Carrot Cutlets Recipes

CARROT AND WHITE BEAN VEGGIE CUTLETS

Steps:

• Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
• Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
• Add the egg and a good pinch of salt and pepper, and blitz again to combine.
• Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
• Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.

CARROT CUTLETS

Steps:

• In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley.
• Form into cakes and roll in the bread crumbs.
• Use the oil to grease a baking dish and bake at 425º, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.