Beet and carrot cutlets: recipe for cooking in the oven. Lenten beet cutlets: a recipe for Slavic cuisine

When hearing the word “cutlet,” many immediately associate with fried or baked flattened koloboks made from meat (rolled in a meat grinder or chopped with a knife) or fish. But there are also vegetable cutlets that may not contain a single gram of animal products. They can consist of either one vegetable or several at once. Take note of the recipe for carrot-beet cutlets, which have a pleasant sweetish taste and are suitable for use as a side dish for meat or fish dishes. Although any vegetable cutlets can be considered as an independent dish that does not require any additions. If you have already boiled beets, then you will need literally half an hour or even less to prepare them.

How to cook delicious carrot cutlets in the oven?

Baked carrot cutlets in the oven are a great option for those who count calories and prefer low-fat foods. The cutlets have a crispy crust and remain tender inside.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

Carrots – 400 gr.
Chicken egg – 1 pc.
Semolina – 2 tbsp.
Salt - to taste.
Hot pepper - to taste.
Bay leaf - to taste.
Allspice - to taste.

Cooking process:

Prepare all products according to the list.
Peel the carrots, cut into small pieces and boil until tender. Throw allspice and bay leaves into the water.
Grate the boiled carrots on a medium or fine grater. Add egg, salt, semolina and hot pepper, mix.
For convenience, take small silicone molds. Place the minced carrots in the molds and bake the cutlets at 200 degrees for 15-20 minutes.
Serve the cutlets hot with herbs and sour cream.

Bon appetit!

Tender dinner with cheese

You will get excellent cutlets if you add a couple more ingredients to the beets. Potatoes are needed for satiety, and thanks to the cheese you can get a delicate creamy taste.

Ingredients:

beet;
potato;
cheese;
onion;
flour;
salt and pepper to taste.

In this recipe, it is better to avoid spicy seasonings or garlic, because the taste is as delicate as possible.

Beets and potatoes are boiled for an hour. Root vegetables should be soft. Time may vary depending on the size of the vegetable.
Then the fruits are peeled and grated on a fine grater. The result should be a homogeneous mass.
Cheese is added inside, it gives a special delicate taste.
It is important to chop the onion as finely as possible.
Flour is responsible for holding foods together. If the cutlets are poorly formed, you can add more.

You don’t have to add cheese to the dough, but put a piece inside or rub it on top, then the dish will take on a different taste. The best sauce in such a situation is simple sour cream. It will add sourness and reveal the taste of vegetables. These cutlets are the best side dish or an independent dish. You don’t even have to think about what to serve beet cutlets with.

Lenten dietary carrot cutlets

Lenten vegetable cutlets made from carrots, semolina and onions. They can be eaten not only during fasting and for those who are on a diet. From time to time, it is useful to include such dishes in your diet for everyone without exception.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Carrots – 500 gr.
Semolina – 100 gr.
Onion – 100 gr.
Salt – 0.5 tsp.
Spices - to taste.
Wheat flour – 3 tbsp.
Sunflower oil - for frying.

Cooking process:

Peel the carrots and onions and cut into large cubes. Grind the vegetables in a blender.
Add semolina, salt and spices to the chopped vegetables, mix. Leave the minced meat for 20 minutes to allow the cereal to swell.
Form round or oval cutlets and roll them in flour.
Fry the cutlets in sunflower oil on both sides. Approximately 5-7 minutes on each side.
Serve carrot cutlets hot with a side dish of your choice.

Bon appetit!

Beetroot cutlets

Beet cutlets are made for vegetarians and others, made from beets, carrots and mashed potatoes with a crispy coating. Beetroot is used as a base with potatoes added as a binder. This patty is so easy to make, you just need to cook the vegetables, add spices, shape into patties and fry.

These vegetable cutlets can very often be made the day before.

This dish, along with tomato soup and egg biryani, have been staples of traditional Indian menus. The beets also add a natural pop of color to the cutlets and make this dish attractive and perfect.

There are several versions of these cutlets, and any of the recipes does not require too much effort in preparation. You can add any ingredients you wish. This is one convenient way to introduce vegetables into your diet.

Beetroot cutlets - a simple recipe

This is a great party appetizer that will make your guests rave about it. The sweetness of the beets is balanced by the spices.

Ingredients:

Beetroot – 3 pcs.
Potatoes – 2 pcs.
Ginger – 1 pc.
Caraway
Coriander
Breadcrumbs - 3 tbsp. spoons
Flour – 0.5 cups

Preparation:

Preheat the oven. Mix flour and water to form a dough. Set aside.

