Dietary carrot cutlets recipe in a slow cooker. Delicious carrot cutlets

How to cook carrot cutlets to preserve all the beneficial and medicinal properties of the dish. Carrot cutlets in a slow cooker are included in almost all therapeutic diets, they are allowed even in a strict diet for chronic pancreatitis, and are recommended for baby food.

How to cook carrot cutlets in a slow cooker, oven and frying pan

There are a lot of recipes for making carrot cutlets:

A variety of carrot cutlet recipes depending on additional ingredients. You can include various additional ingredients in carrot cutlets, which allows you to change their taste and diversify the menu. You can include potatoes, cabbage, cottage cheese, apples or dried apricots, etc. in carrot cutlets. It all depends on your tastes, the availability of products at hand, and your state of health. For example, let me remind you that in the case of chronic pancreatitis, it is included in the list of products prohibited by diet No. 5p for pancreatitis.
A variety of carrot cutlet recipes depending on the cooking technology. Carrot cutlets can be cooked in the oven, fried in a frying pan, steamed in a slow cooker - this was written about, and

Below are recipes for carrot cutlets in a slow cooker.

READ ON THIS PAGE:

Recipes for carrot cutlets for diet No. 5p, first option, for diet No. 5p, first option, for diet No. 5.
Is it possible to eat carrots if you have pancreatitis?
Another dietary recipe for carrot cutlets.

HOW TO COOK CARROT CUTLETS:

Carrot cutlets in a slow cooker. Recipe

This recipe has three options depending on the diet (diet No. 5p first option, diet No. 5p second option, diet No. 5). The cooking technology (see below) differs in point 6.

Ingredients:

Carrots - 1200 g - 15 pcs.
Milk 3.2% – 150 g
Semolina – 70 g – 3 tbsp
Butter - 50 g - 2 tbsp
Eggs – 50 g – 1 piece
Wheat flour - for breading
Granulated sugar - 25 g - 1 tbsp
Sour cream 20% - 90 g - 1/2 tbsp.
Salt - 1 tsp

In a multicooker pan, heat the milk to 70 degrees (approximately). In order to prevent the unexpected from happening, I set the “Milk porridge” mode. You cannot set the time in this mode, because... it is set by the multiprocessor. After 20 minutes, turn off the multicooker;
I put the remaining butter and shredded carrots into hot milk (on a coarse or fine grater - your choice). Salt. Add sugar;
We set the multicooker mode to “Stewing”, time 30 minutes. While the “Stew” mode is operating, add semolina, stir with a wooden spoon and wait for the multicooker signal.
Cool the carrot mixture. To do this, put it in another bowl, wash the multicooker pan and prepare it for the next stage.
Add the egg to the cooled carrot mixture. Mix well. Forming cutlets. Breaded in flour.
Next, there are three options for the final stage of cooking carrot cutlets in a slow cooker. Which option suits you is up to you to decide:

Option I is the most strict. Corresponds to diet No. 5p (Option I). Pour water into the multicooker pan. Turn on the “Steam” mode. Carrot cutlets are placed in a steamer container.
Option II - corresponds to diet No. 5p (second option). Lightly grease the bottom of the pan with oil. Place the carrot cutlets on the bottom of the pan. Multicooker “Baking” mode. Time - 10 minutes on each side of the cutlet. Then transfer the cutlets into a steamer container. “Steam” mode, time 15 minutes. (Don't forget to add water to the pan!)
Option III - corresponds to diet No. 5. Multicooker mode "Baking" Time - 15 minutes on each side

Bon appetit!

Is it possible to eat carrots if you have pancreatitis?

The direction of site development is often built depending on what questions you ask me. I did not answer this question in the letter, I only wrote a link to this page. I think this will be interesting to many.

So, Is it possible to eat carrots if you have pancreatitis?

There is evidence in the literature that you can drink freshly prepared carrot juice. In addition, it is believed that freshly prepared carrot juice has a healing effect in the treatment of chronic pancreatitis. But here you need to be careful - ask your doctor and remember, you should not drink more than 50 ml of juice per day.

