The culinary history of liver use is highly controversial. Either it is considered the most valuable delicacy, or the product is unsuitable for nutrition. But discarding all prejudices, dry scientific facts indicate that this is a dietary by-product (it contains up to 3% fat by weight), rich in vitamins. The most expensive liver is found in poultry, fattened without movement (foie gras). But even from its more accessible types, you can cook a lot delicious treats, for example, liver cutlets.

It is best to start your acquaintance with liver cutlets with this elementary recipe. It does not have a long list of ingredients, but the finished cutlets come out surprisingly tender, and coaxing the minced meat with various spices to taste, you can give the finished dish your unique zest and zest.

On a small saucepan, take:

• 500 g liver;
• 110 g onions;
• 1 chicken egg;
• 50 g flour;
• 5-10 g heavy cream or sour cream;
• 50 ml drinking water;
• any vegetable oil for frying;
• salt, spices and herbs to your liking.

Step-by-step algorithm of actions:

1. Remove the husks from the onion heads and cut them into quarters so that it is convenient to pass through a meat grinder. Cut the washed liver into medium-sized pieces. Twist both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so special attention should be paid to its preparation. The product should be very thoroughly washed under cold running water to remove the remnants of blood, which contains all the harmful substances.
2. An egg should be driven into the hepato-onion mass, a little cream, salt, spices and flour should be added. Stir vigorously until smooth. Ready liver mince more likely to resemble pancake dough.
3. Pan with vegetable oil first, heat at maximum flame, then reduce the intensity of the fire to medium and you can start frying. Put the minced meat with a spoon, form not thick patties and fry them for 3-5 minutes on each side until cooked.
4. After the last cutlet is transferred from the pan to the pan, add drinking water to this container and simmer the cutlets over low heat for five minutes. This procedure will greatly increase the tenderness and softness of the finished product.

With semolina in the oven

Liver mince has one feature - it is quite liquid, therefore, additionally, products are added to it that act as a thickener. It can be oat flakes, stale crumb or semolina... Cutlets with semolina can be prepared in the traditional way by frying in vegetable oil, or you can make heat treatment in the oven, which will help to get the output tender dish, similar to a souffle.

For minced liver with semolina, the proportions of all components will be as follows:

• 500 g liver (beef, pork, chicken or any other);
• 100 g semolina;
• 2 chicken eggs;
• salt and spices to taste;
• vegetable oil for lubricating molds.

Cooking in the oven as follows:

1. Grind the pre-prepared liver in any available way (blender or meat grinder). Add shaken eggs, salt, seasonings and semolina into the resulting mass. Mix the minced meat carefully and set aside to rest for 40 minutes at normal room temperature.
2. Grease baking tins for small muffins or muffins with any vegetable oil, fill with minced liver and bake in the oven at 170 degrees for 30-40 minutes. Serve cooked cutlets from the oven with vegetable salad or another side dish.

With the addition of champignons

Liver cutlets with champignons are a very appetizing second dish with a delicate mushroom aroma. Even cold, such cutlets will be delicious as an appetizer or as part of a tea sandwich.

For mushroom cutlets from chicken offal you will need:

• 1000 g liver;
• 450 g of champignons;
• 210 g onions;
• 2 eggs;
• 70 g of hard cheese;
• 30 g fat sour cream;
• 90 g flour;
• fresh or dried herbs, spices and salt to taste;
• vegetable oil.

How to make liver cutlets with mushrooms:

1. Scald the washed liver with boiling water, drain the water, and let the product cool. While this is happening, take care of the mushrooms. First, bring chopped onions to transparency in vegetable oil, then add chopped champignons to it and fry until all the liquid evaporates.
2. For this recipe, the cooled liver does not have to be chopped in a meat grinder, you can simply chop it very finely, in pieces no more than one centimeter.
3. In a container of suitable volume, combine the minced liver, cooled mushrooms, grated cheese, sour cream, flour, herbs and spices. Stir all the ingredients and season with salt.
4. Keep the prepared minced meat in the refrigerator for half an hour to forty minutes. Then, spreading the mixture in a skillet with hot oil, fry the cutlets. To absorb excess oil, transfer it from the pan to a paper towel.

Lush beef liver cutlets

You can add splendor to the liver cutlets, making them look not like pancakes, but like traditional cutlets, if you add the thickness of the minced meat. Bread and small oatmeal will help to achieve this, which will absorb excess moisture and add splendor.

