Carrot cutlets with chicken liver
Description
Preparing this delicious and healthy dish for lunch or dinner won't be difficult at all. We'll fry the patties and their filling only briefly, so they won't absorb much fat. It's best to serve carrot patties with a tangy or spicy sauce. If someone in your family usually refuses to eat carrots, they'll always enjoy these patties :)
Instructions
- 1
Step 1
Peel the carrot, grate finely (or use the pulp left after juicing), and soak in milk for about 20 minutes.
- 2
Step 2
Add flour, 1/4 tsp pepper, and 1/2 tsp salt to the chicken liver.
- 3
Step 3
Then mix everything well and carefully—coat the liver.
- 4
Step 4
Then place the liver on a preheated pan with vegetable oil and fry for 3 minutes on each side.
- 5
Step 5
Place the fried liver on parchment paper or kitchen towels to cool. Once cooled, the liver can be cut into smaller pieces, but this is not necessary.
- 6
Step 6
While the liver is cooling, finely chop the onion and grate the garlic on a fine grater.
- 7
Step 7
Then they need to be sautéed in a small amount of vegetable oil until the onions become translucent.
- 8
Step 8
We cut the cooled liver into small pieces and add to it most of the garlic and onion sauté.
- 9
Step 9
Add cumin to the same mixture and mix well, but carefully.
- 10
Step 10
Squeeze the carrots slightly to remove the milk, then add eggs, flour, 1/2 teaspoon of salt, the remaining part of the sautéed mixture, and 1/4 teaspoon of pepper.
- 11
Step 11
We knead the carrot dough. Then we shape a small patty and place the liver filling on it. Next, we form the cutlet.
- 12
Step 12
Fry the cutlets in a pan with vegetable oil for 5 minutes on each side. Then place them on a baking sheet and bake in the oven for about 10 minutes at 180 degrees.
- 13
Step 13
Let the patties cool down a bit, then serve them with vegetables and your favorite sauce.