Carrot cutlets Another dietary recipe

Ingredients:

Carrots - 500 g.
Milk – 50 g
Butter - 1 tbsp
Sugar - 2 tbsp.
Egg - 1 pc.
Semolina - 2.5 tbsp.

How to cook carrot cutlets:

Add butter and milk to finely grated carrots and simmer in a slow cooker. “Baking” mode, time – 20 minutes.
Add semolina and sugar to the stewed carrots, stir and continue to simmer. “Baking” mode, time – 10 minutes.
Empty the multicooker pan from the carrot mass, rinse the pan and dry it (wipe it dry).
Add the beaten egg to the cooled stewed carrots. We form cutlets and fry in the “Baking” mode, time: 10-15 minutes for each side, after lightly greasing the bottom of the multicooker pan with oil (but you can do it without oil).
Carrot cutlets are served with sour cream or sauce. Detailed recipe for dietary milk sauce Bechamel
Bon appetit!

It is unfair to assume that steamed dishes that do not have a sufficiently bright and pronounced taste do not deserve to be cooked often. Steamed food is very healthy and is suitable even for small children who are just learning to eat “adult” foods. Today we’ll prepare steamed cutlets in a slow cooker: we don’t promise a crispy golden brown crust, but we guarantee a delicate texture and a pleasant taste!

Even those who prefer fried foods will appreciate these incredibly tasty cutlets. To make them melt in your mouth, we dilute the minced meat with zucchini.

Ingredients:

small zucchini – 2 pcs.;
minced beef – 200 g;
minced pork – 200 g;
onion – 1 pc.;
breadcrumbs – 100 g;
salt, black pepper - to taste.

How to cook steamed cutlets in a slow cooker:

Wash the zucchini and remove the seeds if they are too large. Using a blender, puree the vegetables.
Peel the onion and finely chop it.
Place ground beef and pork, onion, zucchini puree, breading, salt and ground black pepper in one deep bowl. Mix the minced meat thoroughly - it is most convenient to do this with your hands. We did not add an egg here on purpose: without it, the minced meat turns out less “sticky”, and the cutlets come out airy and loose.
Pour 0.5 liters of water into the multicooker. Place the formed cutlets in a steam container, which we will cook on the “Steam” program for the next 50 minutes.

Garnish the finished steamed cutlets in a slow cooker with chopped dill or parsley and garlic gruel for flavor.

Bon appetit!

Steamed cutlets in a slow cooker for kids

Every mother wants her child to eat healthy and varied foods. For the full development of a growing organism, animal protein is needed, which meat products are rich in. This means that steamed cutlets in a slow cooker can be an ideal dish for a baby’s lunch.

What products will you need:

minced chicken - 300 g;
onion – 1 pc.;
egg – 1 pc.;
green onions – 10 g;
salt - a pinch;
fresh cucumber – 1 pc.;
cherry tomatoes – 3 – 4 pcs.

Cooking steamed cutlets in a slow cooker for toddlers:

Peel the onion and grind it into a paste in a blender.
Combine the onion “puree” with the minced meat, also add an egg and a little salt. Mix the ingredients thoroughly.
Form small patties, then place them in a steaming container. Before turning on the multicooker, pour 0.5 liters of water into its bowl. Set the “Steamer” mode to 1 hour.
Ready-made steamed cutlets in a slow cooker will look especially appetizing in the company of cucumber slices and cherry tomatoes.

Steamed veal cutlets in a slow cooker for children

This is another recipe for the most tender cutlets that your baby will devour on both cheeks!

Here are the products you need to prepare:

veal – 300 g;
stale white bread - 3 pieces;
small onion – 1 pc.;
chicken egg – 1 pc.;
potatoes – 3 – 4 pcs.;
water – 0.5 l;
salt - to taste.

