Postcream carrot chops - unusually delicious recipes for a simple dish without meat and eggs

Postcream carrot chops though not too common, but very mouth-watering delicacy. In them you can use only carrots with the addition in the form of mango and spices, and you can also combine this vegetable with others, for example, with cabbage, beets and potatoes.

How to cook carrot chops?

Lenten cutlets from carrots are a bright, tender and fragrant food. Many who tried them, bring them into their usual diet, and not just in the lean menu. The following recommendations will make it possible to cook quickly and without hassle.

1. Carrots for cutlets can be grinded on a small or medium grater or use a food processor.
2. Carrots for cutlets can be used in raw form or take a boiled vegetable.
3. In view of the fact that when cooking the egg is not used, a manga is added. After the swelling, it fastens the stuffing, and the products do not fall apart.
4. Post carrot chops can be prepared both salted and sweet with the addition of nuts, various dried fruits and sugar.
5. Post carrot cutlets served at the table in hot or cold.

Carrot chops with a manga - recipe

Carrot cutlets with a manga - an excellent solution for a lean table. To ensure that the products do not boil during frying, they need to be properly wrapped in breadcrumbs. In addition, the blanks are best to start forming only after the mass has cooled, and it is preferable to make them a small size.

Ingredients:

• carrots - 500 g;
• onion - 2 pieces;
• water - 3 tbsp. spoons;
• manga - 60 g;
• refined oil - 50 ml;
• breadcrumbs - 6 tbsp. spoons;
• garlic - 2 cloves;
• paprika - 1 teaspoon;
• black ground pepper - pinch;
• salt.

Preparation

1. Onions are crushed, sauteed, salted and peppered.
2. Carrots grind on a fine grater, mix with onions, add mango and water.
3. The resulting mass is quenched, stirring, for about 7 minutes.
4. Add crushed garlic, form cutlets, roll them in breadcrumbs and fry them in oil on both sides.

Cutlets from boiled carrots

Cutlets with carrots and onions can be served to the table as an independent dish or as an addition to garnishes from porridges or potatoes. If you want the mass for cutlets to be more homogeneous, pre-fried onions can first be grinded with a blender, and then the resulting gruel is added to the stuffing.

Ingredients:

• boiled carrots - 1 kg;
• sugar - 1 teaspoon;
• mango, flour - 2,5 tbsp each. spoons;
• salt - ½ tsp;
• bulb - 1 piece;
• breadcrumbs.

Preparation

1. Cooked carrots tinder on a grater, mix with salt, sugar, flour, mango and crossed onions.
2. Allow the mass to stand for 20 minutes.
3. Form carrots without egg, crumble them in breadcrumbs and fry in oil.

Cutlets from beets and carrots

Beetroot and carrot chops are a dish that is easy to prepare, very tasty and useful. Vegetables can be pre-cooked, or baked. At the second variant in products more vitamins will remain. Before the cookies can be cooked in various ways: bake in the oven, fry or cook a couple.

Ingredients:

• beets - 200 g;
• carrots - 200 g;
• manga - 100 g;
• garlic - 2 cloves;
• greens half-baked;
• salt pepper.

Preparation

1. The beets are wrapped in foil and baked at 200 degrees for 1.5 hours.
2. In the same way they do with carrots.
3. Finely crumble the greens, and the garlic is passed through the press.
4. Combine the ingredients, add mango, salt, pepper and mix.
5. Wet hands form lean beetroot carrots, spread on a baking sheet and bake at 200 degrees for 10 minutes.

Cutlets from cabbage and carrots

Lenten cabbage-carrot chops are an easy and very appetizing dish. Cooking cutlets can be made from different types of cabbage: white and Chinese, and Peking will do. If you use delicate leaves of Peking cabbage, you do not need to boil them, you can just chop, beat with boiling water and send it to mince.

Ingredients:

• cabbage - 100 g;
• onion - 1 piece;
• carrots - 2 pieces;
• flour - 2 tbsp. spoons;
• breadcrumbs - 5 tbsp. spoons;
• salt pepper;
• vegetable oil;
• greenery.

Preparation

1. Cabbage finely shred, pour boiling water and boil for 3-4 minutes.
2. On a small grater tinder the carrots.
3. Shredded onions and carrots pass until they are red.
4. Add the squeezed cabbage and finely chopped greens, salt, pepper, pour in the flour.
5. Carefully mass mix, form lean cabbage-carrot chops, breaded in breadcrumbs and fry until rouge.

Cutlets from chickpeas and carrots

The recipe for tasty carrot cutlets, presented below, can not be called ordinary. In this case, along with the standard components in the preparation of vegetable cutlets, chickpea flour is used. It gives the food a special piquancy and satiety, because this product is rich in vegetable protein.

Ingredients:

• chickpea flour - 100 g;
• carrots - 250 g;
• parsley greens - half-bread;
• black ground pepper, turmeric - for ½ tsp;
• salt;
• water 50 ml;
• butter.

