Vegetable cutlets for children 1.5 years old. Children's cutlets. The best recipes for little gourmets Dishes for children. Carrot cutlets recipe

Zucchini- an excellent product to prepare for a small child who is just getting acquainted with complementary foods. Zucchini pulp contains not only proteins and carbohydrates, but also carotene, ascorbic acid, B vitamins, pectin, mineral salts of magnesium, potassium, calcium and iron. This is an affordable and hypoallergenic vegetable, and you can also prepare so many delicious and healthy dishes from it. So, let's see what you can cook for your child from zucchini.

Zucchini dishes for children up to one year (8-9-10-11 months).

Zucchini puree with poultry from 9 months.

Ingredients:

• 1 zucchini
• 50 g chicken/turkey
• 1 tsp butter

Wash the zucchini, remove the skin and remove the seeds. Separately cook the zucchini - about 5-7 minutes. Separately, cook the meat until done. Next, grind the products in a blender with the addition of butter. For an older child, add a little salt.

Zucchini soup from 10 months

Ingredients:

• 200 g zucchini
• 300 g potatoes
• 100 g carrots
• some greenery

All vegetables are first washed, peeled and cut. Place in boiling water and cook until tender (put the zucchini last). At the very end, add finely chopped greens and turn off the soup. Let it brew under the lid for 30 minutes. For toddlers who do not chew yet, beat with a blender.

Zucchini puree with cottage cheese (from 8 months)

Ingredients:

• 1 small zucchini
• 2 tbsp. spoons of cottage cheese

Boil the zucchini, cut lengthwise into several pieces, in salted water for about 3-5 minutes. We don't add salt. After cooling, beat with cottage cheese. By the way, it will be an excellent healthy snack for adults if you add a little salt and garlic.

Zucchini with rice (from 8 months)

Ingredients:

• 1 cup rice
• 1 small zucchini
• 2 glasses of water

Pour well-washed rice with cold water and cook for 15-20 minutes. Cut the zucchini lengthwise and cook until tender in lightly salted water separately from the rice. Mash with a fork or in a blender a tasty and healthy blow.

Tender puree of zucchini, potatoes and carrots (from 8 months)

Ingredients:

• 2 medium potatoes
• 1/2 zucchini
• 1/2 carrot
• 1 teaspoon olive oil

Wash all the vegetables, peel them, cut them into small pieces and put them in boiling water. Cook until done for about 20 minutes (put the zucchini at the end, it cooks for about 5-7 minutes). We do not add salt. Take out the vegetables, rub through a sieve or beat with a blender, season with oil.

Carrot and zucchini puree from 8 months.

Ingredients:

• 1 carrot
• 1 zucchini
• 1 teaspoon olive oil

Wash the vegetables, peel them, cut them into small pieces and put them in boiling water. Cook until done for about 20 minutes (put the zucchini at the end, it cooks for about 5-7 minutes). We do not add salt. Take out the vegetables, rub through a sieve or beat with a blender, season with oil.

You can prepare puree from various hypoallergenic vegetables - potatoes, zucchini, cauliflower, broccoli, cabbage, squash.

Steamed vegetable cutlets from 1 year

Ingredients:

• 50 grams each of zucchini, cauliflower, carrots, green peas, eggplant (for older children)
• 50 g semolina

Wash the vegetables, grate them or chop them finely and add boiling water to crush them later. You need to add a little salt and then add semolina. When the semolina swells, roll into balls and dip in flour. Now steam the cutlets for 5-7 minutes. For older children, you can fry it.

Zucchini casserole from 1 year

Ingredients:

• 150 g rice cereal
• 1 zucchini
• 1 egg
• greenery

​Wash and boil the rice. Wash the zucchini, remove the peel and seeds, and grate on a fine grater. Mix rice and zucchini, add 1 egg, herbs, older children can also add garlic. Place in a baking dish, which we grease with butter. Bake for 25-30 minutes over medium heat.

Vegetables should be in a child's diet every day. But what if he goes on strike and stubbornly rejects these products? We offer to prepare vegetable dishes for children, which even the most picky people will not refuse.

Golden zucchini

Zucchini is one of the most popular vegetables, especially in baby food. It is convenient to make purees and soups from it. However, sometimes you can cook something more interesting, for example a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tbsp. l. flour, stirring the base with a whisk. You can lightly beat it with a mixer - this will make the casserole more airy. Pour the dough into a greased form and place in an oven preheated to 200 °C for 45-50 minutes. This children's zucchini dish can be given to children from 2 years old. For older children, you can add grated cheese to the dough.

Cabbage instead of meat

White cabbage also deserves a place in children's diets. And to make kids make friends with it faster, make vegetable cutlets. Scald 500 g of cabbage leaves with boiling water and pass through a meat grinder. Place the minced cabbage in a frying pan with 10 g of butter and 3 tbsp. l. milk. Pour 3 tbsp. l. semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. Combine the cabbage base with 1 egg and 2 tbsp. l. flour, beat into a homogeneous mass and form cutlets. Roll each one in flour and bake for 20 minutes at 180°C. With sour cream this baby food will disappear twice as fast.

