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Print Recipe
Carrot Cutlets with Peas and Corn Recipe
Vegetable cutlets with carrots, green peas, corn, onions and garlic are a ready-made independent dish or can be used as a side dish for some meat or fish dish.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We prepare all the products that will be useful for cooking these cutlets. Green peas and corn are thrown back in a colander to drain all the liquid. Put it in a blender and break it up. Can be broken down to a smooth mass. I broke it up so that there were small pieces.
    We prepare all the products that will be useful for cooking these cutlets. Green peas and corn are thrown back in a colander to drain all the liquid. Put it in a blender and break it up. Can be broken down to a smooth mass. I broke it up so that there were small pieces.
  2. Carrots need to be grated on a small grater. We send it to the corn and peas. Onion and garlic finely cut, send there. Put the mayonnaise, pepper and add a little salt. Mix, taste for salt and if anything, add salt to taste. Mayonnaise can be used both at home and in stores. If the cutlets will be eaten by children, it is not necessary to pepper them. This can be done in the finished dish when serving.
    Carrots need to be grated on a small grater. We send it to the corn and peas. Onion and garlic finely cut, send there. Put the mayonnaise, pepper and add a little salt. Mix, taste for salt and if anything, add salt to taste. Mayonnaise can be used both at home and in stores. If the cutlets will be eaten by children, it is not necessary to pepper them. This can be done in the finished dish when serving.
  3. Put the pan on the fire, pour the oil and heat it well. Form the cutlets, breading them in corn flour and immediately spread them in the heated oil. Fry until a nice crust on medium heat so that the cutlets are well gripped. Turn over and fry the cutlets on the other side as well over medium heat. The crust will fry well and the cutlets will not fall apart. Turn off the heat, cover the cutlets and let them stand for a couple of minutes. From this number of products, I got 6 pieces of cutlets, which I put all at once in the pan D-24 cm. Cutlets of standard size.
    Put the pan on the fire, pour the oil and heat it well. Form the cutlets, breading them in corn flour and immediately spread them in the heated oil. Fry until a nice crust on medium heat so that the cutlets are well gripped. Turn over and fry the cutlets on the other side as well over medium heat. The crust will fry well and the cutlets will not fall apart. Turn off the heat, cover the cutlets and let them stand for a couple of minutes. From this number of products, I got 6 pieces of cutlets, which I put all at once in the pan D-24 cm. Cutlets of standard size.
  4. Serve hot, sprinkled with herbs. I served it with dill. These are so fragrant and beautiful.You can serve the cutlets with sour cream or some kind of hot sauce, as a side dish or as an independent dish. These cutlets can be prepared on fast days using lean mayonnaise. There are many options...
    Serve hot, sprinkled with herbs. I served it with dill. These are so fragrant and beautiful.You can serve the cutlets with sour cream or some kind of hot sauce, as a side dish or as an independent dish. These cutlets can be prepared on fast days using lean mayonnaise. There are many options...

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