Liver pancakes with rice and mayonnaise
Chicken liver pancakes with rice and mayonnaise are thin, tender, airy, with a ruddy crust. The mayonnaise smoothes out the characteristic taste of the liver. The rice not only makes them more filling, but also gives them an interesting texture.
Ingredients (for 6 servings)
Chicken liver - 300 g
Rice - 30 gr
Onions - 80 gr (1 small onion)
Egg - 1 egg
Mayonnaise - 25 gr
Flour - 50 gr
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 45-60 ml (3-4 tbsp.
Prepare all the ingredients.
Any kind of rice will do.
Rinse the rice well under running water so that it becomes transparent. Pour the rice into a saucepan, add cold water (120 ml) and bring to the boil. Add a pinch of salt. After boiling simmer on low heat until the rice is cooked, 15 to 20 minutes (depends on the type of rice). All liquid should be absorbed. When rice is ready cool it down a little.
Rinse chicken liver, cut into 2-3 pieces. Place in a bowl.
Peel onion, cut in random slices and add to bowl with liver.
Mince the liver and onion with an immersion blender until smooth and lump-free.
Add egg, mayonnaise, salt (0.25 tsp.), and a pinch of pepper. Stir to combine.
Add boiled rice and mix well.
Stir in flour. Mix and knead to make a loose batter.
Heat vegetable oil in a frying pan. With a tablespoon pour liver and rice mixture (about 1-1,5 tbsp.) in the form of flatbread. Fry for 2-3 minutes on each side over low heat.
Cooked liver pancakes with rice and mayonnaise are ready. It's delicious not only hot, but also cold, especially with different sauces.
Enjoy your appetite