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 to any meat or fish dish.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. We prepare all the products that will be useful for cooking these cutlets. Green peas and corn are thrown into a colander to drain all the liquid. Put it in a blender and chop it. It can be crushed until a homogeneous mass is obtained. I broke it up so that small pieces remained.
  2. Carrots need to be grated on a fine grater. We send it to corn and peas. Finely chop the onion and garlic, send it there. Season with mayonnaise, pepper and a little salt. Stir, taste with 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 a ready-made dish when serving.
  3. Put the pan on the fire, pour the oil and heat it well. Form the cutlets, pan them in corn flour and fry them immediately in preheated oil. Fry until a nice crust forms over medium heat, so that the cutlets are well gripped. Turn over and fry the cutlets also on the other side 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 amount of products, I got 6 pieces of cutlets, which I put all at once in a frying pan D-24 cm. Cutlets of standard size.
  4. Serve hot, sprinkled with herbs. I served it with dill. They are so fragrant and beautiful. You can serve cutlets with sour cream or some hot sauce, as a side dish or as an independent dish. These cutlets can be cooked on lean days using low-fat mayonnaise. There are many options…
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