Ingredients portion 4
Carrots 300 g
Sugar 2 teaspoons
Apple 1 piece
Butter to taste
Chicken egg 1 piece
Manna grits 1 tablespoon
Sour cream to taste
Breadcrumbs 3 tablespoons
Cooking instructions 30 minutes
1 Grate the carrots, place them in a pan with the melted butter, pour in the milk and stew until tender.
2 Then add the semolina, sugar and salt.
3 When the carrots have cooled slightly, add the egg, breadcrumbs, sugar (2 teaspoons) and finely chopped apple (I used a green sour apple). If you have a sweet apple, don’t overdo the sugar.
4 Mix everything well.
5 Using a wooden spoon or table spoon, pour the mixture into the pan with the melted butter: 1 spoon – 1 cutlet.
6 Fry the carrot cakes on both sides.
Recipe tip Carrot cutlets are best served with sour cream.