Carrots wash, peel, grate on a coarse grater. If a lot of juice, then squeeze. Add the pressed garlic.

Add salt, flour, 2 eggs, paprika, sesame seed, spice mix "Provencal herbs", ginger.

Mix thoroughly - the batter is ready.

Moving on to the meat. I had home-made twisted meats with fish (grandfather was a fisherman :) ). But you can use any stuffing of your choice. I'm sure every housewife has its own secrets of cooking meat and tell me how I'm doing. Mix the grated onion (can be chopped), grated butter (100 grams of beef is always taking 10 g butter), finely chopped bacon, egg, salt, mix of pepper (other spices in the stuffing is not added). Oil and fat will make the meat more tender and juicy.

Combine the ground meat with the above mixture is ready you can proceed to the formation of the cutlets.

Forms patties with the resulting meat and then cover them with carrot batter. I usually do on the principle of the dumplings. First on the palm, laid out the batter, then in the middle put a cutlet and, shifting from one hand to the other, giving the batter to cover the cutlet. The size of the cutlets and make a good choice.

Fry them on a preheated with oil pan. On the one hand fry, covering the pan with a lid, with the lid until Golden brown. Remove and allow to drain excess oil.