

For cabbage, chop the cabbage (400 g), boil for 10 minutes. Drain in a colander.

Cut a bunch of green onions and lightly fry, mix all the ingredients (knead with your hands), add 1 egg, parsley, salt, pepper, thyme, garlic - 2 pieces, leave to brew for 10 minutes.

We make balls and bake in the same way.

This makes such a beautiful lunch.

Classic recipe for boiled carrot cutlets in the oven https://www.youtube.com/watch?v=pUTbCE71ZE0

How to cook beet cutlets

This recipe does not apply to a therapeutic diet for pancreatitis, since the cutlets are fried in vegetable oil.

Ingredients:

• beets - 500 g
• white bread or loaf, soaked in milk and squeezed
• wheat flour - the amount depends on the juiciness of the beets, if the beets are very juicy, then more flour will be needed
• milk - 50 ml (1/4 tbsp)
• egg - 1 pc.
• vegetable oil for frying in a pan

How to cook beet cutlets:

1. We wash the beets well and boil them in their skins. You can learn how to quickly and correctly cook beets here >>
2. Let's clean it up. Let's pass the beets through a meat grinder. Or you can grate it on a fine grater and grind it in a blender.
3. Add white bread soaked in milk, yolk, salt and pepper to the beet mass. Mix all this well.
4. With wet hands, form balls the size of a chicken egg.
5. Dip into whipped egg white.
6. Breaded in breadcrumbs.
7. Fry in a frying pan in vegetable oil. The pan is preheated over medium heat. Frying time is 2-3 minutes on each side. hot over medium heat.

Bon appetit!

Calorie content of 100 grams of beet cutlets

The calorie content of beet cutlets depends on the ingredients included in their composition and on the method of heat treatment.

Minimum calorie content - recipe No. 1. Maximum calorie content of beet cutlets - recipe No. 3

If you cook beet cutlets according to recipe No. 1, then the calorie content of 100 grams of beet cutlets is 146.63 Kcal.

Ingredients:

• 2 medium-sized beets;
• garlic – 1 large clove;
• vegetable oil;
• 2 small carrots;
• chicken egg;
• onion – 1 head;
• ground pepper;
• 2/3 cup breadcrumbs;
• salt;
• 50-60 grams of semolina.

Cooking time for cutlets is from 30 minutes (if you use already boiled beets) to 2 hours (if your beets are still raw).

Delicious beetroot cutlets step by step - recipe with photos

To prepare you will need:

• large beets - 2 pcs. (about 500 g);
• onions – 0.5 pcs.;
• semolina – 1 tbsp. spoon;
• chicken egg – 1 pc.;
• vegetable oil – 1 tbsp. spoon (for cooking in the oven);
• water - if necessary;
• salt - to taste.

Before preparing the cutlets, you need to boil the beets. To do this, wash it thoroughly under running water and carefully cut off the sharp tip and base with any remaining leaves. The vegetable is thrown into boiling water and cooked until tender, checking with a fork. After this, you need to let it cool a little and grate the beets on a coarse grater.

The onion should be finely chopped, mixed with egg and semolina. Then the mass is combined with beets and mixed thoroughly. You can use a pinch of salt if desired. Then the minced beetroot is covered and left for 15 minutes: this is necessary so that the semolina absorbs excess liquid. If after the allotted time the mass is still not thick enough, you can add an additional spoon of cereal and wait another 10 minutes.

Useful tips

• You should not peel the beets before cooking, because the peel allows you to preserve all the beneficial substances inside the vegetable;
• if you don’t like the taste of onions in cutlets, but don’t want to lose the aroma of the dish, then you can grate the onions on a fine grater or chop them in a blender;
• When using a double boiler or multicooker with the possibility of steam cooking, you need to boil the water in advance and only then lay out the beetroot cutlets: this must be done so that they do not soften under the influence of steam, but remain dense.

Possible mistakes

• if you do not boil the beets in advance, then during the cooking process they may give off excess juice;
• beets cannot be crushed with a blender, because the cutlets will fall apart even during sculpting;
• Do not blindly follow the recipe: if the beet mass turns out to be too liquid before making the cutlets, you need to add a little more semolina to it; if desired, the onion can be completely removed from the recipe or replaced with garlic, and the semolina can be replaced with regular flour.

When using all the above ingredients, but without the use of vegetable oil, the calorie content of 100 g of the dish will be only 70 kcal (3.1 g of protein, 0.9 g of fat and 12.7 g of carbohydrates). Using just 1 tablespoon of vegetable oil will dramatically increase the calorie content of every 100 g of cutlets to 90 kcal, and the amount of fat to 3.2 g.

How to diversify beet cutlets

You can make cutlets with beets a more interesting dish in different ways:

• serve ready-made cutlets with sauce (low-fat sour cream, plain yogurt, homemade sour cream and garlic sauce, etc.);
• use other vegetables (carrots, cabbage) in equal proportions or add fresh herbs to the mixture;
• add finely chopped prunes (other dried fruits do not taste well with beets);
• use various cereals with beets (boiled buckwheat, rice, lentils);
• add Adyghe cheese or low-fat cottage cheese to the minced beetroot.

How to cook beet cutlets - video

In the video, an experienced housewife will tell you her recipe for making beetroot cutlets with semolina. She suggests cooking this dish in a frying pan with vegetable oil. To make beet cutlets healthier and less fatty, it is better to use a double boiler or oven. Cooking time will be about 15 minutes.

At first glance, beet cutlets may seem like a difficult dish to prepare, but in fact they simply require some time to prepare all the ingredients. While other vegetable cutlets often don't taste like what they're made from, here the beets come through quite strongly. For lovers of sweets, this dish will be a good option to satisfy hunger without extra calories and the desire to eat dessert, and also to keep the gastrointestinal tract in good shape.