Composition of fluffy liver cutlets:

• 400 g beef liver;
• 250 g stale bread without skin;
• 70-90 g onions;
• 1 egg;
• 200 ml of milk;
• 35 g of small oatmeal;
• salt, spices to taste and oil for frying.

Cooking progress:

1. Cut the stale bread into medium pieces, pour over the milk and, without wasting time, do other ingredients.
2. Minced meat for these cutlets is very convenient to cook in a blender. In its bowl, you should first put the liver prepared and cut into medium pieces, onion cut into slices and an egg. Grind everything into a homogeneous mixture.
3. Transfer the minced meat to a container in which it will be convenient to knead it. Add squeezed bread crumb, oatmeal, salt and spices. Stir the mass and give it a quarter of an hour to swell the flakes. If you use larger flakes, then you can leave the minced meat in the refrigerator overnight.
4. From minced meat form cutlets and fry them until tender in vegetable oil. Ready dish can be served with sour cream.

With rice

What can you cook with liver and rice for lunch? Fried liver and rice porridge? Yes, but you can combine these two products and make liver cutlets with rice. Complementing them with a side dish of potatoes or vegetable salad, we get a light but hearty lunch.

For appetizing liver-rice cutlets, you need to take:

• 500 g liver;
• 90 g of rice;
• 70 g onions;
• 90 g carrots;
• 1 egg;
• 80-100 g flour;
• vegetable (better refined) oil;
• ground black pepper, herbs and salt to taste.

Sequence of processes:

1. Rinse the rice groats under running water, boil until full readiness, rinse again and drain off excess water by throwing it in a colander.
2. Fry the onions and carrots by holding these chopped vegetables in a pan with vegetable oil until golden brown.
3. Turn clean liver into minced meat with a blender or meat grinder, add an egg, cooled fried vegetables, rice, flour and other ingredients. Mix the minced meat carefully.
4. With a tablespoon, spread the mixture on hot skillet and fry the patties for about five minutes on each side.

Cooking with chicken liver

Chicken liver is much softer and practically odorless, so it cooks faster, and dishes from it fly off the plate instantly. Cutlets from chicken liver with zucchini and chicken breast according to this recipe can be included in the diet of younger kindergarten children.

List of required ingredients:

• 300 g chicken liver;
• 300 g minced meat chicken breast;
• 1 egg;
• 90 g onions;
• 100 g young fresh zucchini or pumpkin;
• 50 g bread crumbs;
• vegetable oil, spices and salt.

Work algorithm:

1. Pass the vegetables and prepared liver through a meat grinder or interrupt in a blender. Pour breadcrumbs, add minced chicken breast, beat in an egg.
2. Stir and salt the minced meat, cajole it with spices. After that, leave the mass for 10 minutes so that the crackers have time to absorb excess moisture.
3. Fry the cutlets lightly in vegetable oil until they are thin, and then simmer them with a little water.

Products to prepare before starting work:

• 500 g liver;
• 100 g dry buckwheat;
• 120 g onions;
• 2 eggs;
• 50 g flour;
• salt and black pepper to taste.

Cooking method:

1. Boil cereals, the ratio of the volume of water and buckwheat should be equal to 2 to 1.
2. The liver, washed and dried with a paper towel, pass through a meat grinder along with peeled onions. Combine this mass with porridge and other ingredients.
3. Mix everything well, salt and you can start heat treatment. There are three ways to bring this liver dish to readiness: fry in a pan, bake in the oven, or steam it.

Pork liver cutlets

In any of the above recipes for liver cutlets, it is possible to use pork liver with a slight adjustment for preliminary preparation. It is advisable to soak this product in milk before grinding into minced meat. But there is another interesting recipe from this particular offal with the addition of potatoes.

Pork liver cutlets with potatoes are prepared from:

• 500 g raw liver;
• 1000 g raw potato tubers;
• 200 g onions;
• 2 chicken eggs;
• 160 g flour;
• 100 g ghee;
• salt, spices, bread crumbs and some oil for frying.

Stages of work:

1. Grind offal and onion in a meat grinder, raw potatoes grate and squeeze out the juice.
2. In a bowl of suitable displacement, mix the hepato-onion mince, grated potato tubers, eggs, flour and ghee, spices and salt. Mix carefully and knead the resulting minced meat.
3. Then form in the same way as usual meat cutlets, roll in breadcrumbs and fry in vegetable oil until tender. Average fire.