Preparation

1. Carrots grind on a fine grater, parsley finely chop, add chickpea flour, salt, spices.
2. Pour in water and mix.
3. With the help of two tablespoons, form billets, dip them into boiling oil and fry delicious carrot patties until red.

Carrot cutlets with oatmeal

Post carrot cutlets with oatmeal are very delicate and delicious. Oat flakes in this case it is better to use small flakes. If you do not put salt and pepper in the stuffing, but pour in granulated sugar or add raisins with dried apricots, then these cutlets can be served to the table as a dessert treat.

Ingredients:

• oat flakes - 1 glass;
• carrots - 400 g;
• salt pepper;
• butter;
• breadcrumbs.

Preparation

1. Flakes are poured with boiling water in a 1: 2 ratio, mixed and allowed to brew.
2. Carrot tinder on a fine grater.
3. Connect the components, salt, pepper and form billets, dumping them in breadcrumbs.
4. Fry the lean carrot cutlets from two sides in oil.

Carrot and apple cutlets

Sweet carrot chops are an excellent dessert, which will be appreciated on a lean table. This dish is more like cheese cakes or pancakes. To make the finished products even tastier, minced nuts and dried fruits can be added to your own taste. The products are cooked in the oven or fried in a frying pan until ready.

Ingredients:

• carrots - 500 g;
• apples - 200 g;
• flour - 50 g;
• cinnamon - pinch;
• butter.

Preparation

1. Carrots tinder on an average grater and stew in a frying pan until soft.
2. Add grated apples and all together extinguish practically until the moisture evaporates completely.
3. When the mass cools down, add flour, cinnamon, sugar and salt to it.
4. Stir and form the patties and fry them until they are red.

Carrot and potato cutlets - recipe

Cutlets from potatoes and carrots are a nourishing lean food, which is prepared very quickly and simply. To ensure that the billets do not fall apart during frying, you need to drain all the water from the vegetables and immediately, while they are still hot, crush them in puree. Cutlets will come out piquant if you add turmeric, pepper and chopped garlic.

Ingredients:

• carrots, potatoes - 0.5 kg each;
• salt;
• butter;
• breadcrumbs.

Preparation

1. Potatoes and carrots are boiled, water is poured, and vegetables are dried for a minute on low heat.
2. Vegetables knead them, add 20 ml of oil, salt, pepper.
3. Form cutlets, bread them in breadcrumbs and fry from two sides.

Carrot and Pumpkin Cutlets

Cutlets from pumpkin and carrots are a real storehouse of useful substances. To make the dish even more interesting, put minced flax seed in minced meat. Carrots and pumpkin can first boil, then mashed, and then mix the resulting mass with the rest of the products, in which case the cutlets will come out more tender.

Ingredients:

• carrots - 3 pieces;
• pumpkin - 400 g;
• manga - ½ cup;
• starch - 3 tbsp. spoons;
• ground flax seed - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• water 100 ml;
• spices, salt;
• butter.

Preparation

1. Carrots and pumpkin tinder on a fine grater.
2. Place products in the pan, pour in water and stew for 15 minutes on low heat.
3. In the received weight add dry components, mix out and form lean carrot patties with a pumpkin.
4. In the heated oil fry them from two sides.

Carrot in the oven - recipe

Carrot cutlets in the oven - it's simple, fast, useful and tasty. Onions can be used raw, and if such an option is not to your liking, you can first spread it, and then mix it with carrots. In order to make the products more appetizing, the billets can be baked in a mixture of biscuits and spices to your liking.

Ingredients:

• carrots - 500 g;
• a small white bulb - 1 piece;
• garlic - 2 cloves;
• manga - 3 tbsp. spoons;
• salt pepper;
• butter;
• breadcrumbs.

Preparation

1. Carrot tinder on a medium grater, add finely chopped onions, chopped garlic, pour 2 tablespoons of oil, salt, pepper, pour in mango and mix well.
2. Leave the mass of minutes for 20, and then form the blanks and roll them in breadcrumbs.
3. The pan is covered with foil, oiled with oil, and lent lean carrot cutlets.
4. At 200 degrees for 15 minutes, you will be ready!

Carrot cutlet steamed

Carrot cutlet steamed in a multivark - it's not only very tasty, but also useful. To ensure that the products do not stick to the steamer basket, it must first be greased with vegetable oil. By the same principle, carrot cutlets can be made sweet, then do not put onions and salt, but add dried fruits and sugar to the stuffing.

Ingredients:

• carrots - 1 kg;
• onion - 1 piece;
• manga - 5 tbsp. spoons;
• salt - ½ tsp;
• sugar - 1 teaspoon.

Preparation

1. Grind and brown onion until lightly roughened, then add grated carrots and fry all together for 10 minutes.
2. Pour in 400 ml of water and extinguish the components for 10 minutes, add the mango and cook under the lid until the croup swells.
3. Add salt, spices, stir and leave to cool.
4. When the mass cools, form cutlets, spread them into a basket, pour water into the bowl and cook for 15 minutes in the "Steam cooking" mode.