Chicken liver patties. Chicken liver cutlets - easy, satisfying and very tasty

Not so much. Why are they so undeservedly trying to bypass this original and simple dish? There may be several reasons, here are some of them:

Perhaps someone simply has a negative attitude towards chicken offal;

For some, the liver is too delicate a product that requires special care in cooking;

People just don't know how many delicious dishes can be made from

For true connoisseurs of this delicacy, we offer a unique recipe - chicken liver cutlets. When choosing a chicken liver, pay attention to its shape and color. A quality product will consist of whole pieces and have a burgundy color. Refuse to buy a light brown liver, as this color indicates that the product has been re-frozen, and this cannot but affect the taste in a negative way.

So, from the liver?

To begin with, rinse the purchased liver well. It will take about 500 grams for 14 cutlets. After the liver is washed, pour boiling water over it until it turns a whitish color. It is believed that after such a "scalding" chicken liver cutlets will not be bitter. Then it is necessary to twist the whole liver through a meat grinder, where later it is still worth adding 1 whole onion and 1 raw potato, also twisted through a meat grinder. If you want to replace potatoes, you can make liver patties that are a great substitute for potatoes when frying. Next, you need to break 1 egg into the resulting mixture, add pepper, salt, any spices to your taste. It is worth mentioning here - the liver itself is a very fragrant product and practically does not require the addition of spices.

To better maintain shape, add a little flour to minced liver. As a result, you should get a batter, almost like pancakes, which, due to the color of the liver, will not be very pleasant to look at. But this should not scare you, because it will not affect the taste at all.

In general, the process of preparing chicken liver cutlets is no different from preparing cutlets from ordinary minced meat, but their taste will be much more tender and piquant.

You will not be able to form a cutlet from such a dough, so you will have to put the chicken liver cutlets into the pan with a spoon. You need to fry them on both sides, carefully turning over so as not to spoil the appearance. Liver cutlets with semolina are thin, somewhat similar to pancakes.

Such cutlets can be served with a side dish and even as an independent dish. A great option is to simply put the cutlet on a piece of bread and make some kind of sandwich. Very tasty, satisfying and at the same time original.

The question remains how to make liver cutlets so that they do not fall apart in a pan. Here are some simple tips to help you avoid this oversight:

1. Spread the dough on a well-heated pan, then the crust will immediately fry, and the cutlets will keep their shape better.

2. When kneading the dough, add a little starch, literally half a teaspoon. Such a small amount will not affect the taste, but it will give the cutlet a more decorated look and will not allow it to fall apart when turned over.

3. If you decide to make chicken liver cutlets without flour and semolina, then add a crumb of their breadcrumbs to them. It will absorb excess moisture and the dough will turn out not so liquid. This will not affect the final taste of cutlets.

4. If you like dishes with garlic, then you should add it to ready-made cutlets, simply by squeezing a couple of cloves into a container where they “reach”. A slight aroma of garlic will be present, but will not overpower the taste of the liver itself.

Bon appetit!

There are foods to which people are not unambiguous, for example, liver, it doesn’t matter if it’s beef, pork or chicken. Many, consuming certain products, do not think about what benefit or harm they bring to the body.

If you are constantly feeling tired, apathetic, there are frequent headaches, most likely your body lacks iron, as well as B vitamins.

Iron is essential for making hemoglobin, the red blood cells that provide cells with oxygen and remove carbon dioxide from the body. Therefore, it is iron that is responsible for the smooth operation of all organs that need oxygen. This is the brain, and the endocrine glands, and the entire circulatory system.

Iron is found in many foods. An excellent source of this trace element is the liver. In addition, it is rich in folic acid, which is also responsible for blood formation. It has been proven that iron is well absorbed in tandem with vitamin C.

Therefore, the liver must be cooked with vegetables and herbs. Onions are rich in ascorbic acid. No wonder it is most often added during the preparation of the liver. If you eat the liver at least once a week, you will never have anemia or anemia.