Good housewives know how tasty and healthy liver cutlets are, but not everyone has correct recipe their preparation. Despite the fact that chicken, pork and beef liver differ from each other both in taste and in the content of vitamins, each of them is useful in its own way. So, if a dish is prepared from fresh (high-quality) liver, observing all the subtleties of preparation, it will be able to provide the human body with a daily dose of necessary substances, such as vitamins A and B, iron, calcium, phosphorus, zinc, copper and many amino acids.

Liver patties are very useful. Therefore, be sure to cook them.

A particularly valuable property of the liver is the high content of vitamin A in it, which helps to strengthen teeth, hair, improve vision, normalize the urinary system and increase brain activity. The liver is especially useful for pregnant women and young children. The most useful is beef liver. It has a rich dark red color and a specific bitter aftertaste. Before cooking, it is recommended to soak the beef liver in milk to get rid of the bitterness.

But the most tender is the veal liver. So that it does not lose its tenderness and juiciness, it is impossible to expose it to prolonged heat treatment. Pork liver in terms of its qualities and usefulness it resembles beef. It also tastes a little bitter and requires preliminary soaking. Lamb liver is considered a true delicacy. If you cook such a liver according to all the rules, then you will get a tender, soft, with a slightly sweetish taste.

One of the most common liver dishes are cutlets, which are loved even by those who are not particularly good with offal. They can also be prepared from chicken liver... Below are the most successful recipes with photo.

The liver is better to choose beef

When choosing a liver, you should pay attention to its color, structure and smell. There should be no plaque or stains on it. It is advisable to buy chilled liver, not frozen. Firstly, during freezing, it loses some of its useful and taste and secondly, it is more difficult to detect defects on a frozen liver.

To cook liver cutlets can be from pork, beef or chicken liver. Whichever you choose, it still needs to be prepared. From beef and pork liver, it will be necessary to remove the film and cut out all the veins. To rid the chicken liver of bitterness, it is better to soak it in hot water for a few minutes.

There are many options for how best to cook cutlets, many change the recipe by adding bread crumb, previously soaked in milk, or rice. Chicken liver cutlets turn out to be unusually tasty and juicy, and the cooking process itself is simple and quick, which is important. In order to fulfill the recipe for cutlets with lard, you will need:

• 1 kg of chicken liver;
• 2 chicken eggs;
• 1 head of onion;
• 100 g salted or smoked bacon;
• 4-5 Art. tablespoons of flour;
• 4 tbsp. tablespoons of vegetable oil;
• salt, pepper, seasonings to taste.

As mentioned above, the first thing to do is to separate the liver from the vessels and film, and then grind it using a meat grinder or blender. Grind lard and onions and add to the liver. Break the raw into the resulting mass chicken eggs, add salt, black pepper, spices and mix everything thoroughly. Gradually add flour, stirring well, so that no lumps remain. In its consistency, minced meat should resemble pancake dough.

When the minced meat is ready, we begin to cook the cutlets. On a frying pan preheated with a small amount of vegetable oil, using a tablespoon, put the minced meat, forming cutlets. Fry on high fire, without covering, on one side and the other for several minutes. The liver must be cooked quickly, but blood must not be allowed to remain inside the cutlets.

When the patties have a delicious crust, remove them from the pan. Delicious and juicy cutlets chicken liver ready!

The dish can be served with or without a side dish, it all depends on how you like it best. This recipe can also be used to make pork or beef liver patties.

Grind the liver, add flour or semolina, onion and spices to it

Cutlets with rice and garlic

Making liver cutlets with rice and garlic is as easy as making any other liver cutlets. But this recipe with a photo is especially liked by the hostesses, since this way they turn out not only very tasty and tender, but also satisfying. And the garlic added to the minced meat will add a touch of piquancy to the dish. For such cutlets, pork, chicken or beef liver is suitable. Ingredients for making cutlets with rice and garlic:

• 0.5 kg of liver (chicken, pork or beef);
• 50 g of rice;
• 2 chicken eggs;
• 3 cloves of garlic;
• 3 tbsp. tablespoons of vegetable oil;
• salt, ground pepper, spices to taste.

This recipe is similar to the previous one. First, it is necessary to remove the film from the liver, cut out the vessels and soak for a short time in cold water... Then the liver must be dried and cut into small pieces. What should be done then? Grind pre-boiled rice together with liver and garlic through a meat grinder or using a blender. Drive chicken eggs into the prepared mass, add salt, black pepper and seasonings to taste, mix well until a homogeneous consistency is obtained.

