Liver pancakes with cottage cheese
A great idea is to add cottage cheese to the filling for the liver pancakes. You can't taste the cottage cheese in the finished pancakes, but the taste of the liver itself becomes more delicate and less intense. The liver-cheese pancakes are thin and fry quickly. Ingredients (for 4 servings)
Chicken liver - 400 g
9 % fat cottage cheese - 150 g
Flour - 50 gr (3 tablespoons + 1 teaspoon)
Egg - 1 egg
Vegetable oil (for frying) - 60-75 ml (4-5 tablespoons)
Salt - 0,5 tsp. (to taste)
Ground black pepper - 1/6 tsp.
Prepare the necessary ingredients.
Rinse chicken liver, dry it with paper towel and transfer it to the bowl of a food processor with a knife attachment.
Add the cottage cheese in the same bowl.
Break the egg into whites and yolk. The yolk transfer to the liver and cottage cheese, add salt, ground black pepper and flour.
Grind the ingredients together.
The resulting liver mass transfer to a bowl. Beat egg white with a whisk or a mixer to a stiff foam and add to the minced liver mass.
Stir gently with a spatula into the minced meat for the liver pancakes.
Heat a frying pan with vegetable oil. Spoon about 2 tablespoons of the minced liver mixture into the pan, forming small pancakes.
Fry the fritters over medium heat for about 2-3 minutes on each side. Fry all fritters this way. I made 16 of them.
Chicken pot pancakes with cottage cheese are ready!
Serve hot or warm with any side dish or sauce to your liking.
You can also use chicken liver and cottage cheese fritters instead of sausage for sandwiches.
Bon appetit!