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Before you learn how to cook classic boiled carrot cutlets according to the recipe, it is important to choose a ripe root vegetable. It should be firm without green or dark spots. Orange color indicates that the fruit is juicy, and its pale varieties have less pronounced taste characteristics. When choosing between washed or unwashed carrots, keep in mind that the unwashed version can be stored a little longer. The cooked product is absorbed by the body better than raw.

Step 1

Boil the carrots for the cutlets. Put the carrots in a saucepan. Fill it with cold clean water. Put the carrots on low heat to boil. After boiling, cook for about 15 minutes. Check the readiness by piercing them with a knife: if the knife goes in easily, the carrots are ready. Drain the water from the saucepan and cool the carrots.

Step 2

Grate the boiled and cooled carrots on a fine or medium grater. If you grate the carrots on a coarse grater, the cutlets will be rough and the mince may start to fall apart when kneading. Combine the grated carrots with the chopped onion.

Step 3

Form carrot patties. Add sugar and salt to the carrots. Pour in 3 tablespoons of semolina. Leave the mince to stand for 10-15 minutes. During this time, the semolina will swell and bind all the ingredients better. Pour the set aside semolina into a separate plate. Use a spoon to scoop up the carrots, forming round patties. Roll them in semolina and place them on a board.

Step 4

Start frying the carrot cutlets. Heat a frying pan over the fire. Pour oil into it. Place the cutlets in the pan. Fry over medium heat for about 5 minutes on each side until golden brown. There is no need to cover with a lid - the carrots are already boiled, and with a lid you will not get a crispy crust.