Liver pancakes with bulgur and greens
Chicken liver pancakes with the addition of bulgur and greens are very tasty and hearty. Pre-boiled bulgur and finely chopped liver combine with onion, herbs and spices. Fry the liver pancakes on a pan until crispy on both sides. The original liver pancakes are a nutritious dish that doesn't need to be topped. Ingredients (for 6 servings)
Chicken liver - 500 g
Bulgur - 150 g
Onions - 130 g
Fresh parsley - 20 g
Starch (potato or corn) - 40 g
Vegetable oil - 50 ml
Salt - to taste
Ground black pepper - to tast
Prepare all the ingredients.
It is most convenient to use fine milled bulgur.
Starch is suitable potato or corn starch.
Instead of parsley you can use dill or other herbs. Boil 400 ml of water.
Heat 20 ml of oil in a heavy bottomed saucepan. Pour in the bulgur. Saute for 2-3 minutes over medium heat, stirring constantly with a spatula.
Pour 400 ml of boiling water over the bulgur, season with salt and stir to combine. Bring to the boil and cook for 10 minutes to let the kernels swell and become soft.
Let the boiled bulgur cool down a little.
Rinse chicken liver. Cut into small cubes. Place in a bowl.
Add boiled bulgur to liver.
Mix well.
Peel and rinse onion. Rinse parsley. Cut onion into small cubes, chop parsley finely. Add to the rest of the ingredients and mix well.
Starch these in with the starch. Taste and season with salt and pepper.
Stir to mix.
Heat oil in a deep frying pan. Spoon out small portions of liver mixture and smooth out. Fry over medium heat for 2-3 minutes on each side, until browned. Flip gently, so that the fritters do not fall apart. The fritters should be small so they are easy to flip.
Liver pancakes with bulgur and greens are ready.
Bon appetit