Beef liver cutlets with potatoes, zucchini, carrots
The liver cutlets in this recipe are very juicy and delicious. Ground beef liver is supplemented with chopped vegetables, as well as breadcrumbs and eggs, so that the cutlets hold their shape well. Sour cream adds tenderness to the dish. Products
Beef liver - 300 g
Potatoes - 80 g
Zucchini - 100 g
Carrots - 40 g
Onions - 40 gr
Egg (small) - 1 pc.
Bread crumbs - 2 tablespoons
Sour cream - 1 tablespoon
Table mustard - 0,5 tsp.
Vegetable oil - 40 g
Garlic - 1 clove
Salt - to taste
Ground black pepper - to tast
Prepare all the ingredients according to the list.
Peel vegetables.
Free liver from membranes, cut into medium slices.
Cut onion into 4-8 pieces.
Grind liver with onion through a meat grinder in a deep container.
Grate carrots on a medium grater and send to the liver.
In the same place grate the garlic on a fine grater.
Grate potatoes and zucchini on a coarse grater. Put the vegetables to the minced liver.
Pour the breadcrumbs into the stuffing, beat the chicken egg. Add mustard and sour cream. Season with salt and pepper.
Stir the stuffing well until homogeneous.
Heat vegetable oil in a frying pan over medium heat. Spoon the filling into the frying pan, forming rounded cutlets.
Fry cutlets on both sides for 5-6 minutes.
The liver cutlets are ready. Serve the dish to the table, adding any side dish/salad or as a snack, they are good even when cold.
Bon appetit