Liver patties are an amazing dish and can be served with any side dish. And even when cold, it will not lose its taste. Cooking minced liver takes a maximum of 20 minutes, and the finished dish instantly flies off the plate.
It is necessary
Pork liver 600 grams, 3 potatoes, 1 carrot, 1 small onion, 2 tablespoons of flour, 2 cloves of garlic, nutmeg, black pepper, salt
Instructions
Step 1
Free the pork liver from films and veins, rinse well and pass through a meat grinder. Raw vegetables: onions, carrots, potatoes and garlic are also scrolled through a meat grinder into the finished liver mixture. Carrots will give a golden hue and a slightly sweet taste to the finished cutlets. Potatoes will serve as filling and replace the usual semolina added to patties for density. In addition, by passing raw potatoes through a meat grinder, you cleanse it of minced meat residues that the semolina cannot cope with.
Step 2
Salt and pepper the minced meat, add ground nutmeg on the tip of a knife, knead the minced meat well. Pour in 2 tablespoons of flour and mix again so that the consistency of the minced meat is homogeneous like thick sour cream. If the minced meat is not thick enough, you can add 2 more tablespoons of flour, since the liver is a product that contains a lot of moisture. Minced meat should not spread in the pan and be thick.
Step 3
Form cutlets with a tablespoon and place in a hot frying pan with vegetable oil. In order to facilitate our work, we dip a tablespoon in cold water before forming the next cutlet. Cover the skillet with a lid, reduce heat and let the cutlets fry on both sides until golden brown. The dish can be served both hot and cold, sprinkled with plenty of herbs.