Alas, dislike for this product has been laid since childhood, many kids cannot even be forced to try. And this despite the fact that the product is very useful and necessary for the body. But you can include the liver in a children's and adult diet in a different way, by preparing, for example, it can be stewed, fried, used in the form of minced meat for making cutlets. Adding oatmeal to the ground liver will make the minced meat thicker, and the cutlets themselves will be healthier. Below is a selection of the most delicious recipes.

Chicken liver cutlets - step by step recipe with photo

The peculiarity of the preparation of chicken liver is that it cannot be subjected to prolonged heat treatment. This makes her tough. Chicken liver is a tender offal that does not require soaking (as they do, for example, with beef liver).

So that it does not taste bitter, it is necessary to remove all the places that have turned green from contact with bile, and then rinse it well.

Cooking time: 1 hour 40 minutes

Quantity: 4 servings

Ingredients

• Egg: 1 pc
• Chicken liver: 600 g
• Oatmeal: 2/3 tbsp.
• Starch: 20 g
• bow: 3 pcs.
• Carrots: 2 pcs.
• Sunflower oil: 120 g
• Black pepper:
• Salt:

Cooking instructions

Defrost chicken liver in cold water. Drain the water. Examine the liver from all sides. Cut off the films and greenish places. Rinse the liver again, put it in a colander so that all the liquid is glassed.



Cut the liver into small pieces. You should not twist it in a meat grinder, otherwise it will turn out to be too liquid mass, which will negatively affect the quality of the cutlets.



Add oatmeal, salt, pepper and one egg.



Stir. Leave the cereal to swell for half an hour.



Finely chop half the onion, combine with minced meat.



Stir again.



Put starch. It will make the minced meat thicker, and the cutlets themselves will keep their shape during frying.



Heat the oil in a frying pan, pouring it in a layer of 3 mm. Use a spoon to scoop out portions of minced meat.



Fry the cutlets on both sides over high heat until a crust appears. Transfer them to another pan or cauldron. Pour 100 ml of hot water, cover the dish with a lid. Heat on low heat for 15 minutes.



While the cutlets reach the standard, cut the remaining onion into half rings, and cut the carrots into wide circles. Spasser them in oil, without bringing them to a fried state.



Put a portion of cutlets on a plate, put prepared vegetables next to it. Decorate with greenery.



Recipe for beef patties

One of the best offal is beef liver in terms of nutritional value and taste. True, when fried, it can be harsh, but liver cutlets will delight both in appearance and taste.

Products:

• Beef liver - 500 gr.
• Onion - 1-2 pcs.
• Flour - 4 tbsp. l.
• Raw chicken eggs - 2 pcs.
• Salt.
• Condiments and spices.
• For frying - vegetable oil.

Action algorithm:

1. Clean fresh beef liver from films, rinse, send to a meat grinder. Twist to stuffing.
2. Peel onions, rinse under running water, pass through a meat grinder along with the liver. You can, of course, cut the onion into cubes, only very small ones.
3. Add eggs, flour to minced meat. Add salt and pepper to taste. The minced meat will not be thick in consistency, rather, it will resemble medium-fat sour cream.
4. Heat the frying pan, add vegetable (any) oil.
5. Wait until the oil is hot, use a small ladle or a tablespoon to form cutlets, put them in a pan.
6. Fry on both sides, remember that the frying process is very fast.

Now let someone from the household try to say that beef liver is not tasty. You can serve this dish as a side dish with rice, pasta, potatoes, or simply prepare a salad of fresh vegetables - cucumber tomatoes.



Pork liver cutlets

You can make cutlets from any liver, however, pork may seem fatty. To make it less high-calorie and more healthy, you need to add a little boiled rice to the minced meat. Then you can not cook a side dish, but serve a salad or sliced ​​\u200b\u200bfresh vegetables with cutlets.

Products:

• Pork liver - 500 gr.
• Rice - 100 gr.
• Chicken eggs - 1-2 pcs.
• Onion - 1-2 pcs.
• Starch - 1 tbsp. l.
• Salt (to the taste of the hostess)
• Dill and a mixture of ground peppers.
• Vegetable oil for frying cutlets.