Steaming cutlets in a slow cooker

Grind the onion thoroughly using a blender.
To get minced veal, use a blender or meat grinder.
In one bowl, mix the minced meat, white bread crumbs previously soaked in milk, an egg and a pinch of salt.
Peel the potatoes and cut into 4 parts or leave whole if they are not very large.
Form the minced meat into small, neat patties and place them in a container for steaming. Fill the multicooker pan with water, put potatoes and a little salt there, and place a steam container with cutlets on top. Close the lid and program the “Steam Boil” mode for 25 minutes.

Smart equipment will notify you with a sound signal that the steamed cutlets in the multicooker are ready. The dish is served with sour cream.

Steamed fish cutlets in a slow cooker

Steamed fish cutlets in a slow cooker are a delicious dietary dish that goes perfectly with a side dish of boiled potatoes, rice or fresh vegetables. We offer you a simple recipe for pollock cutlets.

Required Products:

pollock fillet – 700 g;
zucchini – 350 g;
onion – 1 pc.;
cauliflower – 300 g;
eggs – 2 pcs.;
parsley - several sprigs;
seasonings for fish - to taste;
water – 1.5 l.

Steamed cutlets in a slow cooker: cooking procedure:

Remove the fish fillet from the freezer so that it is completely defrosted by the time of cooking.
Wash, peel and cut the zucchini, cauliflower and onion into cubes.
Pass the pieces of vegetables along with the pollock fillet through a meat grinder.
Add eggs, seasoning and salt to the prepared minced meat. Mix all ingredients well.
Pour 1.5 liters of water into the multicooker pan and place the steamer container on top.
Make medium-sized cutlets from the minced meat and place them in a container, then turn on the “Steam” program for half an hour.

While the fish cutlets are steaming in the slow cooker, start preparing a side dish for the fish, such as mashed potatoes.

Steamed turkey cutlets in a slow cooker

When the clock has long struck 6 o’clock in the evening, and your stomach, despite your strict diet, insistently demands food, a wonderful recipe for “light” cutlets with a very healthy composition will come to the rescue.

To prepare 4 servings of the dish you will need:

minced turkey – 400 g;
onion – 1 pc.;
carrots – 2 pcs.;
spinach – 250 g;
salt and ground black pepper - to taste.

Steamed turkey cutlets in a slow cooker: cooking instructions:

Peel the carrots, cut into large pieces and boil in boiling salted water until half cooked, 5-7 minutes. Then grind the vegetable in a blender.
Add the onion, also chopped using a blender, to half the minced meat along with carrots and a small pinch of salt and pepper, then mix everything.
Place spinach in the second salted half of the minced meat - mix the products until smooth.
Wet your hands with cold water and form medium-sized minced meat into cutlets, place them in a steaming container.
Fill the multicooker bowl with 1.5 liters of water, place a steamer on top and turn on the “Steam” mode for 25 minutes.

While the cutlets are steamed in the slow cooker, start preparing the vitamin-rich leaf salad.

Steamed carrot cutlets in a slow cooker

It is still not known for certain who came up with the idea of baking cutlets from carrot chips. Yes, this, in principle, is not very important: the main thing is that a tasty vegetarian dish is very useful for the child’s body, as well as for those who periodically experience problems with the functioning of the stomach and intestines.

To prepare 3 servings, take:

medium-sized carrots – 4 pcs.;
eggs – 2 pcs.;
semolina – 100 g;
butter – 50 g;
salt - to taste;
greens and sour cream - to decorate the finished dish.

Method for steaming cutlets in a slow cooker:

Peel the carrots, rinse them under running water and grate the vegetables on a fine grater.
Pour semolina into the carrot mixture, throw in a pinch of salt, mix well and set the mixture aside for 15 - 20 minutes so that the semolina swells a little.
Now beat the eggs into the mixture and mix the ingredients again. That's it, the carrot mince for steaming cutlets in a slow cooker is ready! Form it into small round cutlets. By the way, they don’t stick to your hands at all.
Pour 0.5 liters of water into the bowl, place the cutlets in a steamer container and place it in the multicooker for 40 minutes in the “Steam” mode.