Wrap the washed beets in foil and bake for about 1 hour. After the beets have cooled, grate or grind them in a blender. Boil the potatoes and chop them as well.

Mix everything, season with spices. Add grated ginger. Add dough. Mix. Add breadcrumbs.

Fry in a frying pan with oil. Fry the cutlets on each side for 15 minutes. Peel and clog potatoes and beets in the deep bottom.

Mix all ingredients except oil into beet and potato mixture.

Beet cutlets with chicken

The cutlets go well with tomato sauce.

Ingredients:

Beets – 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Butter – 1 slice
Spices
Chicken fillet – 1 pc.
Corn flour – 2 tablespoons
Bread crumbs – 3 tablespoons

Preparation:

Heat oil in a frying pan.

Grind the beets, boiled potatoes and cooked fillet in a blender and mix. Add spices.

Roll everything in bread crumbs, flour and fry the formed balls for 5 minutes.

Beet cutlets with vegetables

Beets are the central ingredient in vegetable cutlets because they add a special look and taste.

Ingredients:

Potatoes – 2 pcs.
Beets – 1 pc.
Beans – 100 g
Bell pepper – 1 pc.
Carrots – 1 pc.
Green peas – 100 g
Onion – 1 pc.
Ginger
Corn starch
Fresh coriander, chopped - ¼ piece.
Lemon juice – 2 tablespoons

Preparation:

Boil or bake all vegetables except onions. Grate the onion.

https://www.youtube.com/watch?v=NL4G6SyNKkg

Mix everything with the addition of beans.

Add spices. Add lemon juice, grated ginger and starch.

Fry the formed cutlets in a frying pan.

Indian beet cutlets with peas

A popular dish in Indian cuisine that can be found in all vegetarian restaurants.

Ingredients:

Beets – 1 pc.
Potatoes - pcs.
Peas – 100 g
Garam masala
Ginger
Spices
Bread crumbs

Preparation:

Cook all the vegetables. Grate or grind in a blender. Boil the peas.

Mix everything together with spices, ginger and crumbs.

Fry the cutlets for 5 minutes on each side.

Garam masala can be bought in any spice department of large supermarkets, at the market, or you can prepare it yourself.

Restaurant beet cutlets

Each restaurant is famous for its unique dish, and vegetarian establishments often make this particular recipe their signature dish.

Ingredients:

Onion – 1 pc.
Beets – 1 pc.
Spices
Potatoes – 1 pc.
Garlic – 2 cloves
Flour – 2 tbsp.
Ginger

Preparation:

Roast the beets in the oven. Boil carrots and potatoes.

Grate the onion. Squeeze out the garlic. Chop all the vegetables. Add spices. Mix all.

Add flour and mix. Form cutlets. Fry in a frying pan.

Beetroot and carrot cutlets

This is one of the simplest dishes, suitable both as a side dish and as a vegetarian main course.

Ingredients:

Carrots – 1 pc.
Beets – 1 pc.
Spices
Garlic – 2 cloves.
Chile
Peanuts – 2 tsp.
Egg – 1 pc.
Breadcrumbs

Preparation:

Wash and chop the carrots and beets. Bake.

Grind vegetables in a blender or food processor.

Add spices, peanuts and eggs. Form cutlets and roll in breadcrumbs.

Fry the cutlets.

Beet cutlets with sweet carrots

The recipe is very nutritious and savory fried vegetarian cutlets.

Ingredients:

Sweet potatoes – 3 pcs.
Beets – 2 pcs.
Carrots – 2 pcs.
Spices
Onion – 1 pc.
Ginger
Garlic
Garam Masala
Egg – 1 pc.
Bread crumbs

Preparation:

Boil the vegetables, chop in a blender and mix. Add spices, chopped onion, ginger and garlic.

Mix everything with the addition of crumbs and eggs. Fry the formed cutlets.

Beet cutlets for Valentine's Day

This is a deliciously attractive cutlet for lovers.

Ingredients:

Beets, boiled – 2 pcs.
Carrots, boiled – 1 pc.
Potatoes, boiled -2 pcs.
Spices
Flour
Chile
Oil
Lemon juice
Garam Masala
Sugar
Vinegar

Preparation:

Chop the vegetables and mix with spices, vinegar, sugar and chili.