We form cutlets with our hands or pour the minced meat with a spoon into the pan

Next, with wet hands, you need to sculpt cutlets from the minced meat and put them in a preheated pan with vegetable oil. Fry liver cutlets over high heat (2-3 minutes on each side), uncovered, until golden brown. Serve liver cutlets with rice and garlic is best served with sour cream. Since the cutlets are very satisfying, it is enough to serve as a side dish fresh vegetables.

Option of cutlets with the addition of semolina

This wonderful recipe for cutlets with semolina (look at the photo) will surely please every hostess, because semolina makes liver cutlets lush and incredibly soft. Unlike the above-described option, cutlets with semolina have a more pronounced liver taste. In order to cook liver cutlets with semolina, you will need:

• 0.5 kg of liver (chicken, beef or pork);
• 5 tbsp. tablespoons of semolina;
• 1 chicken egg;
• 2 tbsp. spoons of sour cream;
• 1 head of onion;
• 2-3 cloves of garlic;
• 3 tbsp. tablespoons of vegetable oil.

As the original minced meat recipe describes, the most important thing is to soak the liver and also get rid of the film and veins. If you neglect this rule, you can hopelessly ruin the liver cutlets. Using a meat grinder or blender, grind the prepared liver together with onions and garlic. Add semolina, sour cream, egg, salt, ground black pepper and spices to your taste. Mix everything thoroughly and wait 30–40 minutes until the semolina swells.

Be sure to pamper yourself and your loved ones with liver cutlets!

Put the minced meat in a preheated frying pan with vegetable oil with a tablespoon dipped in water, forming cutlets of the desired size. Fry liver cutlets for a few minutes on each side. Next, we transfer them to a baking dish and bring them to full readiness in microwave oven(about 2-3 minutes). If you stick with diet food or cook children's menu, you can bake liver cutlets in the oven. Others, but not less in a tasty way cooking diet cutlets will lightly fry them in a pan, and then bring them to full readiness in a double boiler.

You can serve liver cutlets with semolina with any side dish: rice, potatoes, buckwheat porridge or just with fresh vegetables. Optionally, you can add ketchup or sour cream sauce to the taste of the cutlets.

Whatever recipe you choose, whatever you cook, be it liver cutlets, meat and fish cutlets or any other dish, remember that it is advisable to cook in a good mood, only from fresh food, and then the dish will turn out delicious and healthy! Bon Appetit!

Liver cutlets on the site
Liver cutlets on the site

The composition of the ingredients for liver cutlets according to the recipe photo:

Liver cutlets on the site

500 g of any liver;
salt;
1-2 cloves of garlic;
ground pepper;
300 g of pork interlayer (pure lard can be used);
onion;
egg;
one and a half tablespoons of table flour;
2 tablespoons tablespoons;
vegetable oil.

The cooking time for liver cutlets according to a recipe with a photo from childhood takes - a maximum of 40 minutes.

So, we are preparing liver cutlets according to the photo recipe.

Initially, peel the garlic and onion. Chop the onion finely, pass the garlic through a press (or you can rub it on a grater).

Liver cutlets on the site

With a small amount of oil, fry the onion until soft, trying to prevent it from burning - this can worsen the taste of the cutlets. Don't touch the garlic yet.

Liver cutlets on the site

Thoroughly washed and cleaned of films, the liver, as well as the pork layer, are cut into smaller pieces and scrolled in a meat grinder.

Liver cutlets on the site

Then add fried onions, spices, egg and garlic to the minced meat - mix.

Liver cutlets on the site

Next, add flour with semolina, mix very thoroughly minced cutlet- it should be slightly thicker in consistency than for potato pancakes.

Liver cutlets on the site

Now it is advisable to let the minced meat stand for a little (ten minutes) so that the bulk ingredients swell and the mass thickens even more.

Liver cutlets on the site

We warm up the pan, pour 3 mm of oil into it. the height of the container and spread the minced meat with a tablespoon, trying to form round flat patties.

Liver cutlets on the site

Without closing the pan, fry the cutlets for no more than seven minutes, then, turning them over to the other side, cover with a lid and after another five minutes of frying delicious cutlets from the liver are ready.

Liver cutlets on the site
Liver cutlets on the site

Well, everyone decides for himself the question of the side dish. We had a ready-made boiled potatoes, fresh vegetables and dill.

Liver cutlets on the site

Bon Appetit!