Be sure to try carrot cutlets seasoned with sour cream! This is exactly the case when you can’t have too many cutlets.

Steamed vegetable cutlets in a slow cooker

We offer you a recipe for incredibly tasty and healthy cutlets that don’t contain a single gram of meat! It’s very simple to prepare them: make the preparations, and your multicooker will do the rest for you!

Here are the products you will need:

medium-sized beets – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
semolina – 2 tbsp. l.;
prunes – 5 pcs.;
sesame - a pinch;
salt - to taste.

Prepare steamed vegetable cutlets in a slow cooker:

Peel and grate the carrots using a fine grater. Squeeze the carrot shavings from the juice.
Cut the peel off the beets, then chop the vegetable on a medium grater and squeeze out the excess juice.
Remove the skin from the onion and cut it into small cubes. Combine all the chopped vegetables and mix in a deep bowl.
Add semolina there.
Boil the potatoes in their jackets, then cool and peel them. Grate the vegetable on a coarse grater and add to the vegetable mixture in the bowl.
Pre-steam the prunes in boiling water. After a while, drain the water, dry the dried fruits and finely chop them, then place them in a bowl with the “minced meat” for the cutlets. Don't forget to add salt and mix everything thoroughly.
Make cutlets from the prepared vegetable mass and sprinkle them with sesame seeds.
Place the cutlets in a steam container. Fill the bowl of the smart machine with 0.5 liters of water and steam the cutlets in the multicooker for half an hour in the “Steamer” mode.

As soon as the signal that the dish is ready is sounded, the cutlets are immediately served to the table, seasoned with sour cream or tomato sauce with fresh herbs.

Steamed cutlets in a Redmond multicooker. Video

Step-by-step recipe for steamed carrot cutlets in a slow cooker with photo.
National cuisine: home kitchen
Type of dish: Multicooker Recipes
Recipe difficulty: Very simple recipe

Preparation time: 11 minutes
Cooking time: 1 hour
Number of servings: 5 servings
Calorie Amount: 118 kilocalories

A simple recipe for steamed carrot cutlets in a homemade multicooker with a photo and step-by-step description of preparation. Easy to prepare at home in 1 hour. Contains only 118 kilocalories.
Ingredients for 5 servings
Carrots (medium size) 4 pcs.
Eggs 2 pcs.
Semolina 100 gr

Step by step
Grate the peeled carrots on a fine grater. Mix with semolina and leave for 20 minutes.
Add eggs to the mixture and mix. Now wet your hands with water and form cutlets from the carrot mixture. Now they can be rolled in breadcrumbs, breaded in semolina, fried just like that, in oil or without oil, or steamed. We will do just that.
Place the cutlets in a multicooker plastic bowl, pour water into the multicooker (according to the instructions), lower the grill, place the bowl on the grill, and set cooking for 40 minutes.
Yes, these cutlets, steamed in a slow cooker, will not have a nice crust, but they are healthier.
If desired, raw carrots can be lightly stewed in butter before mixing with semolina.

Ingredients

carrots – 4 pcs.;

chicken eggs – 2 pcs.;

dill – 20 g;

parsley – 20 g;

semolina – 100 g;

butter – 50 g;

salt - to taste;

spice mixtures for vegetables - to taste.

It is best to prepare not only appetizing, but also healthy food that enriches any body with all the necessary nutrients, promotes quality digestion and does not harm. These are the qualities that carrot cutlets have in a slow cooker, and it doesn’t matter whether you fry them in a small amount of oil or steam them. So, let's make a healthy dish for the whole family!

Carrot cutlets in a slow cooker: option No. 1

Required ingredients:

carrots – 2 pcs.;

chicken eggs – 1 pc.;

butter – 100 g;

pasteurized whole milk – 1 multi-glass;

semolina – 1/2 multi-cup;

granulated sugar – 1/2 multi-cup;

breadcrumbs - 3 tbsp. l.;

salt - a pinch or to taste.