Action algorithm:

1. At the first stage, it is necessary to prepare the rice - cook in a large amount of salted water until tender. Throw away in a colander.
2. While the rice is cooking, you can twist the pork liver along with the onion into minced meat using a meat grinder or a newfangled blender.
3. Send the rice cooled to room temperature to the minced meat, add starch there, beat in the eggs. Add salt, hot ground pepper and allspice (also ground) pepper. This ensemble of aromas is perfectly complemented by dill - washed, dried, finely chopped.
4. Form patties with a spoon, put into hot oil. Fry on both sides, transfer to a beautiful dish, decorate with herbs.

You don’t need a side dish for pork liver cutlets with rice, but vegetables will be just right!

How to cook liver cutlets with semolina

Each housewife has her own secrets of good minced liver: someone uses a mix of different herbs and spices, someone adds onions not fresh, but browned in oil. Another option is to use not flour or starch, but semolina. It holds the ingredients together well, the cutlets will be dense and lush.

Products:

• Liver (no difference - pork, beef or other) - 500 gr.
• Semolina - 5 tbsp. l.
• Chicken eggs - 1-2 pcs.
• Onion - 1 pc. medium size.
• Garlic - 2 cloves.
• Sour cream - 2 tbsp. l.
• Salt.
• A mixture of spices.
• Vegetable oil (required for frying).

Action algorithm:

1. The first stage is the preparation, in fact, of minced liver. To do this, rinse the liver, clean from the films. Cut the beef or pork liver into pieces, you can not cut the bird's liver, it is already small in size. Grind using the old-fashioned meat grinder or fashionable blender.
2. Using the same assistant (meat grinder / blender), chop the onion and garlic (having previously cleaned and washed them).
3. Send semolina and eggs, salt and spices to almost ready minced meat. Minced meat that contains flour or starch can be immediately sent to the pan. Minced liver with semolina should stand a little (from 30 to 60 minutes). During this time, the cereal will swell, the minced meat will become denser in consistency, and as a result, the cutlets will become tastier.
4. Fry in hot vegetable oil until tender, turning over. You can put it in the microwave for a few minutes to stew.

The tasty and appetizing dish of the day is ready, the cooking time is minimal (which many housewives will appreciate), and the taste is extraordinary!



Recipe for liver cutlets in the oven

It is known that the liver is rich in vitamins, amino acids and iron, but at the same time it is quite fatty, and even cooked by frying, albeit in vegetable oil. For those who do not like fried or watch calories, the housewives are ready to offer a recipe for liver cutlets in the oven. It does not require a large amount of vegetable oil, but pleases with a beautiful appearance and, of course, taste.

Products:

• Liver, preferably chicken - 500 gr.
• Raw potatoes - 2 pcs.
• Onion - 1 pc.
• Oatmeal - ¾ tbsp. (can be replaced with semolina).
• Chicken eggs - 1 pc.
• Salt.
• Ground coriander - 1 tsp.
• Breadcrumbs for breading.
• Oil (for greasing the baking sheet).

Action algorithm:

1. Remove films from the liver, rinse with water, dry with paper towels.
2. Peel onions and raw potatoes, cut potatoes. Send everything together to a meat grinder, grind.
3. Also, skip oatmeal through a meat grinder, if semolina is used, then immediately add it to the minced meat.
4. Leave for a while so that the flakes / semolina swell. Now it remains to beat the egg, add salt, add coriander.
5. When forming cutlets, moisten your hands with water or vegetable oil, then the minced meat will not stick.
6. Form cutlets of medium size, roll in breadcrumbs, put on a baking sheet, greased with oil.
7. Roasting time from 20 to 30 minutes at a temperature of 200 degrees.

Chicken liver is very tender, and cutlets from it are simply wonderful.

They are to the taste of everyone without exception.

At the same time, they can be cooked in about half an hour.

Chicken liver cutlets - general principles of cooking

Chicken liver is well washed before use, visible films are removed, fat can be removed. Then the product is placed in a combine or crushed through a meat grinder. An obligatory ingredient of the cutlet mass are eggs.