Roll the formed cutlets in flour. The cutlets need to be shaped like a heart.

Fry in oil in a frying pan.

Crispy vegetable cutlets from beets

These crispy vegetable cutlets with beetroot and green chutney can be made in 30 minutes.

Ingredients:

Mashed potatoes – 300 g
Chutney – 20 g
Carrots – boiled – 2 pcs.
Peas – 300 g
Beets, boiled – 2 pcs.
Spices
Flour – 3 tbsp.

Preparation:

Mix the chopped vegetables in a blender. Add spices, chutney and peas. Mix thoroughly. Cover with a lid and place in the refrigerator to marinate, after wrapping the mixture in cling film.

Roll in flour.

Fry the formed cutlets in a hot frying pan with oil. Take them out and let cool.

Then fry again on each side with more oil.

It is advisable to use deep fryer in this recipe.

Beet cutlets with soy

The cutlets are filled with a lot of protein and fiber.

Ingredients:

Soy granules – 1 cup
Sekla – 1 pc.
Potatoes – 2 pcs.
Lemon juice
Garam Masala
Garlic, chopped – 1 tsp.
Spices
Flour

Preparation:

Boil the soybeans. Roast the vegetables. Grind in a blender or food processor.

Mix everything with spices and lemon juice.

Roll in flour. Fry the cutlets formed into balls.

Juicy beet cutlets with red cabbage

This beet cutlet is soft and juicy on the inside and slightly crispy on the outside with a layer of breadcrumbs.

Ingredients:

Beets – 2 pcs.
Red cabbage – ½ pc.
Spices
Chile
Garlic – 1 pc.
Flour – 4 tbsp.

Preparation:

Bake the beets in a preheated oven. Chop the cabbage. Mix everything with vegetables.

Add garlic and chili.

Form into balls and roll them in flour. Wrap in cling film. Set aside in the refrigerator for 40 minutes or overnight. After which the cutlets need to be unwrapped and allowed to stand at room temperature for 15-30 minutes.

Fry the cutlets in a frying pan preheated with oil.

Beet cutlets with corn

Beets are a powerhouse of nutrients, so including them in our diet regularly and adding corn adds an interesting crunchy flavor.

Ingredients:

Beets – 1 pc.
Corn - tbsp.
Potatoes – 2 pcs.
Onion – 1 pc.
Spices
Soy sauce

Preparation:

Boil potatoes and beets.

Rinse the canned corn or boil it if it is raw. Mix all.

Add spices, soy sauce and chopped onion.

Fry the formed cakes.

Beet cutlets with coconut

Chopped vegetables can be transformed into an exotic dish in this recipe.

Ingredients:

Beets, chopped – 2 cups
Boiled potatoes, chopped – 2 cups
Roasted peanuts – ¼ cup
Green chilies
Flour – 4 tbsp.
Coconut, shredded – 2 cups
Oil
Egg – 2 pcs.
Breadcrumbs
Masala

Preparation:

Mix all vegetables with coconut. Add spices and chili.

Add eggs and flour. Heat oil in a frying pan.

Form into cutlets and roll in flour. Fry the formed cutlets.

Beetroot coletas for children

Beets are a versatile food that can be eaten in salads and juices or cooked and added to a variety of recipes from breakfast to dinner. This beetroot recipe is especially suitable for young children.

Ingredients:

Beets – 2 pcs.
Carrots – 1 pc.
Potatoes – 1 pc.
Bread crumbs – 1/2 cup
Red chili powder – 1 tsp.
Roasted cumin powder – 1 tsp.
Dry mango powder
Chopped coriander leaves – 2 tbsp.
Grated ginger – 1/2 tsp.
Salt – 1/2 tsp.

Preparation:

Wash and cook the vegetables. Grind in a blender.

Add spices and ginger. Blend everything again in a blender.

Roll in bread crumbs. Preheat the oven and bake the cutlets in the oven for about 12 minutes.

Beet cutlets with millet and seeds

Like many other recipes, cutlets can be prepared in different ways. This is especially noticeable in this recipe.

Ingredients:

Beetroot – 200 g
Millet – 150 g
Flour – 4 tablespoons
Peas – 60 g
Sesame – 45 g
Onion – 1 pc.
Parsley – 3 tablespoons
Soy sauce
Spices
Bread crumbs

Preparation:

Place the millet in a small saucepan with 500ml water and rinse for 20 minutes, covering with a lid.

Peel the beets and bake.