Cooking process:

Peel the carrots, wash them, dip them in kitchen paper and chop them on a fine grater. Pour milk into the multi bowl and select the “Steam” program. Set the time to 10 minutes. After the liquid boils, pour sugar and a little salt into it, and after a sound signal indicating that the device is turned off, add carrots to the bowl.

Select a new mode – “Quenching”. Cover the multi with a lid and set the time interval to 15 minutes. When the program ends, add semolina to the kitchen aid. Loosen everything thoroughly with a wooden or silicone spatula so that there are no lumps. Then transfer the mixture into a bowl and cool.

When it cools, combine it with a lightly beaten chicken egg and shake everything again. First form balls from the orange mixture, and then palm-sized cakes, 1–1.5 centimeters thick. Place them on a dish and turn on the multi in the “Frying” mode. Melt butter in a bowl and fry the first batch of cutlets in it on both sides for 5-7 minutes. Serve this delicious dish with sauces based on milk, sour cream or cream.

Carrot cutlets in a slow cooker: option No. 2

Cooking process:

Wash the peeled carrots, dry them and pass them through the finest grater directly into a deep bowl so as not to miss a drop of juice. Add chicken eggs there, add semolina, add clean finely chopped dill, parsley, a little salt and a mixture of spices for vegetables. Loosen everything thoroughly, cover the resulting mass with plastic cling film and leave it at room temperature for 40–60 minutes so that the cereal swells.

Pour water into the multi bowl to the required level, and install a compartment for steaming on top. Form the minced meat into round cutlets 1.5 centimeters thick and place them at a short distance from each other. Cover the kitchen appliance with a lid and select the “Steam” mode with a programmed time of 40 minutes.

The desire to diversify your diet will certainly prompt you to prepare carrot cutlets. This healthy and beautiful dish should be introduced into children’s diets from the age of one. How to make carrot cutlets correctly so that their taste is not boring? We answer!

Peculiarities

Dietary nutrition is the main component of a healthy lifestyle. A properly selected menu is designed to compensate for the deficiency of vitamins and minerals in the body. At the same time, the calorie content of the daily diet should not exceed a person’s energy consumption.

Contrary to popular belief, a diet menu can be tasty and varied. If you eat right for a month, this lifestyle will become familiar and natural. Over time, there will be a desire to seek pleasure not in junk food, but in other areas of life.

Interesting: Psychologists say that any habit becomes established within 21 days. Try eating healthy for just 3 weeks and switch to a healthy lifestyle forever!

Today, experts offer many diets for men and women. They can be aimed at both weight loss and weight loss. Soft diets are also in demand. They are designed to reduce the load on the gastrointestinal tract, prevent and alleviate exacerbations of gastritis, pancreatitis and other diseases.

Second courses

Second courses are the basis of any diet. A properly selected protein base along with a side dish should create a light and nutritious dish. What principles must be followed when developing a menu?

Meat

It is better to choose fish, poultry or lean meat as a protein meat component. The most useful are:

(sea, river);
veal;
beef;
rabbit;
(fillet).

It is better to avoid pork, lamb, poultry thighs or drumsticks for now. They contain too much fat and cholesterol. Irrational consumption of such products along with a sedentary lifestyle can lead to cardiovascular diseases and cancer.

Vegetables

Vegetables and fruits must be present in the daily diet. with butter or yoghurt dressing are considered an excellent side dish. Vegetables can be baked on the grill or in the oven, or eaten as a light independent dish.

Fruits will be the best dessert. They contain vitamins, coarse fiber and microelements.

Heat treatment

In order for products to retain maximum benefits, it is necessary to prepare them correctly. What methods are preferable for dietary nutrition?

stewing;
baking;
steaming.

It is better to avoid frying in oil or deep-frying. Boiling oil releases dangerous carcinogens. They accumulate in the body and can cause cancer.

Portions

You need to eat in small portions. After eating, a slight feeling of hunger should remain in the stomach. You should try to chew your food thoroughly and eat slowly and deliberately.

The essence of the technique

In Soviet times, carrot cutlets could be enjoyed in every canteen. Today, only children in kindergarten are offered to try them.

