Carrot cutlets - 8 cooking recipes

Different cooking methods and a set of ingredients allow you to get a new taste for carrot cutlets, the main thing is that the main vegetable is present in the composition. How are the recipes for carrot cutlets different? 1. According to the type of preparation of the root crop. - Wash the raw carrots, peel them, grate them on a fine or coarse grater, but then the surface of the cutlets will turn out to be uneven and pieces will be noticeable when chewing. You should choose a larger root to make it easier to chop. - Boil until tender, remove the skin, puree with a blender, through a meat grinder, with an iron strainer. You can throw any substandard fruits into the pan: small, spoiled, soft, crooked... - Cut into rings and simmer until soft with milk and butter. 2. By thickener. For density, mix the mixture with semolina, flakes, flour, and bran. 3. By type of breading. Roll in cheese shavings, breadcrumbs, dry batter. 4. By additives. For variety, you can grate pumpkin, zucchini, apple, onion, potato, tofu, chickpeas, beans and other legumes into the dough, add buckwheat or other porridge, cottage cheese, honey, dried fruits, dessert spices - your choice. This dish can be both salty and sweet. Serve with sauce: garlic, tomato, cream, sour cream.