Fritters of liver and rice
Thin liver pancakes with rice will please even those who are not too fond of liver and dishes made of this healthy product! The soy sauce and boiled rice make the flavor of the fritters softer and softer. The specified number of ingredients makes a lot of pancakes, a whole mountain of them, but they are so delicious that they go off like seeds). Ingredients (for 5 servings)
Pork liver - 700 g
Rice - 100 g
Onions - 180 gr
Eggs - 2 pcs.
Flour - 3 tablespoons
Soy sauce - 4 tbsp.
Dried Italian herbs - 1,5 tsp.
Salt - 0.25-0.5 tsp.
Ground black pepper - 0,25-0,5 tsp.
Vegetable oil (for frying) - 6-7 tbsp (100 ml
Prepare the necessary ingredients. I got 25 liver pancakes of small size from the indicated amount.
Pour the rice into a pan or a saucepan, pour about 200-250 ml of water, turn the heat up to maximum and bring to a boil. Then turn the heat down to low, cover the pot and simmer the rice for about 15 minutes, until soft.
Toss the boiled rice in a colander, rinse with a little cold water and leave to drain.
Rinse pork liver, dry with paper towel and cut into small pieces.
Peel the onion and cut it into large cubes.
In a blender or the bowl of a food processor, put pieces of liver and onion.
Mince the liver and onion until smooth.
Transfer the liver and onion mixture to a bowl.
Beat in eggs.
Mix until smooth.
Pour in soy sauce.
Stir well again.
Stir in the flour, ground black pepper, dried Italian herb mixture and salt, keeping in mind that the soy sauce is quite salty.
Stir in the resulting minced meat for the liver pancakes.
Add the boiled rice.
Stir the minced meat again.
Heat vegetable oil in a frying pan. Spoon the minced liver mixture into the pan about 1-2 tbsp. at a time, forming small pancakes.
Fry liver pancakes on medium heat for about 2-3 minutes on each side.
Fry all the minced liver pancakes in this manner.
Such a mountain of liver pancakes turned out.
Serve liver pancakes with rice hot with any side dish you like.
Bon appetit