Today, carrot cutlets are losing their relevance. The reason for this is the opinion about the boring and insipid taste of the dish.

This is fundamentally wrong. Today, nutritionists offer many recipes for carrot cutlets for every taste. They can be spicy, slightly spicy and even sweet. An inexpensive and healthy dish will diversify your diet and make a light dinner for those losing weight.

The main ingredient of the cutlets is, of course, fresh grated carrots. This root vegetable is deservedly recognized as a record holder for the content of beneficial vitamins and microelements.

It contains a huge amount of beneficial beta-carotene, which, after entering the body, is transformed into vitamin A. This vitamin supports human vision, participates in the formation of bone tissue, and forms immunity.

Vitamin A is a powerful antioxidant, which means it prolongs youth and protects the body from exposure to harmful substances.

Carrots will saturate the body:

potassium;
magnesium;
sodium;
calcium;
zinc;
iron.

It is better to cook cutlets in a double boiler. This way they will retain maximum beneficial properties of the bright orange vegetable. In addition, this method of preparation is ideally suited for baby food. The baby will definitely love the bright orange cutlets-suns.

Recipes

Our recipes will help you surprise and delight your household with healthy and tasty food. We offer several options for completely different steamed carrot cutlets. Try it and choose your favorite recipe!

Classic for children

The classic recipe for steamed carrot cutlets is ideal for children over one year old. They are very easy and quick to prepare.

Wash, peel and grate half a kilo of carrots on the finest grater. You can use a blender;
Place the carrots in a saucepan, add 60 ml of milk or cream, butter and sugar to taste;
Simmer over low heat for 15 minutes;
Add 2 tablespoons of semolina and another 10 ml of milk;
Simmer for another 7 minutes;
Remove from heat and add raw yolk;
To stir thoroughly;
Form small balls from the resulting mass; you can bread them in breadcrumbs or semolina;
Place on a greased steamer rack and cook for 15-20 minutes.

Cutlets can be served as an independent dish or side dish. They make an excellent pairing with meatballs or chicken meatballs.

Sweet with raisins and apple

Perfect as a healthy dietary dessert. Delicious fruit and vegetable cutlets are sure to please children and girls who watch their figure.

Scald 60 grams of black raisins with boiling water;
Finely chop two green apples;
Combine fruits in a saucepan;
Pour a glass of water, add sugar;
Simmer until softened over low heat, cool;
Grate 800 grams of peeled carrots;
Combine with stewed fruit;
Add two teaspoons of butter, whipped eggs and 90 grams of semolina;
To stir thoroughly;
Form small balls, breaded in flour or breadcrumbs;
Cook in a steamer for about half an hour

Important: the mass may seem liquid, but do not rush to add semolina. During the process of separating the juice, the cereal will swell and create the desired consistency.

Sweet cutlets are delicious served with a sauce based on sour cream or natural yogurt. But children will be happy to eat cutlets with condensed milk.

With chicken fillet

Finely chop the fillet of one chicken breast with a knife or pass through a meat grinder;
Grate three medium carrots;
Finely chop or grate one bell pepper;
Simmer the vegetables over low heat until tender;
Mix the preparation with chicken meat;
Add spices and salt to taste;
Form small balls;
Transfer them to a greased rack;
After the water boils, cook in a double boiler for about 25-30 minutes.

These cutlets make a wonderful dietary dinner. Rice or potatoes are perfect as a side dish.

A storehouse of vitamins

So, carrot cutlets contain all the beneficial properties of an orange vegetable. They saturate the body with beta-carotene, vitamins C and K. Carrot cutlets are completely calorie-free. They will never add extra centimeters to your waist or hips.

Carrot cutlets are great for feeding children over one year old. They diversify the diet and prevent vitamin deficiency in the body.

The cutlets are prepared easily and quickly. They can be fried in a small amount of oil, so they will get a golden crust. For dietary nutrition, baking and steaming are best suited.

Experiment and eat varied!

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