Ingredients
Carrots - 2.2 lbs. (1 kg)
semolina - 0.5 cup (0.22 lbs. or 100 g)
milk - 0.5 cup
3 eggs
breadcrumbs - 0.5 cup
sugar - one teaspoon
butter - 3 tablespoons


Method
Cut carrots into sticks or slices, put them into a saucepan, add hot milk, one tablespoon of butter, sugar and salt. Simmer; stir periodically, until carrots are cooked (about 15-20 minutes). Add semolina and continue simmering for another 8-10 minutes. Separate egg yokes from egg whites. Stir in egg yolks. Let cool. Make cutlets in the form of flat drops from cooled mixture, and coat them with egg whites and breadcrumbs. Fry cutlets from both sides, and then bake them in oven for 15-20 min. Good with sour cream or milk sauce. Servings: 2 Note: red beets can be used instead of carrots