Welcome to a taste of classic Eastern European comfort food! Vegetable patties, or 'kotlety' as they are often called, are a beloved staple in many households, cherished for their simplicity and wholesome flavor. This recipe for Carrot and Semolina Patties is a perfect example. It transforms humble carrots into tender, savory-sweet patties with a wonderfully soft texture, thanks to the addition of creamy semolina porridge. It's a fantastic way to get more vegetables into your family's diet and a dish that even the pickiest eaters often adore. Whether you're a seasoned vegetarian or just looking for a delicious meat-free meal, these vibrant patties are sure to brighten up your table.
Carrot and semolina patties.
Ingredients for Carrot and Semolina Patties
- 2 carrots
- 200 ml of milk
- 3 tablespoons of mannaya krupa (semolina)
- 35 g of butter
- a bunch of parsley
- 1 egg
- black pepper, nutmeg, ground paprika, ground turmeric
- salt to taste
- vegetable oil for frying
How to Make Carrot and Semolina Patties
Pouring semolina into boiling milk in a thin stream, stirring to avoid lumps.
Let the cooked porridge cool down.
Grate the carrots on a coarse vegetable grater.
First, cook a thick mannaya kasha (a creamy porridge made from semolina). Measure out the semolina. Pour milk into a heavy-bottomed saucepan and bring it to a boil. As the milk starts to boil, pour in the semolina in a thin stream, stirring continuously to prevent lumps from forming. Cook the porridge over low heat for 3 minutes.
Let the cooked porridge cool down. There’s no need to salt it at this stage, as we will add salt to the final carrot mixture.
Thoroughly wash the carrots with a brush and peel them with a vegetable peeler. Grate the carrots on a coarse vegetable grater. Grease a frying pan with vegetable oil, then add the grated carrots and butter.
Sauté the carrots over medium heat for about 10 minutes until soft.
In a deep bowl, mix the slightly cooled semolina porridge with the sautéed carrots.
Add about a tablespoon of finely chopped parsley.
Sauté the carrots over medium heat for about 10 minutes, until they become soft.
Now, let’s make the patty mixture. In a deep bowl, combine the slightly cooled semolina porridge with the sautéed carrots.
Add about a tablespoon of finely chopped parsley. At this stage, salt the mixture to your taste, as the ingredients were cooked without salt previously.
Crack a large chicken egg into the bowl.
Crack a large chicken egg into the bowl and mix everything thoroughly. For a vegetarian option, you can replace the egg with 2 teaspoons of potato starch.
Add ground sweet paprika, about half a teaspoon of ground turmeric, and freshly ground black pepper.
Mix everything thoroughly again.
The mixture is thick but quite sticky, so it's best to form the patties with a spoon.
Time to season. Add ground sweet paprika, about half a teaspoon of ground turmeric, and freshly ground black pepper. Grate 1/4 of a nutmeg on a fine grater. If you are cooking for children who are not fond of spices, it’s best to skip this step.
Mix everything thoroughly again, and you’re ready to fry the patties.
Grease a heavy-bottomed frying pan with a thin layer of refined vegetable oil and heat it up. Spoon the mixture onto the hot pan, using one tablespoon per patty. The mixture is thick but quite sticky, so using a spoon to form the patties works best.
Fry over moderate heat until an appetizing golden-brown crust forms on each side.
Fry over moderate heat until a delicious golden-brown crust forms on each side. Since all the ingredients except the egg are already cooked, frying will only take a few minutes. You can place the finished carrot and semolina patties on a paper towel to absorb any excess oil.
And there you have it – beautiful, golden patties ready to be enjoyed! These Carrot and Semolina Patties are wonderfully versatile. For a traditional touch, serve them warm with a generous dollop of sour cream or Greek yogurt. They also pair beautifully with a fresh green salad for a light and healthy meal. Don't hesitate to make a larger batch; they are great for meal prep as they taste just as delicious cold or gently reheated the next day. We hope this recipe brings a little warmth and comfort to your kitchen. Enjoy every bite!
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