What else can be added to minced meat:

Vegetables (onions, carrots, garlic, peppers and others);

Flour or substitutes (oatmeal, semolina);

Cereals (rice, buckwheat);

Spices (any);

Bread (not always used).

Usually the mass for liver products is not very thick and is intended to be set with a spoon. Cutlets spread in hot oil and fry until tender. Breading is not used, as is hand molding.

Recipe 1: Chicken liver cutlets with flour

The recipe for the simplest chicken liver cutlets, in which flour is added. Products are fried in oil in a pan, like pancakes.

Ingredients

0.5 kg of liver;

onion head;

2 cloves of garlic;

5 tablespoons of flour;

1 pinch of baking powder;

Oil for frying.

Cooking

1. We wash the liver and remove visible films from the pieces. We twist through a meat grinder along with a peeled onion.

2. Add a clove of garlic, followed by an egg and put the flour. Stir, add ripper. You can put a little soda or add nothing at all. Then the cutlets will be denser.

3. Season with spices. This is not only salt, but also any seasonings. You can take a mixture of spices for chicken or meat, add some greens.

4. Stir the resulting minced meat with a spoon and you can start frying the cutlets.

5. In the heated oil, spread the mass in the form of rounded pancakes with a spoon. Fry on both sides until golden brown.

6. Take out on paper towels to remove excess oil.

Recipe 2: Chicken liver cutlets "Lush" with semolina

Semolina is added not only to minced meat, but also to chicken liver cutlets. Groats absorb moisture, swell and make products fluffy, light and tender.

Ingredients

0.3 kg of liver;

onion head;

3 spoons of semolina;

Cooking

1. Twist the onion with the washed liver.

2. Add the egg and spices, stir.

3. We introduce semolina and leave the resulting minced meat for half an hour. You need to let the semolina swell well. The mass will become thicker.

4. Pour oil into the pan, the layer should be about four millimeters.

5. We pick up the minced liver with a spoon and lay out the plump cutlets.

6. Fry over medium heat for three minutes on each side.

7. If there are concerns that the products inside are still raw, then you can cover the pan and sweat a little. But you should not reduce the fire to a minimum, otherwise the cutlets will be saturated with oil and become greasy.

Recipe 3: Chicken liver cutlets with bread

The recipe for full-fledged chicken cutlets from the liver, to which bread is added. We use only stale bun, which is at least two days old.

Ingredients

Liver 0.4 kg;

0.25 kg of bread;

0.15 kg of onion;

0.2 liters of milk;

2 tablespoons of flour;

Cooking

1. Fill the bread with milk, after cutting off the crusts from it. Let stand for twenty minutes, then we get tired.

2. Cleaned from the films and washed pieces of the liver, cut and twist through a meat grinder along with bread.

3. We clean the onion heads and chop them too.

4. Add spices to the minced meat, put the egg, flour and stir well for a minute, the mass should turn out to be homogeneous and thick enough.

5. Pour oil, put a frying pan on the stove.

6. Spread cutlets with a spoon. You do not need to smear, let them be plump and rounded. Fry for three minutes on moderate heat.

7. As soon as the stuffing is over, we return all the cutlets back to the pan and carefully lay them out.

8. Pour in 50 ml of water (you can take broth, tomato juice, sour cream, cream) and simmer for five minutes.

Recipe 4: Chicken liver cutlets with rice

To prepare liver cutlets according to this recipe, you need round rice. Wheat flour is also added to the minced meat, which, if desired, can be replaced with ground oatmeal or semolina.

Ingredients

Liver 0.5 kg;

0.1 kg of rice;

4 tablespoons of flour;

One head of onion;

One egg;

Clove of garlic;

Seasonings and oil.

Cooking

1. Boil washed rice in ordinary boiling water, drain the liquid and cool.

2. Cut a large onion into small cubes and fry in a spoonful of oil. It is not necessary to put a lot of fat, so that it does not subsequently liquefy the minced meat.

3. We twist the liver with garlic, add rice, then fried onions and put the flour, but not all at once. We adjust the density of the cutlet mass, it should be hard to mix and stretch. Season with salt and other spices.

