Carrot cutlets (vegan)
Description
There are periods during the year when nature shifts into a new rhythm. As you understand, fasting is customary during this time. But what should one eat during a fast? Of course, vegetables, fruits, grains, and legumes. In general, everything strictly of plant origin. Some might ask: is it possible to live like this even for a week? Believe it or not, not only is it possible, but it's great! Read on for the recipe
Instructions
- 1
Step 1
We take carrots and wash them thoroughly. I usually don't peel carrots with a knife, but scrub them with a steel sponge. After all, their skin is thin. Why remove extra layers? Grate the carrots on a fine grater.
- 2
Step 2
Transfer the grated carrots to a bowl. Add half a cup each of semolina and flour, and one spoonful of sunflower oil. Add salt, pepper, and spices to taste (by eye). Mix everything thoroughly until smooth, then let it sit for about 15 minutes so the semolina softens slightly.
- 3
Step 3
Wet your hands with water and start shaping carrot patties. Pour breadcrumbs into a small bowl. You can make the breadcrumbs yourself by placing pieces of bread in a skillet and frying them on all sides over low heat. Alternatively, you can place the bread on a baking sheet and bake in the oven. Then simply use a mortar and pestle to crush the dried bread into crumbs. Coat the patties thoroughly in the breadcrumbs.
- 4
Step 4
Heat a frying pan. Pour sunflower oil into it. Place the carrot cutlets coated in breadcrumbs into the heated pan. They should be half-submerged in the oil.
- 5
Step 5
Sear the patties well on all sides. You can even go the extra mile and fry them on their edges. That way, the patties will be covered with a crust like armor on all sides.
- 6
Step 6
Place the patties on a plate. Before that, I recommend taking paper towels and placing the cooked patties on them. The paper towels will absorb excess oil. Have a blessed Lent!