Grate the onion. Mix with parsley, sesame seeds and soy sauce. Add spices. Add chopped beets. Add millet.

Add flour and form into balls or cakes. Fry in a hot frying pan.

Serve hot with ketchup.

Under no circumstances should this dish be stored for longer than 3 days. It should also be taken into account that beetroot cutlets should be reheated exclusively in the same way as the dish was prepared. That is, if the cutlets were fried, then they need to be reheated only in the fried way.

Source: https://www.garnirday.ru/recepty/recept/197

Carrot cutlets with semolina and egg like in childhood

Every housewife can easily cope with preparing delicious carrot cutlets. This dish is included in the menu of kindergartens and schools. But carrot cutlets are useful not only for children, but also for adults.

Cooking time: 70 min.

Cooking time: 20 min.

Servings: 3.

Ingredients:

Carrots – 500 gr.
Milk – 60 ml.
Butter – 20 gr.
Semolina – 30 gr.
Chicken egg – 1 pc.
Salt - to taste.
Breadcrumbs – 2 tbsp.
Vegetable oil – 1 tbsp.

Cooking process:

Peel the carrots, wash and grate on a coarse grater. Place carrots in a saucepan and add milk.
Add butter and salt to the pan. Place the pan over medium heat and simmer the carrots for 20 minutes.
When the carrots are ready, add the semolina and cook for another 7 minutes. Then place the carrot mixture on a plate and cool it.
Add the egg to the carrots and stir.
Cover a baking dish with foil and grease it with vegetable oil. Form cutlets, roll them in breadcrumbs and place in the pan.
Bake the cutlets in the oven at 180 degrees for 15-20 minutes. Cool the finished cutlets a little and serve.

Bon appetit!

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.

Preparation:

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

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

A simple recipe for making boiled carrot cutlets

Carrot cutlets are especially relevant in the autumn, when vegetables are being collected and prepared for the winter. This dish can be served separately with all kinds of sauces and additives or complemented with carrot cutlets in meat and fish dishes.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Carrots – 600 gr.
Chicken eggs – 2 pcs.
Breadcrumbs – 5 tbsp.
Sugar – 1 tsp.
Ground ginger – 1 tsp.
Salt - to taste.
Vegetable oil - for frying.

Cooking process:

Peel the carrots and boil until tender.
Grind the boiled carrots in a meat grinder, add eggs, salt, sugar and ground ginger, mix everything thoroughly.
Pour breadcrumbs into the resulting mass; you should have thick enough minced meat for cutlets.
Form cutlets and roll them in breadcrumbs.
Fry the cutlets in vegetable oil on both sides until golden brown.
Serve carrot cutlets warm with sour cream and herbs.

Bon appetit!

Recipe from Yulia Vysotskaya

Julia offers a huge variety of recipes. Each of them differs from the classic one for the better. In the case of beet cutlets, Vysotskaya offers a fairly simple recipe that makes for a delicious and original dinner.

The ingredients are very simple:

2 beets;
pieces of white bread;
wheat flour in small quantities;
many spices, including bay leaf, cloves, salt and pepper, lemon juice;
breadcrumbs.

The cooking process will take some time, which will fully pay off thanks to the amazing taste and benefits of the vegetable in this unique form.

The beets need to be boiled whole if you plan to grate them. When using a blender, it is better to cut the raw vegetable into cubes. This way you can easily reduce the cooking time by many times. You can determine when it is ready by piercing it with a knife and fork.
Even during cooking, you can add bay leaves and cloves to the water, this will add a spicy aroma to the beets.
The pulp is added to the ground beets and the whole mass is mixed well. It should be completely homogeneous.
The remaining spices and salt are added.
Thickness is controlled by gradually adding flour.
The finished cutlets are carefully rolled in breadcrumbs. With their help you can achieve an excellent crispy crust.

The finished cutlets must be served with a delicious sauce. This could be mayonnaise with lemon juice, sour cream or Greek yogurt.

How to cook raw carrot cutlets for dinner?

All the benefits of vegetables are collected in amazingly delicious carrot cutlets. Plus, it's a very affordable and easy way to prepare a hearty dinner. This recipe is dedicated to raw carrot cutlets, take note.

Cooking time: 70 min.

Cooking time: 20 min.

Servings: 5.