4. As usual, heat the oil on the stove, spread the cutlets with a spoon and fry on both sides until cooked.

5. Rice cutlets from the liver can be eaten dry, but it turns out tastier if they are steamed in tomato or sour cream sauce.

Recipe 5: Chicken liver cutlets with vegetables

A feature of these chicken liver cutlets is the addition of fried vegetables to the minced meat. This technique makes the products very juicy and fragrant. According to the recipe, onions with carrots and peppers are used. But you can exclude or add something. No less tasty cutlets are obtained with pieces of eggplant, zucchini or pumpkin.

Ingredients

2 pcs. Luke;

One carrot;

Liver 0.5 kg;

1 bell pepper;

2 cloves of garlic;

3-4 tablespoons of flour;

Salt and pepper.

Cooking

1. Pass the diced onions in oil.

2. As soon as the onion slices become transparent, add the grated carrot and, after a couple of minutes, finely chopped sweet pepper. Fry for another two minutes, turn off and cool.

3. While the vegetables are cooling, we twist the washed chicken liver and garlic in a meat grinder.

4. We combine both masses and add eggs to them, followed by spices and flour. Stir the resulting minced meat with a spoon and put it in the refrigerator for half an hour. The mass will get a little stronger.

5. We take out the minced meat and fry the cutlets in oil. They can be arbitrary in size, it is only important to bake the cakes inside so that they do not remain raw.

Recipe 6: Chicken liver cutlets with oatmeal

A variant of not only tasty, but also very healthy chicken liver cutlets. Instant oatmeal is used. You can take cereal without cooking, it will also work.

Ingredients

0.5 cups of oatmeal;

0.5 kg of liver;

0.5 bunch of dill;

1 clove of garlic;

One head of onion.

Cooking

1. We twist the liver and onion with garlic through a meat grinder. If desired, the onion head can be finely chopped and fried in a pan.

2. Add the egg, followed by cereal. Salt the mass, stir and forget about it for about forty minutes. If the room is hot, then you can put the minced meat in the refrigerator. The flakes will swell, the mass will become thick.

3. We wash the dill, chop and send it to minced meat, stir well and you can start cooking.

4. Put the cutlets in hot oil and fry until golden brown.

5. Or we are preparing a diet option. To do this, spread with a spoon on a silicone mat and bake in the oven until cooked. On average, it will take about 12 minutes at 200 degrees.

Recipe 7: Chicken liver cutlets with mushrooms

For liver cutlets according to this recipe, mushrooms are needed. You can take the usual champignons or use any other mushrooms, but pre-boiled in salted water for at least 20 minutes.

Ingredients

0.5 kg of chicken liver;

0.25 kg of fresh mushrooms;

1 head of onion;

50 grams of hard cheese;

1 spoon of sour cream;

Salt pepper;

parsley greens;

3 tablespoons of flour.

Cooking

1. Cut the champignons and onions into small cubes, send everything to the pan and fry over medium heat until almost cooked. It will take about ten minutes. At the end, you can add a lot of salt.

2. While the mushrooms are cooling, twist the chicken liver.

3. We rub the cheese and send it to the minced meat.

4. Add chopped parsley, put prescription sour cream, an egg and spread the cooled mushrooms. Stir, season the minced meat with salt and black pepper.

5. It remains to add a couple of tablespoons of flour and you can fry the cutlets.

Recipe 8: Chicken Liver Cutlets with Potatoes

A feature of this recipe is not only the addition of potatoes, but also a very tasty sour cream sauce. It wonderfully complements the dish and makes the taste complete. Another plus of this recipe is that it is very economical. From this amount of ingredients, a large number of cutlets will be obtained.

Ingredients

0.5 kg of liver;

Eggs 4 pieces;

2 potatoes;

A glass of flour;

3 pcs. Luke;

For sauce:

0.2 kg of sour cream;

3 cloves of garlic;

4 sprigs of dill;

3 tablespoons of soy sauce;

1 pinch of pepper;

You can add sweet paprika.

Cooking

1. We twist the liver with onions through a meat grinder. Add eggs and flour to them, put spices and stir.

2. Peel the potatoes and three on a fine grater. We spread it in the liver mass. You don't need to squeeze the juice, the flour will absorb it.

