Bean Fritters with Sausage Stuffing
These delicious and nutritious liver pancakes are delicious. All you need to do is chop chicken liver with a knife, add onion and garlic for juiciness and flavor, and don't forget the flour and eggs so the pancakes don't fall apart while frying. Thanks to the fact that the liver is chopped, the pancakes are very juicy and tender Ingredients (for 3 servings)
Tinned beans - 430g (pure weight)
Flour - 30 gr
Egg - 1 egg
Sausages - 100 gr (2 pcs.)
Fresh dill - 3-4 sprigs (5 g)
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 3-4 tbsp (50-60 ml
Prepare the necessary ingredients.
Drain the marinade from the canned beans. It is not necessary to wash the beans additionally, let a small part of the marinade remain. Now put the beans in a blender with a "knife" attachment.
Grind the beans to a purée. If the beans are soft, you can just mash them with a fork or put them through a meat grinder. In general, choose the method convenient for you.
Put the mashed beans in a bowl.
Beat an egg, add flour, salt and black pepper. Rinse dill, finely chop it with a knife and also send it to a bowl.
Thoroughly mix. You will get a homogeneous bean "dough".
Sausage peel from the shell and cut into thin slices. I used a smoked sausage.
Heat vegetable oil in a frying pan. Spoon the bean batter into the pan about 1 tbsp. at a time, forming small pancakes.
Immediately on the surface of each fritter, place several circles of sausage (I had three).
Fry canned bean fritters on high heat for 3 minutes on each side, until beautifully golden.
Transfer the finished fritters from the pan to a sheet of paper towel to soak up the excess oil, meanwhile fry the next batch.
I ended up with 11 pancakes from the number of ingredients listed in the recipe.
Bean and sausage pancakes are ready to serve.
Bon appetit