How To Cook Roasted Carrot Schnitzels With Cumin And Rye With Cucumbers - Recipe
Author: Karen Lennox
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Roasted carrot schnitzels with cumin and raita with cucumbers". Delicious recipe.
Required products :
- 100 grams of chickpea flour
- 1 teaspoon turmeric
- 2 teaspoons black cumin
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- 2 eggs
- 4 large carrots, peeled and grated in a spiral
- 2 teaspoons olive oil
for raita:
- 1/2 cucumber, grated
- 150 grams of yogurt
- 2 handfuls of fresh mint, cold
Method of preparation :
Turn the oven to 200 degrees. Cover the bottom of one or two trays with baking paper.
Mix the chickpea flour with the turmeric, black and ground cumin, coriander, ginger, chili and eggs. If the mixture is dry, add a little water and stir. Add the grated carrots, season to taste and stir again.
Form 12 small schnitzels in the pan and pour olive oil. Bake for 25 minutes or until golden brown and done.
Strain the cucumbers in a towel and mix with all the ingredients for the rye, season with spices to your taste.
Serve the carrot schnitzels with a garnish of rye with cucumbers.
Enjoy your meal!
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- Breaded minced meat schnitzels
- Oven schnitzels stuffed with yellow cheese and eggs
- Viennese schnitzel with yellow cheese filling
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