3. Thoroughly stir the minced meat and immediately cook the cutlets until the potatoes have darkened.

4. Pour a layer of oil 3-4 millimeters into the pan and heat well.

5. Spread cutlets with a spoon, brown and turn over. Now reduce the heat and cook under the lid for five minutes.

6. Put the finished cutlets in another bowl and overcook the rest of the minced meat.

7. For the sauce, mix chopped garlic and chopped herbs with sour cream. Add soy sauce, pepper and stir well. Let sit for ten minutes for the flavor to develop.

8. When serving, pour over the liver cutlets with aromatic sauce.

To make the fried liver cutlets juicy and soft, at the end of cooking, pour a little water into the pan and let them stew for three minutes under the lid. But the liquid should be quite a bit, otherwise the products will crumble.

If the minced liver turned out to be liquid, then not cutlets, but pancakes will learn. You can thicken the mass with semolina or flour. Oatmeal works well for this. But they must first be crushed a little, and then allowed to swell in the cutlet mass.

If there are too many chicken liver cutlets, then you can always put some in the freezer. They perfectly tolerate freezing, thawing at room temperature, in the microwave or in a pan. You can also freeze raw minced meat if there is no time for frying or the oil has run out.

Just a little liver? It's not a problem! Lightly fried cabbage, eggplant, pumpkin and any other vegetables can be added to minced meat. Delicious are liver cutlets with buckwheat, rice and other cereals.

The liver is a useful product that should be in the diet of every family. If you don’t like it at home when fried or stewed, then a great solution would be to cook chicken liver cutlets. By choosing the right recipe, they can be made soft, juicy and tender.

Classic chicken liver cutlets

According to the classic recipe, the composition of the dish includes simple accessible ingredients, including: carrots, 2 onions, salt, 900 g of chicken liver, 2 selected eggs, 120 ml of milk, 9-10 large spoons of wheat flour, a pinch of salt and a mixture of ground peppers.

1. The liver is washed, finely cut and soaked in cool milk for half an hour.
2. Carrots are grated with small cells, and onions are cut into miniature cubes. Happy owners of a vegetable peeler can take advantage of its functions.
3. Prepared liver with onions are passed through a meat grinder.
4. Carrots and eggs are added to the mass. Minced meat is salted and peppered.
5. It remains to add flour and leave the mass to infuse for 20-25 minutes.
6. Cutlets are spooned into a frying pan with hot oil and traditionally fried on both sides.

By laying out the treat immediately after frying on a napkin, you can rid it of excess fat.

Recipe for cooking in the oven

The oven will make the discussed dish low-calorie. It will include: large potatoes, 570 g of chicken liver, onion, salt, a large spoonful of oatmeal, ground black pepper, 90 g of hard cheese.

1. First, with the help of a special blender nozzle, oatmeal turns into crumbs. Then she chop onions, liver and potatoes.
2. All ingredients are mixed. Grated cheese, salt, pepper or any other spices, grated on a fine grater, are added to them.
3. Minced meat is laid out in silicone small molds.
4. The dish is cooked in a hot oven for 20 minutes.

You can serve the dish with any garlic sauce. Decorate with green canned peas.

With added rice

White rice groats will make the cutlets more satisfying and nutritious. In addition to rice (1 cup), you will need to take: a pound of liver, salt, half a cup of wheat flour, a chicken egg, a pinch of a mixture of peppers, an onion.

1. The liver with peeled onions, salt and peppers turns into a homogeneous minced meat.
2. Rice is cooked until tender in salted water.
3. Ready-made cereals, eggs and flour are added to the resulting mass. Its quantity may differ from the declared volume. Falling asleep flour, you need to monitor the density of the dough.
4. Cutlets are fried in any fat in a frying pan without a lid.

The finished dish goes well with any vegetable side dish.

Lush liver cutlets

To make the treat lush, semolina is added to it. Groats absorb moisture, swell and make cutlets lighter and airy. To prepare the dish, take: 340 g of chicken liver, onion, salt, 3 large spoons of semolina, an egg, aromatic herbs.

