Liver cutlets
Description
The dish is prepared without unnecessary complications. To help the patties hold their shape well, be sure to add semolina or wheat flour. Keep in mind that if using semolina, the liver mixture must rest for at least half an hour, otherwise the grain won't swell properly. You can add various spices and seasonings to the mixture according to taste. Liver patties won't turn out fluffy and round, but rather more similar to pancakes. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the liver from films, remove the vessels.
- 2
Step 2
Cut the offal into pieces and cover with cold water or milk. Leave for 5 minutes, then drain the liquid. Repeat this process 3-4 times, refilling each time, to thoroughly rinse the liver and remove any bitterness.
- 3
Step 3
Drain the water and pass the sliced pieces of liver through a meat grinder into a bowl, using a grinder plate with small holes.
- 4
Step 4
Add semolina and seasoning there as well, a little salt. Add other spices to taste: ground dried garlic, sun-dried tomatoes, basil, etc.
- 5
Step 5
Beat the chicken eggs. If they are small, add 3 eggs. If using quail eggs, beat about 10–15 pieces.
- 6
Step 6
Thoroughly mix everything to ensure the semolina is evenly distributed throughout the liver mixture. Let the mince rest for at least half an hour at room temperature, covering it with a towel or plastic wrap to prevent drying out.
- 7
Step 7
After the specified time, pour half of the vegetable oil into the pan and heat it. Reduce the heat to medium and, using a tablespoon, place portions of the liver mixture into the oil. Fry each side for 3-5 minutes until golden brown, making sure they don't burn.
- 8
Step 8
Place the liver cutlets on a plate and serve hot. They are especially delicious with sour cream or garlic sauce. Enjoy your meal!