Liver cutlets with potatoes
No flour is added to these liver patties. Instead, boiled potatoes and breadcrumbs are added to the filling. This results in a completely different texture, more fluffy and airy. Liver cutlets with potatoes are delicious, juicy and tender, they are definitely worth a try! Products
Chicken liver - 500 g
Potatoes - 330 g
Onions - 100 gr
Egg - 1 egg
Bread crumbs - 35 g
Fresh parsley - 20 g
Garlic - 2 cloves
Vegetable oil - 45 ml (3 tablespoons)
Salt - to taste
Ground black pepper - to tast
Prepare all the necessary products.
Potatoes are washed and poured into a pot with water.
Boil the potatoes for about 20 minutes after boiling, until tender.
After that, let the potatoes cool down and peel them.
Cut the potatoes into large pieces. Peel the onion and also cut into large pieces.
Pass the potatoes through a meat grinder with medium holes.
Onion is also minced through a meat grinder and added to the bowl with the potatoes.
Wash and dry liver with a paper towel. Remove unnecessary veins.
The liver is also put through a mincer and added to a bowl.
Finely chop the parsley and add it to the stuffing.
Peel garlic, pass it through a press and also add it to the stuffing.
Also add salt, pepper, breadcrumbs and egg.
Everything is mixed well until homogeneity. It is possible to use a mixer.
Heat a frying pan with 1-2 tbsp of vegetable oil. Spoon out the minced liver with a spoon and fry the cutlets on medium heat for 2-3 minutes, until browned.
Then turn the cutlets on the other side, turn the heat down, cover the pan with a lid and fry another 3 minutes, until browned. So fry all the cutlets in batches, adding vegetable oil as necessary.
Liver cutlets with potatoes are ready.
Bon appetit