It is known how useful the dishes from the liver, because they contain a huge amount of vitamins and minerals. This is a “fastidious” product, but cooking cutlets is even possible for novice cooks.
Liver patties - general principles and methods of cooking
The liver is ground in a blender or through a meat grinder, other components are added (there are quite a few options) and fried in vegetable oil (smaltse).
Liver patties - food preparation
For chops fit chicken, pork or beef liver. It is no secret that the quality of the finished dish is 90% dependent on the products from which it is prepared. Therefore, the choice of the liver must be approached with all responsibility. Try to give preference not to the frozen, but to the fresh product. Also, it will not be superfluous to pay attention to its color and smell. The liver should not be too dark or light.
My chicken liver and pour over boiling water to remove bitterness. With beef we remove a rigid film, we cut off rough streaks and vessels. Swine - my and cut off all unnecessary. Next, cut the liver into pieces and grind in a blender or grind through a meat grinder.
Liver Patties - The Best Recipes
Recipe 1: Traditional Liver Patties
This is the most common recipe. For the preparation of this dish will suit any liver (chicken, pork, beef). Wheat flour is used as a thickener.
Ingredients
• Liver - 0.5 kg;
• lard - 100 gr .;
• flour - 100 gr .;
• one onion;
• one egg;
• starch - 1 tea. spoon;
• salt;
• black pepper;
• vegetable oil or lard.
Cooking method
Everything is very simple. Grind in a blender or grind onion, lard and liver through a meat grinder. Add to the mixture a slightly beaten egg, starch and flour. All mix, salt and pepper to your liking.
On a preheated pan, pour a little vegetable oil and in a tablespoon spread the liver mixture like fritters. Fry for a very short time (about 2 minutes on each side) on medium heat. No need to overdo it on fire, for they will lose their tenderness and take on a completely unappetizing look. Try to make cutlets not thick, then they will quickly and well be fried.
Serve with anything: mashed potatoes, vegetable salad, buckwheat cereal, pasta ... It will be delicious with any side dish.
Recipe 2: Liver Patties with Rice
These cutlets can be served even without a side dish, since they already contain rice in their composition. This tasty and delicate dish especially will appeal to children, especially since the growing body especially needs this product.
Ingredients
• Beef liver - 0.5 kg;
• one egg;
• rice - 200 gr .;
• starch - 2 tsp. spoons;
• large onions - 1 pc .;
• salt;
• dill (black pepper, basil);
• vegetable oil.
Cooking method
Boil rice. Grind beef liver and onion in a blender or grind through a meat grinder. Add slightly beaten egg, rice, starch, chopped dill or other spices (at your discretion), salt. All thoroughly mixed and fried in vegetable oil (described in the previous recipe).
Recipe 3: Liver patties with semolina
With the semolina, too, very tender cutlets are obtained, which are especially tasty with tomatoes and green onions. They are very convenient to cook sandwiches or sandwiches.
Ingredients
• Chicken liver - 0.5 kg;
• large onions - 1 pc .;
• semolina - 100 gr .;
• egg - 1 pc .;
• salt;
• vegetable oil.
Cooking method
Grind in a blender or grind onion, liver through a meat grinder. Pour the semolina into the mixture and give it a little brew, swell. Next, add the beaten egg, salt. Put the liver mass in the form of small cakes on a pre-heated pan (with sunflower oil) and fry on both sides.
Recipe 4: Liver patties with pork and oatmeal
This is just a great recipe! Quickly prepared, simple and useful ingredients. Such a dish is not a shame to serve the guests, and it looks like it is not pancakes, but the most real burgers.
Ingredients
For cutlets:
• beef liver - 0.4 kg;
• fatty pork (brisket) - 100 gr .;
• oatmeal - 50 gr .;
• milk - 50 ml;
• soda - ½ tsp. spoons;
• garlic - 1 clove;
• salt, black pepper.
For the sauce:
• sour cream (15-20%) - 150 ml;
• large onions - 1 pc .;
• water;
• salt.
Cooking method
Fill the oatmeal with milk at room temperature, withstand them for 20 minutes. Grind pork and liver in a blender or grind through a meat grinder. Add minced cloves of garlic and swollen oatmeal to the mince. Salt, pepper, add soda and mix thoroughly until a homogeneous consistency.
Slightly fry in vegetable oil, only to get a ruddy crust (spread on the pan with a tablespoon, with a slide). On each side - 3 minutes, no more.
Crush the onion with a knife and fry it in vegetable oil until half cooked. Put the burgers on top of it. Fill sour cream diluted in water (with salt and pepper). There is no exact dosage of water, because in the process of cooking you will have to top it up (it all depends on how much the burgers absorb). Cover and simmer for 15 minutes. Then remove from heat and let it brew for another 15-20 minutes.
Liver patties - useful tips from experienced chefs
• Beef liver, although more useful, is distinguished by its particular hardness. It is necessary to remove the film from it, cut the veins and large vessels.
• Pork - much more tender, but has a slight bitterness. In the liver of young animals, this "defect" is almost not noticeable.
• Be careful with chicken liver! Sadly, large producers use antibiotics, hormones and other harmful additives for growing chickens that accumulate in the poultry liver. Therefore, you need to give preference to "proven" brands.
• When cooking liver patties according to the traditional recipe (with flour), one raw potato is sometimes added to the mince, chopped in a small grater.
• You can only chop the meatballs lightly in a frying pan, and then bring to readiness in a double boiler. This heat treatment is more suitable for diet food, and children will be more useful.
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