The liver has long been considered one of the most useful animal products. It is recommended even for those who follow a diet without meat. After all, this product contains a huge amount of all kinds of vitamins and minerals. And the most popular liver-based dishes are cutlets and pancakes. Many people mistakenly think that this, in principle, is the same thing, because these delicacies are prepared almost the same way: from flour, chopped liver, eggs and auxiliary ingredients.
However, in reality there are some differences between these dishes, as well as small tricks in the preparation of liver patties by prescription. Skillfully made treats turn out to be much more tender, aromatic, magnificent and softer. In addition, the taste of such cutlets is much closer to the more familiar dishes of beef, pork and chicken.
Many chefs attribute the liver to the category of "capricious" foods that are difficult to work with. True, the preparation of liver patties by prescription is even possible for amateurs in cooking. So stock up with all the necessary ingredients, a drop of patience and a couple of hours of free time to please your family with aromatic treats.
Secrets of skillful cooking
Before you begin the process, be sure to read the recommendations of experienced chefs who have repeatedly dealt with this dish:
- Stuffing for liver pancakes should resemble a mixture for ordinary cutlets, that is, be quite thick. This is the main secret of juiciness and splendor. Consider, the thicker the layer of meat, the less likely it is to dry it.
- In order to add forcemeat to the forcemeat, add the pulp of bread to it, after soaking it in milk and squeezing it. It is this product that perfectly copes with the absorption of excess moisture, which necessarily occur after grinding meat. And then this same bread makes the mixture more magnificent, airy.
- Another trick of making really thick minced meat is to add various cereals and ground oatmeal. Being in meat, such products swell, and when roasted, they easily reach readiness. So, as a result, the consistency of liver patties by prescription is even more delicate and softer. In addition, no one will even suspect the presence of any cereals in the pancakes.
- There is another subtlety of cooking tender cutlets, which is well known to most hostesses. After frying, pour a little water into the pan, in which the dish is steamed a little and becomes softer. Do not be afraid, the liquid evaporates in just a few minutes.
Try at least once to cook delicious liver-based liver patties by prescription, taking these simple recommendations into account. You will certainly make sure that making this dish is very easy, and the result is able to exceed any expectations.
Product Selection Features
For such cutlets, pork, chicken, and beef liver are quite suitable. Of course, the quality of the final result largely depends on the source products from which the dish is prepared. Therefore, the question of selecting a liver for the preparation of liver cutlets according to a step-by-step recipe should be approached with all responsibility.
Try to opt for a fresh product, since using frozen is not the best option. Be sure to pay attention to the smell and shade of the liver - it should not be either too dark or too light.
Before further processing, chicken offal must be washed and rinsed with boiling water to relieve bitterness. Beef liver should be cleaned of film, blood vessels and hard veins. You just need to wash the pork product well and cut off all the excess. Then the liver is cut into pieces and sent to a blender or meat grinder. This completes the preparation of the main component.
Traditional step-by-step recipe for liver patties (with photo)
This is the easiest and most common way to prepare an appetizing offal dish. For thickening in this recipe for liver cutlets, ordinary flour is used. And any liver can act as the main ingredient: chicken, beef or pork.
Ingredients
What will be needed for cooking? Prepare the following ingredients:
- 0.5 kg of liver;
- a teaspoon of starch;
- 100 g of flour;
- egg;
- salt and pepper to taste;
- 100 g of fat;
- large onion;
- melted fat or vegetable oil.
Manufacturing process step by step
Step number 1. Pass through the meat grinder or grind the liver itself with a blender, as well as pre-peeled onions and lard.
Step number 2. In a separate container, beat the egg a little and pour it into the mixture. Send flour and starch here.
Step number 3. Season with salt, pepper and mix thoroughly. This completes the preparation of minced meat for liver cutlets. Now you can proceed directly to frying the “pancakes” from the liver.
Step number 4. Pour a little vegetable oil or fat onto a hot pan. Using a tablespoon, shape and lay out the patties. They do not need to be fried for very long - usually a couple of minutes on each side is quite enough. At the same time, maintain average power.
It is very important not to overdo the cutlets in the pan - otherwise they will simply lose their delicate texture and mouth-watering appearance. Try to form not too thick pancakes that will fry fast enough.
Serve the recipe (with photos) for liver patties with almost any garnish. For example, an excellent addition to this dish will be mashed potatoes, buckwheat, all kinds of vegetable salads and even simple pasta. It all depends entirely on your preferences.
Beef Liver Cutlet Recipe
Perhaps this is one of the best ways to cook such a dish. This recipe is simple and straightforward, and it won’t take you much time. In addition to this, even such a simple stuffing, you can supplement with all kinds of spices and spices, making your dish truly unique and perfectly combined with any side dish.
To prepare hearty and fragrant cutlets, take:
- 400 g of beef liver;
- 200 g of stale bread;
- large onion;
- egg;
- a glass of milk;
- vegetable oil;
- salt, pepper and other seasonings to your taste;
- 2 tablespoons of oatmeal.
Course of action
Cut the flesh from the stored bread and cut into large pieces. Fold them in a deep container and fill with milk. This is necessary in order for the bread to swell and become soft. This process will take about 10 minutes.
In the meantime, the bread swells, grind the liver with a blender or meat grinder to a state of homogeneous porridge. Peel, wash and cut the onion into several parts. Add it to the liver and beat the egg here. Pepper and salt the mixture, then grind again. This is for those who work with a blender. If you have a meat grinder at your disposal, grind the components one at a time, and mix the mixture manually.
Squeeze out the swollen bread and send it to the liver mass. Finally, add oatmeal to the rest of the ingredients and stir again. Cover the cooked minced meat with polyethylene and leave at room temperature for 15 minutes. This is necessary so that the flakes are slightly softened. After the specified time, you will notice that the stuffing is significantly thickened. Only now can we start frying the cutlets.
As in the previous case, pour oil on a preheated pan and put the fritters formed with a spoon on it. Fry the patties until a crust appears over a low heat. After they reach readiness, pour half a glass of water into the pan and simmer lightly. So your meatballs statute is much softer and tastier. It will take a maximum of 5 minutes to evaporate the water. Be sure to serve sour cream for liver-based beef liver cutlets that are perfectly combined with the delicate and at the same time spicy taste of the dish.
Appetizing pancakes with semolina
In no case should you refuse to use such a useful product as the liver. If you do not believe that with proper preparation it can turn into a culinary masterpiece, be sure to try liver patties with semolina. Such a simple recipe will immediately dispel all your doubts.
Prepare in advance:
- 0.5 kg of pork liver;
- medium sized onions;
- egg;
- 4 tablespoons semolina;
- salt and spices;
- frying oil.
Cooking method
Rinse the liver thoroughly, cut off the film from it and chop it into small pieces. Peel and cut the onion into several pieces. Now pass the prepared foods through a meat grinder. Then beat the minced egg and add semolina. Finally, salt and pepper the mixture and mix thoroughly, best with your hands.
Allow minced meat to brew for half an hour. Then mix it again and start frying nutritious and extremely healthy cutlets.