Carrot cutlets with semolina baked in the oven
Description
Carrot cutlets will appeal to those who follow a healthy lifestyle, want to lose weight, vegetarians, and I’ll even say—they are loved by children too! This dish is simple, budget-friendly, and healthy, as it's baked in the oven instead of fried in oil. You can bake vegetable cutlets in silicone molds or muffin tins. Savory carrot cutlets can be made with rice or millet, while sweet ones can be served with powdered sugar, sour cream, or jam.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel and wash all the vegetables. Grate the carrots on a coarse grater.
- 3
Step 3
Cut the onion into small pieces.
- 4
Step 4
In a skillet, heat the vegetable oil and add the prepared vegetables.
- 5
Step 5
Sauté the carrots and onions over medium heat until soft.
- 6
Step 6
Place the vegetables in a bowl, let them cool slightly, and blend using an immersion blender.
- 7
Step 7
Add the minced garlic, egg, salt, black pepper, and semolina to the carrots and onions, and mix well.
- 8
Step 8
Add the grated hard cheese, mix the carrot filling well once again, and let it sit for 15–20 minutes to allow the semolina to swell.
- 9
Step 9
Line a baking sheet or baking pan with parchment paper. Using a shaping ring or by hand, form round patties with a diameter of 5-7 cm.
- 10
Step 10
Bake carrot cutlets with semolina for 20-30 minutes at 180 degrees.