Vitamin pizza

Often children's cauliflower dishes are not very popular with kids. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and place it in the oven for 5 minutes at 180 °C. Then cool it, beat in 1 egg, 2 tbsp. l. olive oil, 100 g grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes 5-7 mm thick and bake in the oven for 20 minutes at 180 °C. Lightly coat them with tomato paste and add any vegetables and fillings that your children like best. Place the pizzas back in the oven for 5-7 minutes. Children love pizza, and this variation will certainly intrigue them.

Variegated pudding

Vegetable broccoli pudding is another interesting cabbage variation. We separate 100 g of cabbage into inflorescences. Grate the same amount of carrots and potatoes. Dice 1 yellow bell pepper, 150 g ham. Pour boiling water over 30 g of oatmeal for 15 minutes. Combine them with broccoli, chopped vegetables and ham and add a little salt. Grease a baking dish with oil, sprinkle with ground breadcrumbs and lay out the vegetable base. First, bake the pudding in the oven for 20 minutes at 180°C. Then fill it with a mixture of 50 ml of milk, chicken egg and 1 tsp. vegetable oil and return to the oven for 10 minutes. By the way, you can put cabbage pudding in your children’s lunchbox when sending them to school.

Potatoes with a surprise

Many children's potato dishes are liked by little ones. To prevent them from becoming boring, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard-boiled eggs. Fry the chopped onion until transparent. Puree the potatoes in a blender, add 2 tsp. butter and a pinch of salt. We make the filling from the eggs: finely chop and mix with brightly colored vegetables, such as red pepper, green onions, cabbage, also finely chopped. Spread the puree on baking paper in a layer 4-5 mm thick, tamp the egg-onion filling on top and roll it up. Place it on a greased baking sheet, sprinkle with breadcrumbs and place in the oven for 30 minutes at 180°C. Even the most discriminating little gourmets will appreciate this dish.

Sunny soup

When you want to diversify your child's menu, think about children's dishes from. Delicate pumpkin cream soup is exactly what the body needs in the fall. Cut 250 g of pumpkin pulp and 100 g of carrots into cubes. Pour the vegetables into boiling water and cook for 20-25 minutes until they soften. Cool them and beat them with a blender into a homogeneous puree. You can add 2-3 chopped sprigs of dill or parsley here. Pour 125 ml of heated milk into the vegetable mixture and cook over low heat for 5 minutes. If the consistency seems too thick, add a little vegetable broth. This bright soup with a seductive aroma is sure to please children.

Tricky cupcake

Not all children love them, which can’t be said about cupcakes. So why not combine them into a single whole? Beat 2 eggs with ½ cup sugar into a homogeneous light mass. Alternately add 100 g of softened butter, 2 grated carrots, 1 cup flour, 1 tsp. baking powder and knead the dough. If your kids don't mind raisins, you can add them too. Grease the muffin tins with butter and fill ¾ full with dough. Bake the cupcakes for 30 minutes at 200°C. For a crispy crust, you can lightly sprinkle the tops with sugar. The kid will never guess what the cupcakes are made of and will eat them with pleasure.

We hope that these children's recipes will appeal to little gourmets and will add to your collection of favorite recipes. Bon appetit and good health to your kids!

I bring to your attention a wonderful recipe for baked cutlets for children, which you can please both your baby and adult family members. The cutlets do not need to be fried, which will save your time and are undoubtedly healthier. You can give such cutlets to a child from 1 year old, but then it is better not to use garlic and put less onion.


Ingredients:

• Chicken fillet - 1 pc.
• Zucchini - 1 pc.
• Onion - 1/2 pcs.
• Egg - 1 pc.
• Garlic - 1 clove (if the child is over 2 years old)
• Flour - 5 tbsp.
• Salt - to taste

Step-by-step photos on how to prepare the recipe:

Grate the peeled zucchini onto a coarse grater, add salt and leave for 10 minutes.

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

• beef;
• veal;
• lean pork;
• rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

• chicken;
• turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

• halibut;
• sole;
• pollock.

From river fish only suitable:

• pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:

• stewing;
• baking in the oven;
• steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

• 100 g beef;
• 20 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

• 40 g pork without fat;
• 50 g beef;
• 10 g white bread;
• 5 g onions;
• salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

• 90 g minced meat;
• 10 g carrots;
• 10 g cabbage;
• 10 g onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g white bread;
• 30 g cereals (buckwheat or rice);
• 10 g onion;
• 1 / 3 boiled eggs.
• For the sauce:
• 50 g broth;
• 10 g sour cream;
• 5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

• 90 g chicken meat from thigh or breast;
• 10 g onion;
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

• 100 g turkey meat (breast or legs);
• 1 tbsp. a spoonful of boiled rice;
• 1 / 2 eggs;
• 10 ml milk;
• salt;
• greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

• 100 g pike perch fillet (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30 g hard cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

• 300 g pike perch (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30–40 g cottage cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

• 40 g lean pork;
• 50 g beef;
• 10 g white bread;
• 1 egg white;
• salt;
• greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1 / 2 egg whites;
• dill;
• salt;
• a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

• 90 g chicken fillet;
• 1 tbsp. a spoonful of boiled rice or rice flakes;
• 1 / 2 eggs;
• salt;
• greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

• 100 g chicken breast;
• 50 g potatoes;
• 30 ml milk;
• 200 ml chicken broth;
• salt;
• Bay leaf;
• greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.

