Usuba
Carrot Cutlets with Semolina
Vegetable cutlets made from stewed carrots with semolina. Tender filling in crispy breadcrumbs served with sour cream or milk sauce.
- Total
- 30 min
- Standard serving
- 373 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the cleaned and washed carrots into thin slices or julienne. Place in a saucepan, pour hot milk over them, add a tablespoon of vegetable oil, sugar, and salt. Cover with a lid and stew over medium heat until done, stirring occasionally so the carrots don't burn.
- 2
Step 2
When the carrots are ready, sprinkle them with semolina and, stirring, cook on low heat for 8–10 minutes.
- 3
Step 3
Remove the saucepan from heat, add egg yolks and mix well. Cool the mixture to room temperature.
- 4
Step 4
Form cutlets from the chilled mixture. Moisten each one with egg white, coat in breadcrumbs and fry in vegetable oil on both sides until golden brown. Serve with sour cream or milk sauce.
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