Liver pancakes with potatoes
A simple and delicious recipe for liver lovers. Let's make delicious, ruddy liver pancakes with potatoes. This is a complete lunch or dinner, as it has both a meat component and vegetables.
Ingredients (for 3 servings)
Potatoes - 500 g
Chicken liver - 300 g
Onions - 100 gr
Egg - 1 egg
Flour - 100 gr (2/3 cup of 250 ml)
Sour cream (15% fat content) - 30 g
Mustard - 10 g
Vegetable oil - 30 ml
Dried provender herbs - 2 pinches
Salt - to taste
Ground black pepper - to tast
Prepare all the necessary ingredients.
Buy chicken liver from a trusted butcher store, fresh. It is better not to use frozen liver.
Mustard is good, both spicy and sweet.
Use sour cream of any fat content.
Rinse chicken liver well under cold running water. Cut off excess fat from the liver. Cut the liver into 2-3 pieces.
Clean and rinse onions and potatoes. Cut the vegetables into small pieces.
Pass the sliced potatoes, onions and chicken liver through a meat grinder (or beat with a blender and put in a bowl).
Beat the egg into the minced meat and stir to combine.
Add sour cream and mustard, stir to combine.
Stir in sifted flour. Stir to make sure there are no flour lumps.
Stir in the propaganda herbs and season with salt and pepper to taste. Stir to combine.
Heat a frying pan with vegetable oil. Spoon portions of the potato and cookie mixture into the pan. Fry the fritters over medium heat for 2 to 3 minutes on each side, until crispy.
Place the liver and potato fritters on a paper towel to remove any remaining oil.
Serve the fritters immediately after cooking with sour cream or other sauce, salad with fresh or pickled vegetables.
Bon appetit