Carrot cutlets

Ingredients

Carrots - 140
milk - 30
semolina - 15
eggs - 10 (1/4pcs)
breadcrumbs or wheat flour - 12
vegetable oil - 10
butter - 15 or sour cream 30 or milk sauce, sour cream - 75
salt, pepper - to taste

Directions

Shred carrots and stew with oil in milk.
Before the end add semolina.
Cool down carrot mass with semolina to 40°C.
Put eggs with salt and mix.
Form cutlets, coat in breadcrumbs and fry.
Pour cutlets with butter, sour cream, or sour cream sauce.

Don’t know how to diversify your diet and what unusual things to please your relatives? Try making carrot vegetable cutlets for dinner or lunch. The recipe, which will take only 15 minutes.

Random tip: The larger the vegetables are sliced for cooking, the less nutrients they lose.