1. The peeled vegetable is twisted with a liver washed and dried with a paper towel.
2. All other ingredients are added to the mass.
3. After mixing, you need to leave the minced meat to “rest” for half an hour. This will allow the semolina to swell enough.
4. Cutlets are fried in hot oil until golden.

If as a result the treat turned out to be slightly damp, you need to put it in a pan, pour a little water and then simmer for 5-7 minutes under a closed lid.

Chicken liver cutlets in a slow cooker

Pots in a miracle pan always turn out to be less greasy than in a regular frying pan. In addition, the multicooker as a whole facilitates the cooking process. It will include: a pound of liver, a selected egg, a white onion, salt, 4 large spoons of wheat flour and the same amount of fatty sour cream, aromatic herbs. How to cook delicious liver cutlets in a slow cooker is described below.

1. Peeled onions and liver are crushed with a blender.
2. Sour cream, flour, salt, spices are added to the ingredients. After mixing, the mass is left in the refrigerator for 10-15 minutes.
3. Formed cutlets are laid out in the oiled bowl of the device and cooked on both sides in the “Frying” program.

Served with ketchup.

With semolina

With semolina, the dish turns out to be more magnificent and soft. The recipe includes the following ingredients: 430 g of chicken liver, large onion, salt, selected chicken egg, aromatic herbs, 4 large spoons of semolina.

1. The liver is thoroughly washed, gets rid of everything superfluous (films, veins), after which, together with pieces of onion, it turns into a homogeneous minced meat. It is convenient to do this with the help of a special nozzle of a blender or a meat grinder.
2. Semolina, seasonings, salt and a chicken egg are immediately added to the resulting mass.
3. After thoroughly mixing the ingredients, they are left for about 15 minutes. During this time, the cereal should swell.
4. It remains to fry the products on both sides until golden brown.

From the specified amount of ingredients, about 15-17 small cutlets are obtained.

With mushrooms

Mushrooms go well with chicken liver. For cutlets, it is best to use champignons (420 g). From the products taken: 920 g of liver, 2 medium onions, a large spoonful of sour cream, salt, dried dill, 80 g of hard cheese, 2 selected eggs, 3 large spoons of wheat flour.

1. Mushrooms with onions are peeled and cut into small pieces. These components are fried in well-heated oil until tender, after which they are cooled.
2. Hard cheese is rubbed on a grater with large cells.
3. The liver is cleaned, cut, doused with boiling water. After draining the water, the meat also cools.
4. The two masses are mixed, dill, salt, cheese, sour cream and wheat flour are added to them. After kneading, the minced meat is removed for half an hour in a cold place.
5. When the specified time has elapsed, you can start frying the cutlets. They are laid out in a pan with a spoon and lightly crushed.

Serve with any spicy garlic sauce, such as those made with unsweetened yogurt, chopped herbs, and granulated garlic.

With rice - a la meatballs

Such cutlets can be sculpted in different shapes. Or make them flat standard or roll them into balls to make delicious meatballs. A ready-made dish of any shape will surely appeal not only to adults, but also to the smallest members of the family. They are prepared from the following products: a pound of chicken liver, a large chicken egg, a white onion, a pinch of aromatic herbs, a large spoonful of potato starch, 160 g of rice, salt.

1. Rice is boiled in salted water until tender.
2. The liver is thoroughly washed, gets rid of all blood vessels and films, after which it is ground with a blender.
3. The onion is peeled and cut into small cubes.
4. A chicken egg, potato starch, a vegetable, aromatic herbs and salt to taste are added to the offal mass.
5. It remains to pour the prepared cooled rice into the minced meat. If desired, you can grind half of the cooked cereal at the very beginning along with chicken liver.
6. Small cutlets are formed from the resulting mass. They need to be fried in a small amount of fat on both sides.

Chicken offal is widely used in almost all national cuisines. The liver is considered very popular. Not only is it prepared very quickly, within five to seven minutes, it is also quite useful for the human body. It is not for nothing that doctors prescribe it in the diet with severe fatigue in order to restore vitality.

