The culinary history of liver use is highly mixed. It is considered to be the most valuable delicacy, then the product is unsuitable for food. But casting aside all prejudices, dry scientific facts indicate that this is a dietary by-product (up to 3% of total fat in it), rich in vitamins. The most expensive liver in poultry fed without movement (foie gras). But from its more accessible types, you can cook a lot of delicious treats, for example, liver patties.

Beef liver cutlets

It is best to start your acquaintance with liver patties with this elementary recipe. It does not have a long list of ingredients, but at the same time, ready-made cutlets come out surprisingly delicate, and by seasoning the minced meat with various spices to taste, you can give the finished dish its unique relish and zest.

To a small saucepan, take:

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

A similar recipe:chicken liver cutlets

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. The washed liver is also cut into pieces of medium size. Twist both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so its preparation should be given special attention. The product should be washed very thoroughly under cold running water from the remnants of blood, which contains all the harmful substances.
  2. An egg should be driven into the onion-onion mass, pour a little cream, salt, spices and flour. Stir thoroughly until smooth.Ready liver stuffing is more likely to resemble a dough for baking fritters.
  3. The frying pan with vegetable oil should first be heated to a maximum flame, then reduce the intensity of the fire to medium and you can start frying. Put the minced meat with a spoon, form non-thick cutlets and fry them for 3-5 minutes on each side until tender.
  4. After the last cutlet is transferred from the pan to the pan, add drinking water to this container and put out the cutlets on a minimum fire for about five minutes. This procedure will greatly increase the tenderness and softness of finished products.

With semolina in the oven

Minced liver has one peculiarity - it is quite liquid, therefore, additional products that act as a thickener are added to it. It can be oatmeal, stale crumb or semolina. Cutlets with semolina can be cooked in the traditional way, fried in vegetable oil, or you can cook in the oven, which will help to get a delicate dish similar to soufflé.

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

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

Cook in the oven as follows:

  1. Grind the previously prepared liver in any way possible (with a blender or a meat grinder). Introduce scrambled eggs, salt, seasonings and semolina into the resulting mass. Carefully mix the minced meat and set aside a rest for 40 minutes at normal room temperature.
  2. Lubricate the molds for baking small cupcakes or muffins with any vegetable oil, fill with liver mincemeat and put baking in the oven at 170 degrees for 30-40 minutes. Serve the prepared meatballs from the oven with vegetable salad or another side dish.

With the addition of champignons

Liver cutlets with mushrooms - this is a very mouth-watering second course with a delicate mushroom aroma. Even in the cold, such cutlets will be delicious as a snack or as part of a tea sandwich.

For mushroom cutlets from chicken offal you will need:

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

How to make liver patties with mushrooms:

  1. Scale the washed liver with boiling water, drain the water, and allow the product to cool. While this happens, take care of the mushrooms. First, bring the chopped onions to transparency in vegetable oil, then add the crushed champignons to it and fry until all the liquid has evaporated.
  2. The cooled liver for this recipe is not necessary to grind in a meat grinder, you can just very finely chop it, pieces of no more than one centimeter.
  3. In a container of a suitable volume, combine liver minced meat, cooled mushrooms, grated cheese, sour cream, flour, herbs and spices. Stir all products and salt.
  4. Keep the prepared meat in the refrigerator from half an hour to forty minutes. Then spreading the mass in a pan with hot oil, fry the patties. To absorb the excess oil, they should be transferred from the pan to a paper towel.

Lush beef liver cutlets

It is possible to add splendor to liver patties that makes them look not like pancakes, but to traditional patties, if you add the density of minced meat. To achieve this, bread and small oatmeal will help, which absorb excessive moisture and add splendor.

Read also:foie gras - what is it

Composition of lush cutlets from the liver:

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

Cooking progress:

  1. Cut stale bread into medium slices, pour milk and, without wasting time, take care of other ingredients.
  2. Stuffing for these cutlets is very convenient to cook in a blender.In his bowl, you should first put the liver prepared and sliced ​​in medium slices, sliced ​​onion and egg. Grind everything into a homogeneous mixture.
  3. Transfer the stuffing into a container in which it will be convenient to knead it. Add pressed bread crumb, oatmeal, salt and spices. Stir the mass and give it a quarter of an hour so that the flakes swell. If you use larger flakes, you can leave the stuffing and all night in the refrigerator.
  4. Form cutlets from the prepared minced meat and fry them until cooked in vegetable oil. Ready meals can be served with sour cream.

With rice

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

For delicious liver and rice cutlets you need to take:

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

The sequence of processes:

  1. Rice cereal should be washed under a running stream of water, boiled until fully cooked, rinsed again and drained with excess water, throwing it into a colander.
  2. From onions and carrots to make frying, holding these chopped vegetables in a pan with vegetable oil until golden brown.
  3. Turn a clean liver into minced meat with a blender or meat grinder, add an egg, cooled roasted vegetables, rice, flour and other ingredients. Stir the minced meat carefully.
  4. Spread the resulting mixture on a hot pan with a tablespoon and fry the patties for about five minutes on each side.

Read also:buckwheat cutlets

Cooking from chicken liver

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

List of required ingredients:

  • 300 g chicken liver;
  • 300 g minced chicken breast;
  • 1 egg
  • 90 g of onion;
  • 100 g of young fresh squash or pumpkin;
  • 50 g breadcrumbs;
  • vegetable oil, spices and salt.

Work algorithm:

  1. Skip vegetables and prepared liver through a meat grinder or beat in a blender. Add breadcrumbs, add minced chicken breast, beat in an egg.
  2. Stir and salt the minced meat, season with spices. After that, leave the mass for 10 minutes, so that the crackers have time to absorb the excess moisture.
  3. Lightly fry cutlets in vegetable oil until thin crust, and then simmer them with a little water.

With buckwheat

Many housewives consider liver cutlets with buckwheat to be the most successful recipe. The finished dish turns out to be very tender, and buckwheat neither in taste nor in appearance does not betray its presence in minced meat.

Products to be prepared before starting work:

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

Cooking method:

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

Pork liver cutlets

In any of the above recipes for liver cutlets, it is possible to use pork liver with a slight correction 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 of raw liver;
  • 1000 g raw potato tubers;
  • 200 g of onions;
  • 2 chicken eggs;
  • 160 g of flour;
  • 100 g melted butter;
  • salt, spices, crackers for breading and a certain amount of oil for frying.

Work Stages:

  1. Grind offal and onion in a meat grinder, grate raw potatoes on a fine grater and squeeze out the allocated juice.
  2. In a suitable displacement vessel, mix liver-onion mince, grated potato tubers, eggs, flour and ghee, spices with salt. Stir thoroughly and knead the resulting stuffing.
  3. Then form in the same way as ordinary meat patties, bread in breadcrumbs and fry until ready in vegetable oil. The fire is medium.

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