Pan-Fried Carrot & Semolina Cutlets (Vegan-Friendly)

Budget-friendly, but so delicious! The result exceeded all expectations! You will definitely like classic carrot cutlets with semolina in a frying pan! If you make them sweet, children will like them. The salty version is good served with a side dish as a lean substitute for meat cutlets.
cook time: 1h
Freya Ashford
Pan-Fried Carrot & Semolina Cutlets (Vegan-Friendly)

Nutrition Facts (per serving)

107
Calories
5g
Fat
13g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Carrot 600 g
Semolina 4 tbsp
Sugar 2 tsp
Salt to taste

For frying:

Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make classic lean carrot cutlets with semolina in a frying pan? Prepare your food. First wash the carrots well with a brush under running water. One tablespoon of semolina was not enough for the breading, so I added a couple more spoons. The recipe is for sweet cutlets; if you want to make salty ones, then omit the sugar and add salt to taste.

Step 2

Step 2
Peel the carrots; a vegetable peeler works best for this. She removes a very thin layer of peel. It is not only practical, but also convenient.

Step 3

Step 3
Cut the carrots into large pieces and place in a saucepan. Fill it with cold, clean water.

Step 4

Step 4
Let the carrots simmer over low heat. After boiling, cook it for about 15 minutes, no more. It is better to undercook carrots than to overcook them. Overcooked carrots become too loose and watery. How to check if carrots are ready? Pierce it with a knife. If the knife goes in easily, then the carrots are ready. Drain the water from the pan and cool the carrots.

Step 5

Step 5
Take a bowl. Grate boiled and cooled carrots into it. You can grate it on either a medium or fine grater. I wouldn’t recommend using a large one — the cutlets will turn out rough and the minced meat may begin to fall apart when kneading.

Step 6

Step 6
Add sugar and salt to carrots. Add 3 tablespoons of semolina. If you are preparing a salty version, you can add chopped herbs and chopped garlic. Mix the mass well. If you have time, leave the minced meat to stand for 10-15 minutes. During this time, the semolina will swell and better bind all the components.

Step 7

Step 7
Pour the reserved semolina into a separate plate. Use a spoon to scoop up carrots, forming round patties. Roll them in semolina and place on the board. This amount of carrots will yield about 8 cutlets. I prepared 2/3 of the serving.

Step 8

Step 8
Heat a frying pan over the fire. Pour oil on it. I usually take it with a non-stick coating so that there are no surprises when turning it over. If you have a regular frying pan, then heat both it and the oil well, then the risk of food sticking is reduced to zero. Place the cutlets in the pan.

Step 9

Step 9
Fry the cutlets over medium heat for about 5 minutes on each side until golden brown. There is no need to cover with a lid — the carrots are already boiled, and with a lid you will not get a crispy crust.

Step 10

Step 10
Remove the finished cutlets from the pan and serve immediately. They are especially good with sour cream.

Additional rubrics

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