The liver is a healthy, low-calorie by-product that is rich in vitamins of group B, C, D, E, K, which help to increase hemoglobin, improve vision, kidney function, hair, nails, and skin. Also, the liver is a tasty, affordable product. But it is not always possible to properly prepare this by-product, because if the liver is improperly prepared, it can taste bitter and ruin the dish.
The challenge for many parents is feeding healthy livers to their children. After all, most children do not like offal, and babies cannot always "chew" boiled liver. This recipe will help parents enrich not only the children's body with useful substances, but also their own!
Ingredients:
- pork liver - 500 g (beef, chicken, turkey will also work)
- lard - 100 g.
- small onions - 1 pc.
- garlic - 3 cloves
- chicken egg - 1 pc.
- flour (wheat or oatmeal) - 3 tbsp.
- oil (sunflower or olive) - for frying
- salt, pepper - to taste.
Liver preparation
So that the liver does not taste bitter and excess blood and unnecessary mucus come out of it, it must be thoroughly washed and soaked. It is recommended to soak the liver in cold milk, as milk gives the liver more softness. But, if there is no milk, it is not scary. You can soak the liver in plain cold water.
All veins and films must be cut off from the washed liver. Put the liver in a deep bowl and cover with cold water. The offal must be washed periodically and the water changed.
Chicken, turkey liver must be soaked for about 40-60 minutes, pork - 1-1.5 hours, and beef - 2-2.5 hours (the longest), since it is tougher.
Cooking method
Cut the soaked liver into pieces and scroll through a meat grinder along with the onion and bacon.
Squeeze out the cloves of garlic to the minced meat (using a garlic press), add a raw egg, salt, pepper, mix everything thoroughly with a spoon.
Then you need to add flour to the resulting mixture and knead the liver dough well. The dough should be thick. If the dough is thin, then you need to add a little more flour, but most importantly, do not overdo it!
Spoon the dough in the form of ovals into a frying pan preheated with oil. Fry over medium heat for 3-5 minutes on each side.
The liver, cooked in this way, turns out to be soft and tasty. And thanks to the addition of lard and onions, the pancakes are juicy.
For children under three years old, it is better to use oatmeal and olive oil, while it is better not to fry the pancakes, but simply fry on both sides, put in a saucepan, pour a little water and simmer for 10-15 minutes over low heat.
Liver pancakes can be eaten with bread and sour cream, or with any side dish. And kids just love them with mashed potatoes!
