Liver pancakes with vegetables
Chicken liver can be used to make a large number of hearty and tasty dishes for a variety of home meals. Let's make ruddy liver pancakes with carrots and onions. To thicken the batter, use semolina instead of flour, and pre-fry the vegetables. The liver pancakes are tender and fragrant. Ingredients (for 6 servings)
Chicken liver - 400 gr
Onions - 100 gr (1 pc)
Carrots - 100 gr (1 pc.)
Semolina - 20 gr
Egg - 1 pc.
Salt - 0,5 tsp.
Ground black pepper - a pinch
Vegetable oil - 45 ml (3 tbsp.
Prepare all the ingredients.
Rinse chicken liver, trim off excess fat and streaks. Put the liver in a bowl. Pour in semolina, beat egg.
Grind everything with an immersion blender until smooth. If you do not have a blender, use a meat grinder. Leave the liver mass for 5-8 minutes to let the semolina swell.
Meanwhile, peel the onion and carrot, wash and dry. Onion cut into small cubes, grate carrots on a medium grater.
Heat 1 tbsp of vegetable oil in a frying pan, put the prepared vegetables. Fry on medium heat, stirring with a spatula, until soft (5 minutes).
Remove the pan from the heat, and let the vegetables cool a little.
Add the fried carrots and onions to the liver mass. Stir.
Season with salt and ground black pepper. Stir to combine. The mass shouldn't be too thick.
Heat 2-3 tablespoons of oil in a frying pan. Spoon out the liver mass in the form of pancakes. Fry on low heat until crispy, 2-3 minutes on each side. Fry another batch in the same way.
Liver pancakes with vegetables are ready. They can be served with sour cream or sweet and sour sauce or with fresh vegetables.
Tender and fragrant liver pancakes are delicious both warm and cold.
Bon appetit