Pates, meatballs, appetizers, main courses and even soups are often prepared from this product. It lends itself perfectly to various types of heat treatment: frying, stewing and boiling.

The simplest thing you can do from the liver is to fry it with onions in sour cream sauce. More complex dishes are cutlets, there are a lot of cooking recipes for them: with oatmeal, with semolina, with vegetables, breaded and without it.

Experienced chefs advise to soak the chicken liver in milk so that it does not taste bitter.

One of the advantages of this offal is its low cost. Having spent a minimum of money, you can cook a full lunch or dinner - not only tasty, but also healthy.

• offal - 400 g;
• egg - 1 pc.;
• onion - 1 pc.;
• oil - 2 tbsp. l.;
• flour - 3 tbsp. l.;
• salt - a pinch.

Preparation: 25 minutes.

Energy value: 127 Kcal / 100 g.

We clean the onion, cut into large cubes. You can add more carrots, but this is optional. We wash the liver repeatedly under water to remove as much of the remaining blood as possible.

Lay out on a towel to dry. Immerse in a container and grind with an immersion blender into a porridge-like mass.

Next we send the onion. If you do not have a blender, you can do all this in a conventional or electric meat grinder.

We drive the egg into the finished mass, add flour, salt and mix everything thoroughly. Pour the oil into a saucepan, warm it up, spreading the liver dough with a spoon and fry small cutlets.

Since the dough is liquid, one spoonful is enough for each, otherwise the mass will spread over the pan and you will get one large pancake. If you do not have flour on hand, you can replace it with any starch.

Do not overexpose the liver cutlets on the fire - they will turn out dry. For normal frying, it is enough to hold for one minute on each side.

How to cook liver cutlets from chicken liver with oatmeal

It is very simple to make a more dietary dish from chicken offal; instead of flour, you can put oatmeal in the base. Thus, its calorie content is significantly reduced and useful elements are added.

• liver - 300 g;
• oatmeal - 4 tbsp. l.;
• egg - 1 pc.;
• vegetable oil - 3 tbsp. l.;
• salt - a pinch;
• carrots - 1 pc.

Preparation: 45 minutes.

Energy value: 146 Kcal / 100 g.

Rinse thoroughly the liver and cut off the tendons. If you have time, soak for an hour in milk. Peel the carrots, wash and cut into rings. Grind the oatmeal in a coffee grinder, so the minced meat will be more uniform.

Twist the soaked liver together with carrots in an electric meat grinder. Beat the egg into the minced meat and add the oatmeal with salt. Mix everything and let stand for twenty minutes so that the dough swells.

Spread semi-finished products on heated vegetable oil, do it carefully so as not to get burned. Prying with a fork, turn the cutlet on the second side after two minutes.

Spread the finished liver cutlets from chicken liver with oatmeal on a paper towel, then send it to the pan or immediately to the dish at the table.

You can add onion, garlic and black pepper to the minced meat, but this is optional.

Chicken liver cutlets with semolina

Quite original is a chicken liver dish. Groats give greater satiety and density to the minced meat, in combination with it, cutlets are very soft and tender.

• liver - 500 g;
• onion - 1 pc.;
• semolina - 0.5 cups;
• salt, pepper - a pinch;
• oil - 50 ml.

Preparation: 35 minutes.

Energy value: 152 Kcal / 100 g.

We wash the offal under a stream of cold water, place it in a blender bowl and smash together with pieces of chopped onion into a homogeneous mass. If necessary, keep the device turned on longer so that whole pieces do not come across.

The blender can be replaced with a conventional manual meat grinder, but in this case, you need to skip the products twice.

We drive an egg into the liquid liver dough, add pepper, salt, knead everything thoroughly and pour the semolina in small batches so that no lumps appear. Let stand for fifteen minutes and start frying in heated sunflower oil.

When a beautiful brownish crust appears, spread on a flat dish. It can be garnished with green lettuce leaves. It will be more appetizing and solemn, because liver cutlets can be not only an everyday dish.

Bon appetit!

The following video shows in detail how to cook delicious liver cutlets.