Broth with fish balls (from 1.5 years)

Ingredients:

• 60 g pollock fillet (or hake, or pike perch);
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• 1 / 4 eggs;
• dill;
• salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

• 100 g cod;
• 15 g white bread;
• 5 g onions;
• 8 g spinach;
• parsley;
• 10 g salad;
• 1 teaspoon butter;
• 1 egg;
• salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

• 100 g minced pork or beef;
• 2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
• 1 / 4 eggs;
• 1 teaspoon flour;
• salt;
• greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

• 50 g pork or beef;
• 10 g bread;
• 1 tbsp. spoon of milk;
• 10 g carrots;
• 10 g onion;
• 1 tbsp. spoon with a heap of rice;
• 1 / 4 eggs;
• salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

• 60 g cod fillet;
• 30 g white bread;
• 150 ml milk;
• 30 g cottage cheese;
• 10 g onion;
• 1 / 2 eggs;
• 2 tbsp. spoons of sour cream;
• greenery;
• salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches the consistency of sauce, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g white bread;
• 1 / 4 egg yolk;
• 1 tbsp. spoon of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

• 5 g (1 tbsp) flour;
• 1 tbsp. a spoonful of sour cream 10% fat;
• 20 ml milk;
• 20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

• 1 / 2 teaspoons flour;
• 80 g low-fat broth;
• 1 / 2 teaspoons butter or heavy cream;
• lemon juice;
• salt.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1 / 2 glasses of water;
• 1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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1. Vegetable cutlets with rice

Potatoes – 2-3 tubers
Carrots – 1 piece
Onion – 1 head
Zucchini – 1 piece
1 egg
A small piece of cabbage
0.5 cups cooked rice
5 tbsp. spoons of flour
Breadcrumbs
Salt pepper
Vegetable oil

You can adjust the amount of vegetables to your taste: you can add more or less of something.

Cut potatoes, carrots and cabbage into small pieces and boil in salted water. We drain the water through a strainer. Cool the vegetables and grind them in a meat grinder. Grate the zucchini and combine with vegetables. Salt the mixture, add flour, rice and egg. Mix well. If the mass turns out to be liquid, fry them like pancakes, spooning them into hot oil. If the mass is thick enough, form cutlets, bread in breadcrumbs and fry on both sides.

2. Cabbage cutlets

500 g cabbage
100 ml. milk
2 eggs
2 tbsp. spoons of semolina or flour
Salt
Crackers
Vegetable oil

Finely chop the cabbage and place in a saucepan. Pour milk into it and leave to simmer until done over low heat. When the cabbage becomes soft and the milk has almost evaporated, beat in the eggs and stir very quickly so that the eggs do not cook in the hot mixture. Immediately add semolina or flour and salt.

Mix. Then we form cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

3. Carrot cutlets recipe

500 g carrots
50 g cream
1 tablespoon semolina
100 g dried apricots
2 teaspoons sugar
Salt
Egg – 1 piece (divided into white and yolk)
Breadcrumbs
Vegetable oil

Grate the carrots and simmer in cream, covering the pan with a lid, over low heat. As soon as the carrots become soft, add semolina, mix thoroughly and simmer a little more. Finely chop the dried apricots. Mix carrots with dried apricots, salt, sugar and egg yolk. Stir the mixture. Forming cutlets. Beat the egg white, dip the cutlets in it, roll them in breadcrumbs and fry in oil until cooked.
Sweet vegetable cutlets.

4. Carrot-apple cutlets

Apples – 4 pieces
Carrots – 6 pieces
Milk – 100 ml.
Semolina – 1-2 tablespoons
Butter – 2 tbsp. spoons
1 egg
Sugar – 1/2 teaspoon
Breadcrumbs
Vegetable oil

We cut off the peel from apples and carrots, and remove the core from apples. Grate the carrots and cut the apples into small strips. First, simmer the carrots in milk with butter until soft, then add apples, semolina, sugar and salt. Cook until done. Beat the egg. Cool the mixture, add the egg and mix. Forms cutlets, bread them in breadcrumbs and fry. These cutlets are delicious with sour cream!

5. Pumpkin cutlets

500 g pumpkin
50 g cream
1 tbsp. spoon of semolina
2 teaspoons sugar
1 egg (divided into white and yolk)

Grate the pumpkin on a fine grater and squeeze out the juice. Mix the cream with pumpkin juice and simmer the grated pumpkin in this sauce under a closed lid for about five minutes. Then add semolina, sugar and yolk, stir and form cutlets. Beat the egg whites, dip the cutlets in it, bread them in breadcrumbs and fry in oil on both sides.