Liver pancakes with carrots
Let's make chicken liver pancakes with onions and carrots. The mixture for these pancakes is quite liquid, as it is mixed on the basis of chopped liver with vegetables in a blender, as well as with eggs and flour. We get exactly pancakes, not cutlets - thin, flat, with a rich flavor of liver and bright specks of carrot on the cut. Ingredients (for 5 servings)
Chicken liver - 500 g
Onions - 90 gr (1 medium-sized)
Carrots - 90 gr (1 medium-sized)
Flour - 100 g (3 heaped tablespoons + 2 teaspoonfuls)
Egg - 1 pc.
Salt - 1/2 tsp.
Ground black pepper - 1/5 tsp.
Sunflower oil (for frying) - 75 ml (5 tbsp. spoons
Prepare the necessary ingredients.
Peel the onions and carrots and cut them into small pieces.
Put the onions and carrots in the bowl of a blender with a "knife" attachment.
Shred the vegetables.
Rinse and drain chicken liver.
Transfer liver to blender along with chopped vegetables.
Mix until smooth.
Beat egg, add flour, salt and black pepper.
Knead everything once more.
Pour the liver mass into a bowl (or don't pour, if it is convenient for you to fill it with a spoon).
In a frying pan, heat sunflower oil (3 tablespoons). With a tablespoon, place the liver and vegetable mixture in the oil (about 2 tbsp.) in the form of flatbreads.
Fry the pancakes over medium heat for about 2 minutes on each side.
Transfer the finished fritters to a napkin.
Fry the next batch, adding oil as needed.
I made 25 pancakes from the number of ingredients listed in the recipe.
Thin liver pancakes with carrots are ready. Serve to the table hot or warm with greens, sauce, any garnish.
Such pancakes can be used for sandwiches instead of sausage.
Bon appetit