Ingredients:

Carrots – 400 gr.
Chicken egg – 1 pc.
Semolina – 120 gr.
Milk – 80 ml.
Onions – 1 pc.
Salt – 1.5 tsp.
Dried garlic – 1 tsp.
Dried dill – 0.5 tsp.
Ground black pepper – 0.5 tsp.
Breadcrumbs – 100 gr.
Vegetable oil – 80 ml.

Cooking process:

Peel the carrots and onions, cut into several pieces and grind them in a blender.
Place the vegetable mass in a bowl, add the egg, semolina, salt, garlic, dill, pepper and pour in the hot milk. Mix the ingredients.
Leave the minced meat at room temperature for 30 minutes to allow the semolina to swell. If there is any liquid left after half an hour, squeeze the minced meat out with your hands.
Form round cutlets from the resulting minced meat and roll them in breadcrumbs.
Fry the cutlets in vegetable oil until golden brown.
Blot the finished cutlets from fat on paper towels, then serve.

Bon appetit!

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.

PP dietary steamed carrot cutlets

Tender dietary steamed carrot cutlets will add variety to your diet. They can be cooked in a double boiler or slow cooker.

Cooking time: 80 min.

Cooking time: 20 min.

Servings: 4-5.

Ingredients:

Carrots – 400 gr.
Semolina – 2-3 tbsp.
Cream – 60 ml.
Sugar – 1 tsp.
Salt – 0.25 tsp.
Butter – 30 gr.
Chicken egg – 1 pc.
Breadcrumbs - 3 tbsp.

Cooking process:

Peel the carrots, cut into cubes and place in a saucepan, add butter, salt and sugar. Place the pan over medium heat and cook the vegetables for 15 minutes.
Then use a blender to puree the carrots.
Pour semolina into the hot mixture, stir and leave for 15 minutes to allow the semolina to swell.
Then add the egg to the minced meat and mix well again.
Form small cutlets and roll them in breadcrumbs. Grease a steamer pan with oil and place the cutlets in it.
Steam the cutlets for 20-25 minutes. Then place them on a dish, add a little butter and serve.

Bon appetit!

Carrot and beet cutlets recipe

Proper nutrition is the basis for maintaining good health for each of us. By following a healthy diet, we significantly improve our health. A menu of low-calorie foods can be very tasty and varied!

Such an interesting dish as beetroot and carrot cutlets is a whole storehouse of useful substances. Here are vitamins A, B4, B6, B9, C, E, K, PP. And calcium, potassium, sodium, phosphorus, zinc and iron, and many other elements necessary for humans.

These cutlets will add a touch of variety to your daily diet. They are not difficult to make: the list of ingredients is simple and short, and they require very little cooking time. The decision to combine carrots with beets is due to the fact that the products go well together.

Adding those seasonings that you like makes the food completely special. Find out how to deliciously cook cutlets from beets and carrots - the recipe with photos will be a good help in mastering a new item on the family menu.

: This dish is extremely useful for nursing mothers. It is believed that regular consumption of carrots improves the quality of breast milk.

Nourishing and healthy cabbage and carrot cutlets

This recipe will appeal to those who watch their figure and constantly count calories. It turns out economical, healthy and satisfying. It is best to serve cabbage-carrot cutlets with sour cream or soy sauce.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

Cabbage – 400 gr.
Carrots – 1 pc.
Onions – 1 pc.
Chicken egg – 1 pc.
Semolina – 4 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Dill – 2 branches.
Vegetable oil – 50 ml.

Cooking process:

Peel the vegetables and rinse with water. Finely chop the onion and grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil until soft.
Chop the cabbage into small strips and pour boiling water over it for 5 minutes. Then drain the cabbage in a colander.
In a bowl, mix cabbage, fried carrots and onions, chicken egg, semolina, salt, dill and spices to taste.
Mix the ingredients and leave for 10 minutes to allow the semolina to swell.
Form cutlets from the resulting minced vegetables and fry them in vegetable oil on both sides.
Serve the cabbage-carrot cutlets warm.

Bon appetit!

Beet and carrot cutlets in the oven

Proper nutrition is the basis for maintaining good health for each of us. By following a healthy diet, we significantly improve our health. A menu of low-calorie foods can be very tasty and varied!

: This dish is extremely useful for nursing mothers. It is believed that regular consumption of carrots improves the quality of breast milk.

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

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.
Grate the ingredients on a coarse grater and mix with each other.
Add semolina and finely chopped cilantro (time required: 10 minutes).
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.
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).

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.

