Liver pancakes with rice
If you like chicken by-products, I suggest making very tasty liver pancakes with rice. The rice gives the liver pancakes a hearty and interesting texture. The fritters turn out tender, soft, yet dense. Ingredients (for 5 servings)
Chicken liver - 500 g
Rice (dry) - 50 g
Egg - 1 egg
Flour - 2-3 tbsp.
Vegetable oil (for frying) - 30-45 ml (2-3 tablespoons)
Salt - to taste
Ground black pepper - to tast
Prepare all the products according to the list.
Rinse the rice, changing the water several times, and put it in a small saucepan. Pour clean water (110 ml) and put it on the fire. Bring water to a boil and cook over low heat until tender, 12-15 minutes. Lightly salt (pinch) the rice while cooking.
When ready let the rice cool slightly.
Transfer chicken liver to the bowl of a kitchen blender with the attachment "knife". Grind liver until smooth.
In a bowl, combine the cooled rice and liver.
Add the egg.
Stir well. Then add flour, salt (0.5 tsp.) and ground pepper (0.25 tsp.) to taste.
Again, mix everything well.
Heat a frying pan, pour a little vegetable oil (2 tablespoons). Spread 1-2 tablespoons of liver dough on a pan, forming pancakes.
Fry fritters for 2-2,5 minutes on each side.
Fry fritters of remaining batter in the same manner.
Cooked fritters with rice are ready.
You can serve the fritters hot or cold, with sour cream, fresh tomatoes or herbs. Even very delicious if the fritters will be put on a fresh bread greased with butter.
Bon appetit