Carrot Patties

Description

The secret is that the carrots should be sautéed in oil until they lose their shape and almost turn into caramel. Then, mix in semolina and an egg, and coat them in breadcrumbs. If you replace the breadcrumbs with shredded coconut and add raisins to the carrots, these patties can confidently take on the role of a dessert. If you dry them out further in the oven, they'll turn into something resembling cookies.

Ingredients

• Carrot - 0 lbs
• Milk - ½ glasses
• Semolina - ½ glasses
• Breadcrumbs - ½ glasses
• Chicken Egg - 3 pieces
• Sugar - 1 tablespoon
• Vegetable Oil - 3 spoons

Step by Step guide

Step 1

Thinly slice the peeled and washed carrots into rounds or julienne strips, place them in a pot, pour in hot milk, add a tablespoon of oil, sugar, and salt. Cover with a lid and simmer over medium heat, stirring occasionally to prevent the carrots from sticking.

Step 2

When the carrots are ready, sprinkle them with semolina and cook over low heat for 8–10 minutes, stirring occasionally.

Step 3

Then remove the carrots from the heat, add the egg yolks, mix well, and allow to cool.

Step 4

From the chilled mixture, shape into patties, dip in egg white, coat with breadcrumbs, and fry on both sides. Serve the cooked patties with sour cream or milk sauce.

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