Chopped chicken liver cutlets

Prepare all the ingredients.

Buy liver from a trusted butcher store. It is better to take fresh chilled liver, not frozen.

Use sour cream of any fat content, it can be replaced by heavy whipped cream.

Rinse liver well under cold running water, cut off excess fat and film. Inspect each piece of liver to make sure there is no bile.

Cut liver into small cubes and place in a deep bowl.

Peel and dice onions and add to liver. Add cubes of onion and liver and stir together.

Finely chop the herbs with a knife and add to the rest of the ingredients. Add the greens and mix well.

Whisk in the eggs. These will help hold together when frying. Stir to mix.

Add sour cream. Stir to mix.

Stir in sifted flour.

Adjust the amount of flour based on the consistency of the dough. If the cutlets do not hold their shape well when frying, then add a little more flour.

Add dried garlic, chopped suneli, salt and ground black pepper. Stir to combine.

Heat oil in a frying pan and with a tablespoon put there liver batter, forming pancakes like pancakes.

Fry liver patties for 2-3 minutes on each side, until crispy. You can cover the pan with a lid.

Done cutlets lie on a paper towel so that the excess oil is absorbed.

Fry all the cutlets this way, adding oil as necessary.

Chopped chicken liver cutlets are ready. Serve them to the table, adding the sauce of your choice.

Bon appetit