Description
Carrot cakes from chef ISO dzandzava with my small changes. Bright, tender meatballs and savory sauce form a perfect tandem. Delicious, easy and quick.
Ingredients
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Vegetable oil
2 Tbsp
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Carrots
600 g
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Semolina
30 g
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Soy sauce
1 Tbsp
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Water
100 ml
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Bread crumbs
3 Tbsp
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Mushrooms
5 piece
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Mayonnaise
150 g
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Greens
-
Soy sauce
1 Tbsp
Cooking
Peel the carrot and grate on a fine grater.
In a pan on medium heat, heat vegetable oil. Add the carrots and sauté until soft for 3-4 minutes.
Pour soy sauce and water. Simmer on low heat under a lid until soft carrots.
Then add the semolina and mix thoroughly. Remove from heat and let cool slightly. Blind cutlets and roll them in breadcrumbs. Fry in vegetable oil until Golden brown on each side for 2-3 minutes.
Mushrooms clean, wipe with a damp cloth. Boil small amount of water, add soy sauce and throw in the mushrooms. Boil for 5 minutes. Mushrooms, discard in a colander, and then cut into small cubes.
Mix sliced mushrooms with mayonnaise and herbs (I dill and dried mint). Apply the sauce to the hot carrot cutlets.
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