And a few more words about cutlets:

Of course, you can put more garlic than indicated in this recipe - it quite strongly suppresses the taste and smell of the liver itself, which is unpleasant for many (I love the light, unobtrusive taste and aroma of this seasoning);
any additional seasonings will not be superfluous, but do not put too much of them;
the presence of a small amount of interlayer (or fat) softens the cutlets much, and they are not as dry and tough as from the liver alone;
cutlets will turn out to be even more juicy and tasty if you add grated carrots to the minced meat, which can be fried with onions.

The liver is useful product, which should be present in the person's menu. It contains iron and other useful elements for the body. Liver can be cooked alone or used for cooking various dishes... For example, liver cutlets, which do not take much time, but at the same time turn out to be incredibly tasty. There are many recipes for making liver cutlets. Choosing one of them, you can please your family with a delicious and healthy dinner.

Food preparation

The taste of a dish directly depends on the quality of the ingredients used to prepare it. Therefore, in order for the liver cutlets to be a success, first of all, you need to be able to choose the right liver.

On a note! Beef, pork or chicken liver is suitable for cooking liver cutlets.

It is recommended to buy chilled liver rather than frozen, as this can be used to evaluate its appearance. And it is easy to judge the quality of the product by it. The main characteristics are color and smell. The liver should not be too light or very dark in color. As for the smell, have quality product it is clean, not rotten.


If you decide to use beef liver for cutlets, you should know that there is a film on its surface. During the cooking process, it is removed along with the vessels and veins. If this is not done, the cutlets will turn out tough. Pork liver you should also get rid of all excess and soak in water. It is better to pre-douse the chicken liver with boiling water, which will help remove the bitterness.

On a note! To prepare liver cutlets, the liver can be chopped in a blender or passed through a meat grinder.

Beef liver cutlets

Servings Per Container - 4.

Delicious beef liver cutlets will become the main dish of the table. They turn out to be so delicate and airy that they just melt in your mouth. Tasty doesn't mean harmful. And beef liver cutlets are a clear confirmation of this.

Ingredients

To cook tasty and healthy liver cutlets from beef liver, you need to prepare the following products:

• lard - 100 g;
• beef liver - 500 g;
• flour - 100 g;
• starch - 20 g;
• onion - 1 pc.;
• eggs - 1 pc.;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking method

Below is a recipe for liver cutlets - step by step with a photo:

Beef liver cutlets go well with vegetables. Therefore, they can be served with salad.

On a note! Fry liver cutlets over low heat. If you make it strong, the product will be tough.

How to cook chicken liver cutlets?

Servings Per Container - 4.

Cooking chicken liver cutlets is a pleasure, because the process itself takes a minimum of time, and the taste is pleasantly surprising. This is a great option for preparing dinner for hastily... It is enough to prepare necessary ingredients and follow the step by step recipe.

Ingredients

To make chicken liver cutlets, you will need the following set of ingredients:

• chicken liver - 500 g;
• onions - 1 pc.;
• garlic - 2 cloves;
• eggs - 2 pcs.;
• flour - 5 tablespoons;
• baking powder - a pinch;
• salt, spices to taste;
• vegetable oil for frying.

Cooking method

A step-by-step recipe for liver cutlets with a photo consists of the following sequence of actions:

To remove excess fat, you should first put the cutlets on napkins, and only then transfer to a dish.

Step-by-step recipe for liver cutlets with semolina

Servings Per Container - 4;
Cooking time - 40 minutes.
This recipe for liver cutlets with semolina does not differ much from other methods of cooking. The main difference is the use of decoys. It gives tenderness to cutlets and makes them even more delicious. This recipe is suitable for making sandwiches or sandwiches.

Ingredients

To cook liver cutlets with semolina according to this recipe, you need to take the following:

• liver (preferably chicken) - 500 g;
• onion - 1 pc.;
• semolina - 100 g;
• eggs - 1 pc.;
• salt to taste;
• vegetable oil for frying.

Cooking method

Liver cutlets with semolina are prepared according to the following recipe:

Appetizing liver cutlets with semolina go well with fresh tomatoes.

Delicious liver cutlets in the oven

Servings Per Container - 4.
Cooking time - 35 minutes.
Of course, recipes for liver cutlets differ not only in the ingredients used, but also in the method of preparation. For example, the frying process can be avoided by baking the dish in the oven. Cutlets prepared in this way are healthier and more dietary.

Ingredients

The following ingredients are used:

• liver - 500 g;
• onions - 2 pcs.;
• eggs - 2 pcs.;
• flour - 0.5 cups;
• sour cream - 40 ml;
• salt to taste;
• vegetable oil for greasing the baking sheet.

