Chopped liver pancakes with vegetables
Even those who don't particularly like the taste of liver will like these liver pancakes. They are made with minced chicken liver and vegetables (potatoes, onions, and carrots), with mayonnaise and garlic. Just because the share of vegetables in the stuffing is significant, the liver component becomes less pronounced. Also, these pancakes are soft and juicy - you should try it! Ingredients (for 3 servings)
Chicken liver - 250 g
Potatoes - 130 gr (1 large)
Carrots - 70 gr (1 pc.)
Onions - 70 gr (1 pc.)
Egg - 1 egg
Mayonnaise - 60 g
Flour - 40 g
Garlic - 1 clove
Sunflower oil (for frying) - 70 ml
Salt - to taste
Ground pepper - to tast
Prepare the necessary ingredients.
Grate peeled potatoes on a coarse grater.
Peel and grate carrots on a coarse grater.
Peel the onion and cut it into small cubes.
Combine potatoes, onions and carrots in a bowl.
Rinse chicken liver and dry with paper towel. Cut the liver into small pieces, literally chop it with a knife. If you pass the liver through a meat grinder, the recipe will lose its zest, so chop it, do not be lazy. :)
Transfer the liver to the vegetables.
Beat an egg, add mayonnaise, flour, salt and ground black pepper. Peel garlic clove, squeeze and add to bowl.
Mix the filling with a spoon and place it in the fridge for 30 minutes.
After 30 minutes, you can start frying the pancakes.
Heat 2 tablespoons of sunflower oil in a frying pan. Put 1,5 tbsp. of stuffed liver and vegetables in oil, forming flat round flatbreads.
Fry the liver pancakes on just below medium heat under a lid. In about 5 minutes, the bottom side will be toasted and the top will be firm.
Flip the fritters to the other side, cover the pan again and fry for another 5 minutes on just below medium heat, until cooked through.
Transfer the finished fritters to a napkin, meanwhile fry the next batch. Add oil as needed.
Juicy, soft and very tasty fritters of liver and vegetables will be enjoyed by all without exception.
Bon appetit