Liver pancakes with buckwheat
Chicken liver pancakes with buckwheat turn out very tasty, soft and fluffy. Buckwheat perfectly complements the liver, making its taste less pronounced and more delicate. Buckwheat-buckwheat pancakes are made quickly, especially if you have leftover buckwheat porridge, say, from yesterday's dinner - don't hesitate to use it! Ingredients (for 4 servings)
Chicken liver - 400 g
Buckwheat grits - 80 g (weight in raw form)
Onions - 100 g
Flour - 4 tablespoons
Egg - 1 pc.
Sunflower oil - 70 ml
Salt - to taste
Ground pepper - to tast
Prepare the necessary ingredients.
Rinse buckwheat (80 g).
Boil water (240 ml) in a pot / saucepan, salt it. Pour the buckwheat into the pot, bring the water to boil again. Reduce the heat to minimum and cook the groats under a lid until tender, about 15 minutes. The water should evaporate completely. Kasha will turn out loose and boiled.
Boiled buckwheat leave it to cool.
Wash the chicken liver and dry it with a paper towel.
Peel and coarsely chop the onion.
In the bowl of a blender or food processor, put the onion and liver.
Mince the liver and onion until smooth. You can also use a meat grinder, but in this case the minced meat will turn out grits.
Pour the liver mixture into a bowl.
Add the egg, flour, ground black pepper and salt (taking into account the saltiness of buckwheat).
Stir in the liver mixture.
Add cooled buckwheat.
Stir again.
Heat sunflower oil in a frying pan. With a tablespoon put in the frying pan stuffed with liver and buckwheat in the form of thin flat cakes.
Fry liver pancakes on high heat on one side for 3 minutes and on the other side for 2 minutes more.
Transfer the fritters from the frying pan to a sheet of paper towel to absorb excess oil, and meanwhile fry the rest of the fritters.
I made 14 pancakes from the number of ingredients listed in the recipe.
The liver and buckwheat pancakes are ready.
Serve the liver and buckwheat pancakes hot with any garnish.
Bon appetit