Pumpkin pancakes with chicken liver and millet (in the oven)
The usual pumpkin is worth making gorgeous pancakes with chicken liver and millet. In addition to pumpkin, potatoes are used. The dish turns out very hearty - for lunch and dinner is perfect. Simple and affordable products are used, so you can safely take the recipe for these tasty pumpkin pancake rolls to note. Products
Pumpkin - 200 gr
Potatoes - 100 gr (1 potato)
Onions - 1 pc.
Egg - 1 pc.
Corn or potato starch - 1,5 tbsp.
Dried cilantro - 1 pinch
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 3 tablespoons + for making the forms
*
For the stuffing:
Chicken liver - 200 gr
Millet - 70 gr
Sour cream - 4 tbsp.
Salt - to taste
Ground pepper - to taste
*
For sprinkling the rolls:
Hard cheese - 50
Prepare all the necessary products according to the list.
If you want, you can replace millet with rice, it will also be very tasty. You can also use additional herbs and spices to taste.
The pumpkin is washed and peeled from the skin and seeds (if any).
Potatoes are washed and peeled.
Millet rinse several times.
Then pour the millet into a pot, pour 150 ml of clean water and cook over low heat for 20 minutes. At the end of the time, remove from the fire and allow to cool.
Clean chicken liver from veins, membranes and wash well.
Boil chicken liver in lightly salted water for 15-20 minutes. Then discard the chicken liver on a sieve, give time to cool.
Grate the pumpkin on a coarse grater and transfer to a bowl.
Peel the onion, wash and cut into half rings or dice. Add the onion to the pumpkin.
Grate potatoes on the same grater as the pumpkin - on a coarse grater.
Add potatoes to a bowl with pumpkin.
Add the starch, dried coriander, salt and pepper. Add the egg.
Thoroughly mix the ingredients.
Turn on the oven to preheat to 180 degrees.
Heat a frying pan and grease with vegetable oil. Put a third of the pumpkin and potato mixture into the pan, flatten and fry like a pancake - for 2 minutes on each side, until golden brown. In this way fry a total of three pancakes.
(I have a pan with a diameter of 22 cm).
When cooled, grate chicken liver on a medium grater and transfer to a bowl.
Add boiled millet to the liver in a bowl.
Add 1 tbsp. sour cream, salt and ground pepper to taste.
Mix well - the stuffing is ready.
Divide the stuffing into equal parts, according to the number of pancakes.
On the edge of each pancake put some of the stuffing (in my case - 2 tablespoons of stuffing for each pancake).
Gently roll up the pancake so that the filling is inside.
Do the same with all the pancakes and stuffing.
Grease a baking dish with butter.
Put the rolls tightly to each other.
Grease each roll with 1 tbsp. sour cream and send the form to the oven.
Bake pumpkin rolls with chicken liver and millet at 180 degrees for 25 minutes.
After the specified time, grate the cheese on a fine grater.
Take the form out of the oven, sprinkle the rolls with cheese and bake again for 10 minutes.
Pumpkin pancakes with chicken liver and millet are ready to serve.
Bon appetit