Liver pâté with rice, onion, and zucchini
Description
Today I suggest you make a delicious beef liver casserole pie, which you can easily substitute with chicken or goose liver. Add your favorite dried herbs, such as dill, parsley, or Italian herbs, as well as your preferred grain: semolina, oats, or millet, and each time you'll get a dish with a new and unique flavor. Good luck!
Instructions
- 1
Step 1
Clean the liver from membranes and bile ducts, then pass it through a meat grinder together with an onion. I always make extra liver mince and freeze it. This way, I can quickly prepare a delicious dish anytime.
- 2
Step 2
Add the grated and squeezed zucchini, eggs, and cooked rice to the meat mixture. I always add dried green onions, which not only give the dish extra flavor but also improve its texture by absorbing excess moisture without making it heavier. Add marjoram, salt, pepper, and thoroughly mix the meat mixture.
- 3
Step 3
Grease the baking dish with oil and sprinkle with breadcrumbs. Place the liver mixture in the dish and bake in a preheated oven at 200 degrees until golden brown.
- 4
Step 4
The center of the finished liver pâté should spring back, and the edges should pull away from the pan. Let it stand for about 5 minutes.
- 5
Step 5
Can be served hot or cold, garnished with fresh herbs, vegetables, or salad. Sour cream or yogurt dressing can be served separately.