Carrot Cutlets Recipes

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CARROT AND WHITE BEAN VEGGIE CUTLETS



Carrot and white bean veggie cutlets image

Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!

Provided by Becca Heyes

Categories     Main meals

Time 55m

Number Of Ingredients 9

200 g (~ 1 cup) marinated artichoke hearts
2 medium carrots, (cut into chunks)
140 g (~ 5 oz) cheddar cheese, cut into chunks
400 g tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))
Few sprigs fresh parsley
60 g stale bread ((2 small slices or 1 large))
1 egg
Salt
Black pepper

Steps:

  • Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
  • Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
  • Add the egg and a good pinch of salt and pepper, and blitz again to combine.
  • Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.

Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 14.4 g, Protein 10.1 g, Fat 10.7 g, SaturatedFat 5.4 g, Cholesterol 52 mg, Sodium 359 mg, Fiber 4 g, Sugar 2.1 g

CARROT CUTLETS



Carrot Cutlets image

A good meatless dish. I got this from an old recipe pamphlet from I'm guessing the 1950's or 1960's. The cover is missing.

Provided by CoffeeMom

Categories     Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cooked brown rice
1 tablespoon diced onion
5 tablespoons vegetable oil
1 tablespoon chopped parsley
1 cup cooked mashed carrot
1 tablespoon milk
1 egg, beaten
3/4 cup breadcrumbs

Steps:

  • In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley.
  • Form into cakes and roll in the bread crumbs.
  • Use the oil to grease a baking dish and bake at 425º, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.

Nutrition Facts : Calories 372.9, Fat 20.3, SaturatedFat 3.1, Cholesterol 53.4, Sodium 188.2, Carbohydrate 40.7, Fiber 3.5, Sugar 2.7, Protein 7

VEGETABLE CUTLETS



Vegetable Cutlets image

These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.

Provided by DHANO923

Categories     Appetizers and Snacks     Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 10

2 large potatoes, peeled and diced
1 carrot, peeled and diced
½ cup fresh green beans, trimmed and snapped
¼ cup frozen green peas
1 egg
1 ½ cups bread crumbs
½ teaspoon garam masala
¼ teaspoon cayenne pepper
salt to taste
¼ cup vegetable oil for frying

Steps:

  • Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
  • Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
  • Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g

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