Carrot Patties with Sour Cream
Tender baked patties made from grated carrot and semolina, like the kind served in kindergarten. Lightly sweet and soft, served with a spoonful of sour cream.
- Time
- 45 min
- Serving
- 200 kcal
- Ingredients
- ≈ $0.47
- Protein
- 7 g
Ingredients
- 1 Carrots≈ $1.50 per kg 120 g
- 2 Semolinapack 700 g ≈ $2.20 15 g
- 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 4 Butterpack 180 g ≈ $1.57 5 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 20 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the carrot1 and grate it on the fine side of the grater.
Melt 3 g of butter4 in a skillet, add the carrot1 and 3 tablespoons of water, cover and simmer for 10 minutes, until soft.
Sprinkle in the semolina2 in a thin stream, stirring, and cook for 3–4 minutes, until thickened. Add salt, remove from the heat and let cool for 10 minutes.
Add half of the beaten egg to the warm mixture and stir. With wet hands, shape 3 small patties.
Preheat the oven to 180 °C. Line a baking sheet with parchment paper, brush with the remaining butter4 and add the patties.
Bake for 20 minutes, until lightly golden: the patties should be firm and not stick to your hands. Serve warm with sour5 cream.
Tips
- Why it works
- Add the semolina to the hot carrot and cook for 3-4 minutes: the grain swells and binds the mixture, so the cutlets don't fall apart. Cool it before adding the egg so it doesn't curdle into flakes.
- Substitutions
- Semolina can be replaced with finely ground oats, 15 g, and the cutlets will be a bit firmer. Replace sour cream with plain yogurt without additives, 20 g.
- Common mistakes
- If the mixture is too runny and sticks to your hands, the semolina hasn't swelled yet. Let it stand for 5 minutes or add 1 tsp of semolina. On the baking tray the cutlet should hold its shape.
- Storing and reheating
- Keep in a container in the fridge for 2 days. Reheat in the oven at 160 °C for 8 minutes or in a pan under a lid. They freeze well for 1 month.
- Serve with
- Serve for dinner with buckwheat or mashed potatoes. For a snack, they work well cold, cut into strips that are easy to hold.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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