Carrot cutlets are space for imagination.

Carrot cutlets with the traditional method of preparation undergo a long heat treatment, which directly affects the useful qualities (properties) of the product. Everyone knows that fresh carrots are most useful than first cooked and then fried.

How to cook carrot chops, preserving the useful properties of a natural vegetable? There are two ways in which the heat treatment time can be drastically reduced.

With the first option, carrot cutlets are prepared simply. The cooking time usually takes no more than 20 minutes. Carrots rubbed on a small grater, added sugar and egg. Of the resulting ingredients, it is necessary to form arbitrary shapes of cutlets, which are smeared with beaten eggs and crumbled in breadcrumbs. To keep them in good shape, first you need to roll them in flour, then lubricate with beaten egg, and after that - pan in breadcrumbs.

If you want to give the cutlets a certain shape, then the sifted flour is added to the carrots in small portions, at the rate of 50-100 g per 1 kg of carrots. The added flour allows the cutlets to keep the desired shape when baking.

The ratio of products can be as follows: for 1 kilogram of carrots take 2-3 eggs and 2 eggs to lubricate cutlets from the outside. Quantity of flour and breadcrumbs: 200 g.

An excellent option is to add a small amount of hard cheese to the carrot, which is ground on a fine grater. You can add cheese or flour with it. When combining carrots with flour and cheese, it is important to immediately start baking. In addition to the traditional form of cutlets, you can make and bake deep-fried bread from various mixes, circles that children like and look great in combination with sauces.

The second option is different in that carrot cutlets are prepared with semolina, but not as in the traditional recipe, where carrots are first cooked with milk, butter and semolina, and then from this cooled mixture cakes are formed, which are browned to a golden color. To cook carrot patties according to the second method is a bit more complicated than the above. First of all, 2 glasses of milk and 3 or 4 glasses of manga are cooked with porridge with the addition of butter. Once it becomes uniform and dense, it should be laid out evenly on a wide dish for quick and even cooling. You can cover the dish with parchment paper, and then spread it on the porridge. Next, you need to grate 500 gr of carrot on a small grater. When the porridge cools down, it is possible to form cutlets or round balls, which, when served on the table, look more interesting. It is convenient to cut the porridge into squares about the size of a palm. If parchment paper was used, then the squares are cut with it. It is convenient to take two squares of porridge and combine, while it does not stick to the hands. In the center of the square is laid a grated carrot, sprinkled with sugar and on top is closed by another square, the field of which must be tightly joined, pressed and shaped like a ball. Then the ball is poured with flour, on all sides it is smeared with egg mixture (protein together with egg yolk) and crumbles in breadcrumbs. So mannequin balls with carrots will keep a good shape, they can be laid out on a tray, after which fry in a large amount of vegetable oil - so that they freely "swim" in it.

If you make cutlets from semolina, then they need less oil to fry them, and they can be fried in a conventional frying pan. If you want to prepare a dietary dish, you can use a steam cooker.

How to cook carrot chops with stuffing? Inside carrots you can add raisins, dried apricots, which are pre-washed and dried. Shredded nuts can also be used.

Carrot cutlets are served with sour cream, good and tasty with syrups and sauces. It is easy to prepare and beautifully looks delicious home-made sauce from a whipped cream in the mixer with fruit and yoghurt, which you can pour on top of both cutlets and carrot balls.

Depending on the recipe of preparation, carrot cutlets can have a different shape and outwardly not at all resemble the usual, which gives a lot of imagination.