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Source: https://kotletki.online/veggie/beet/kotlety-iz-svekly-i-morkovi.html

Delicious beetroot and carrot cutlets in a frying pan

Beetroot and carrot cutlets can be served with any dish: porridge, salads, flatbreads and pancakes. They turn out juicy and do not require additional sauces.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

Boiled beets – 200 gr.
Raw carrots – 150 gr.
Onions – 1 pc.
Semolina – 2 tbsp.
Vegetable oil – 40 ml.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Peel the onion, finely chop and fry in vegetable oil until transparent.
Peel the carrots, grate them on a medium grater, add to the pan with the onions and fry for 5-7 minutes, stirring constantly.
Grate the boiled beets on a coarse grater. Add fried onions and carrots, semolina, salt and ground pepper to it, mix. Leave the minced vegetables for 20 minutes so that the semolina swells a little.
After a while, form small cutlets, place them in a heated frying pan and fry on both sides until golden brown.
Serve the cutlets hot.

Bon appetit!

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).

Recipes

Classic recipe for beet cutlets

Beetroot cutlets with semolina are the most popular recipe, which is why it is also considered the most delicious, classic, traditional, etc.

What is the essence of this dish? Boil the beets, grate them, mix them with the rest of the ingredients, and then fry them in oil in a frying pan. Semolina absorbs excess juice, prevents the cutlets from falling apart during frying, and also makes their consistency more tender. In general, try it - you won’t regret it!

Beets – 4 medium size;
Chicken egg – 1 pc.
Semolina – 100 g.
Garlic – 2-3 cloves;
Salt – 0.5 teaspoon;
Ground black pepper – 2-3 pinches;
Oil for frying;

First you need to cook the beets. Place these root vegetables in a saucepan, fill with water, and place on high heat. Cover with lid if desired. Beets take a long time to cook, it can even take 1.5 hours to cook. Therefore, this step can be done long before the cutlets are cooked.

The beets have cooked and become softer. Remove the skin and grate it. Better on a medium or coarse grater. This is the beet mass you should get.

Now squeeze the garlic into the bowl with the beets, or also grate it. Add salt, raw egg and black pepper. Mix well.

Now add semolina and mix everything thoroughly again. The semolina should be evenly distributed throughout the beet mass. Leave for 5-10 minutes, let the semolina absorb the juice.

Now just take a little “beetroot mince” in your hands and fashion a cutlet. Thickness and size are at your discretion.

Pour more vegetable oil into the frying pan and heat it thoroughly. Carefully place the first batch of cutlets. Fry first for a few minutes on both sides until lightly browned. Then cover with a lid and let these beet pancakes steam thoroughly.

This is such beauty! In general, if you cook the beets in advance, the cooking time will take no more than 30 minutes. But what an original dish! Tasty, bright and aromatic.

Beetroot and carrot cutlets

Delicious vegetable cutlets made from carrots and beets. We cook without semolina, but use breadcrumbs instead.

The peculiarity of this recipe is that we will not fry these cutlets, but bake them in the oven. This is a healthier option as there is less fat and fewer extra calories. Good diet cutlets.

Baked carrots – 2 pcs.
Baked beets – 2 pcs.
Egg – 1 pc.
Breadcrumbs – 1 cup;
Salt, pepper, paprika and other spices;
Oil for lubrication;

Beets and carrots must first be baked in the oven. Wrap them in foil and bake for 1 hour at 180 degrees. If you don’t have an oven, you can simply cook it in a saucepan as in the previous recipe.

Lenten cutlets with semolina

These cutlets are not the most dietary, but they can be safely consumed during Lent.

Ingredients:

beet;
semolina;
garlic;
greenery;
salt and pepper;
oil for frying.

It is very important to prepare the beets initially. Especially for this, wash the vegetable well, preheat the oven to 200 degrees, and then begin to bake the beets. To do this, wrap it in foil and leave it in the oven for about an hour. The vegetable becomes soft and can be easily pierced with a knife or fork.

The beets must be peeled and grated on a fine grater.
For beauty and aroma, the greens are finely chopped.
Garlic is crushed using a garlic press.
A small amount of semolina is added to hold the mass together so that cutlets can be formed.

You can fry in any convenient way. Similarly, you can prepare it from boiled beets. If you decide to make cutlets from raw beets, it is best to use a slow cooker or a double boiler.

Important! Thanks to semolina, the composition is held together completely without eggs, so the dish is suitable for those who are allergic to protein.

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