📝 About This Recipe
A beloved staple of Russian home cooking, Morkovniye Kotlety are vibrant, tender carrot patties that bridge the gap between a healthy side dish and a comforting vegetarian main. These patties transform humble root vegetables into a delicate, melt-in-your-mouth delicacy using a traditional technique of braising the carrots in milk and semolina. Whether served as a nostalgic breakfast or a light dinner, their natural sweetness and velvety texture offer a true taste of Slavic soul food.
🥗 Ingredients
The Carrot Base
- 700 grams Carrots (peeled and finely grated)
- 1/2 cup Milk (whole milk preferred for richness)
- 40 grams Unsalted Butter (plus extra for frying)
- 3 tablespoons Semolina (Manka) (standard fine semolina)
- 1 tablespoon Granulated Sugar (adjust based on the sweetness of carrots)
- 1/2 teaspoon Salt (to balance the flavors)
The Binding and Coating
- 1 large Egg (at room temperature)
- 1/2 cup Breadcrumbs (fine, plain breadcrumbs for dredging)
- 2-3 tablespoons Vegetable Oil (for pan-frying)
To Serve
- 1/2 cup Smetana (Sour Cream) (traditional accompaniment)
- 2 sprigs Fresh Dill (finely chopped for garnish)
- 1 tablespoon Honey or Jam (optional for a sweeter version)
👨🍳 Instructions
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1
Start by peeling your carrots and grating them using the fine side of a box grater. You want a consistent, small shred to ensure the texture of the kotlety is smooth.
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2
In a medium heavy-bottomed saucepan, melt the 40g of butter over medium-low heat. Add the grated carrots and stir to coat them in the butter.
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3
Pour in the milk and add the sugar and salt. Reduce the heat to low, cover the pan with a lid, and let the carrots braise for about 15-20 minutes. Stir occasionally to prevent sticking.
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4
Once the carrots are soft and most of the milk has been absorbed, slowly rain in the semolina while stirring constantly. This prevents lumps from forming.
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5
Continue to cook the carrot and semolina mixture over very low heat for another 5-7 minutes. The mixture should thicken significantly until it pulls away from the sides of the pan.
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6
Remove the saucepan from the heat and transfer the carrot 'dough' to a wide bowl. Spread it out slightly and let it cool until it is comfortable to handle with your hands.
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7
Once cooled, crack the egg into the mixture and mix thoroughly until well combined. The egg acts as the final binder.
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8
Place the breadcrumbs on a flat plate. With damp hands, scoop about 2 tablespoons of the mixture and form it into an oval or round patty, roughly 1 inch thick.
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9
Gently dredge each patty in the breadcrumbs, ensuring even coverage on all sides. Repeat until all the mixture is used (should make 8-10 patties).
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10
Heat a large skillet over medium heat with a mixture of vegetable oil and a small knob of butter for flavor.
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11
Place the patties in the hot skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side until they develop a beautiful golden-brown crust.
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12
Transfer the finished kotlety to a plate lined with paper towels to drain any excess oil for a minute before serving.
💡 Chef's Tips
For the best texture, never skip the braising step; raw carrots fried in batter won't achieve the signature 'melt-in-mouth' Russian style. If the mixture feels too wet to shape, add one extra teaspoon of semolina and let it sit for 5 minutes to hydrate. You can add a pinch of ground cardamom or cinnamon to the carrot mixture if you prefer a more dessert-like flavor profile. Ensure the oil is hot before adding the patties; if the oil is cold, the breadcrumbs will soak up grease and become soggy. For a vegan version, use coconut milk, vegan butter, and a 'flax egg' or simply extra semolina as a binder.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold Smetana (sour cream) to contrast the heat. Pair with a hot cup of black tea with lemon for a classic Russian afternoon snack. For a savory lunch, serve alongside a crisp cucumber and radish salad with dill dressing. If serving as a dessert, drizzle with wildflower honey or a spoonful of raspberry preserves. They also pair wonderfully as a side dish to roasted chicken or braised beef.