Cooking method

Such liver cutlets are prepared as follows:

When the patties are ready, remove the baking sheet from the oven. Then you need to wait 10 minutes. After the specified time, put the cutlets on a plate.

On a note! If you take liver cutlets straight from a hot baking sheet, they can stick and tear.

Recipe for liver cutlets with rice

Servings Per Container - 4.
Cooking time - 30 minutes.
Using rice in the recipe makes the patties more satisfying and gives them the desired texture. They keep their shape, do not fall apart and have an appetizing appearance, but there is one drawback - excessive dryness. So that the cutlets do not seem like that, it is recommended to serve them with a sauce - creamy or tomato. Any cereal can be used as a side dish, with the exception of rice.

Ingredients

To prepare liver cutlets with rice, you will need the following ingredients:

• pork liver - 500 g;
• onion - 1 pc.;
• eggs - 1 pc.;
• starch - 10 g;
• rice - 0.5 cups;
• salt to taste;
• vegetable oil for frying.

Cooking method

The recipe for liver cutlets with rice is simple and involves the following:

On a note! To add juiciness to the liver cutlets with rice, it is recommended to add a tablespoon of mayonnaise to the minced meat.

Cutlets fried in a pan can be additionally stewed. To do this, put them in a saucepan and pour water there. It is enough to stand on the fire for 5 minutes after boiling. In this way, you can also make the pancake more juicy.

Video recipes: how to cook the most delicious liver cutlets

You don't need to learn to make the most delicious liver burgers culinary arts from the masters. Just watch the video showing recipes for cooking.

What cutlets do you usually cook?

What is the liver? This hematopoietic organ is very helpful in treating anemia. It is rich in iron, other beneficial minerals and vitamins. Therefore, liver cutlets can be called dietary product... Especially if they are only lightly fried in a skillet, and brought to readiness in a double boiler. The quality of the liver directly affects the health and taste of the dish. Beef has the disadvantage that it is tough. To eliminate it, you need to carefully remove the film, cut out the vessels and large veins. Pork offal is more tender, but bitter. You can eliminate this by pouring boiling water over the liver. Chicken is soft, not bitter, but less useful: broiler chickens are fed with hormonal supplements and antibiotics that accumulate in the liver.

Product selection

But whatever offal you choose for liver cutlets - beef, pork or chicken, it should be fresh or chilled. All the blood drains from the frozen food, the dish will turn out to be “clogged”, as it were. A high-quality liver should have a fresh smell and color of chocolate (beef, pork) or coffee with milk (chicken). We remove the film with beef without fail, remove excess fat and veins with pork, pour boiling water over the chicken. Then the product is ground in a blender or passed through a meat grinder.

There is another secret of how to eliminate possible bitterness, and at the same time make the cutlets tender and juicy. Grate raw potatoes into the meat on a fine grater. If you are dealing with beef offal, then add finely chopped bacon to the minced meat. What to do to prevent cutlets from falling apart in the pan? The bonding solution can be various products: eggs, flour, semolina, oatmeal. Before we tell you the recipes, we will give one more piece of advice to novice cooks: the longer you fry the cutlets, the tougher they become. No more than two minutes on each side! It is best to fry on pork lard, but you can also use vegetable oil.

Traditional liver cutlets

Grind a pound of liver in a blender, add 100 g of lard and grated potatoes and onions. We drive in an egg, gradually add 100 g of flour and a teaspoon of starch. Salt and pepper the minced meat. Spread the minced meat on the heated lard or butter with a spoon and fry like pancakes, turning them over with a spatula. This dish is served with a side dish (mashed potatoes or pasta). But if you cook meatballs by following recipe, then you can completely refuse from the side dish.

Liver cutlets with rice

Boil 200 g of rice for the same amount of products as in the previous recipe. Carefully knead the porridge with the minced meat. Add finely chopped fresh herbs - dill, basil, marjoram. We fry like meatballs, that is, we shape not pancakes, but balls.

How to replace flour

To dish on outward appearance resembled full-fledged cutlets, ingredients are added to the minced meat that help it "grow". It can be semolina or oatmeal. The latter are poured with milk at room temperature and allowed to stand for a while, after which they are mixed with the meat. How to cook liver cutlets with semolina? It's even easier! Just add cereals (100 g for 500 g of liver) into the minced meat and wait 10-20 minutes.