Liver pancakes with mushrooms

Recipe photo: Liver Fritters with Mushrooms Appetizing, juicy and hearty beef liver pancakes with mushrooms and herbs. Mushrooms sauteed with onions and garlic make the pancakes nutritious and flavorful, and sour cream makes them more tender. These liver fritters are good as a hearty snack and as an accompaniment to lunch or dinner.    

Ingredients (for 3 servings)

Beef liver - 400 g

Champignons - 100 g

Egg - 1 egg

Onions - 60 g

Garlic - 5 g

Sour cream - 30 gr

Flour - 30 gr

Semolina - 15 gr

Fresh herbs (parsley) - 10 g

Ground pepper (mix) - 1 pinch

Baking powder - 0,5 teaspoon

Mushroom seasoning (optional) - 1.5 tsp.

Vegetable oil (for frying) - 50 ml


Prepare the necessary ingredients. Sour cream is suitable for any fat content.

Beef liver rinse well and dry with paper towel from excess moisture. Remove the film on the surface of the liver (it is well removed by hand).

Slice the liver into free-form pieces. Send in the bowl of a blender and grind or mince.

Grind beef liver into a bowl.

Add egg to liver. Stir it.

Add the sour cream and stir. Sour cream will make the flavor of cooked pancakes more tender.

Stir in the flour and semolina. Stir to mix.

Add the baking powder, mushroom seasoning and ground pepper mixture. Stir and leave to swell for 10 to 15 minutes.

Meanwhile, peel and dice the onion and garlic.

Heat half of the total volume of vegetable oil (25 ml) in a pan. Place the chopped onion and garlic. Sauté them over a low heat for 2 to 3 minutes, stirring.

Wash and dry mushrooms and cut into small cubes together with the stalks. Add to the onions. Saute for 5-7 minutes over medium heat.

Let the mushrooms and vegetables cool slightly.

Add mushrooms and onions to the liver mass. Stir it.

Rinse and dry the greens. Remove thick stems. Chop leaves finely. Add to the liver mass (a few greens can be left for serving).

Mix until smooth.

Heat remaining oil in a frying pan. Use a tablespoon to spread the liver mixture into rounded pancakes. Fry on one side over low heat for about 3 minutes.

Flip and cook another 3 to 4 minutes on the other side, until brown.

Place the fried fritters on a paper towel to absorb excess oil.

Fry the remaining biscuit fritters in the same manner.

Liver fritters with mushrooms are ready - you can serve with sour cream or other appropriate sauce.

Liver fritters are delicious to eat both warm and cold. Bon appetit!