Carrot cutlets

Cookinero 13 March 2025

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.

How to cook Carrot cutlets

Step 1

Carrot cutlets

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

Carrot cutlets

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

Carrot cutlets

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

Carrot cutlets

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.

Carrot cutlets - FAQ About Ingredients, Baking Time and Storage

Yes, you can use breadcrumbs, almond flour, or even mashed potatoes as a binder if you don't have semolina. Adjust the quantity as needed to achieve the right consistency.
Store cooked carrot cutlets in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in an oven at 350°F (175°C) for 5-7 minutes to retain crispiness.
Yes! Simply replace the semolina with a flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg) or chickpea flour for binding. Use a neutral oil for frying.
They pair well with sour cream, Greek yogurt, or a tangy dipping sauce. For a meal, serve them with a fresh salad or mashed potatoes.
Absolutely! Form the patties, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 extra minutes per side.
This usually happens if the semolina hasn’t had enough time to absorb moisture or if the mixture is too wet. Let it rest for 15 minutes and add a bit more binder if needed.
Yes! Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden. Lightly brush with oil for crispiness.
Not with semolina, but you can make them gluten-free by using gluten-free breadcrumbs or oat flour instead of semolina.

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