Liver cutlets recipe. Liver cutlets: fast and tasty

Everyone knows about the beneficial properties of the liver, which contains a lot of minerals and vitamins necessary for our body. In addition to the benefits this product brings, it also has a great taste. When cut, the liver has a smooth and uniform structure. If the product is harsh, soak it in milk. The most common dish made from beef liver is cutlets.

This recipe is the simplest and known to many housewives.

Ingredients:

• lard – 110 g;
• beef liver – 550 g;
• egg – 1 pc.;
• flour – 110 g;
• bulb;
• starch – 1 teaspoon;
• sunflower oil;
• salt;
• black pepper.

Preparation:

1. Chop the lard into small pieces.
2. Chop the onion.
3. Wash the liver, dry it, cut into pieces.
4. Grind the prepared ingredients. To do this, use a meat grinder. You can grind it in a blender, but then you will get a finer grind and the mass will be mushy.
5. Beat the egg and add to the minced meat.
6. Add starch and flour. Add salt, pepper, mix.
7. Pour oil into a heated frying pan.
8. Spoon the mixture out with a large spoon.
9. Fry on one side. Two minutes later - on the other.

Do not keep the products in the frying pan for a long time, otherwise they will lose their tenderness and juiciness and will end up looking unsightly. To ensure they cook quickly and cook well, make them thin in thickness.

With oat flakes

Prepare healthy liver cutlets with oatmeal. As a result, you will get a juicy, aromatic dish that even small children will eat with pleasure.

Ingredients:

• egg – 2 pcs.;
• beef liver – 1200 g;
• oatmeal - a glass;
• onion – 3 heads;
• garlic – 2 cloves;
• sunflower oil;
• salt.

Preparation:

1. Remove ducts and film from the liver, rinse and cut.
2. Peel the garlic.
3. Peel the onion and cut in half.
4. Place a fine grinding rack in the meat grinder and grind the prepared ingredients.
5. Beat in the egg.
6. Add oatmeal and add salt.
7. Stir and refrigerate.
8. After half an hour, pour oil into a heated frying pan. Use a large spoon to scoop out the minced meat, place it on the surface, and fry.
9. Transfer to a saucepan. Pour in a little water and simmer.
10. Take it out in a quarter of an hour.

Liver cutlets with rice - step-by-step recipe

In this recipe, rice cereal is added to the cutlets, so there is no need to prepare a side dish.

Ingredients:

• onion – 2 small heads;
• beef liver – 600 g;
• rice – 180 g;
• egg – 1 pc.;
• starch - 1 tbsp. spoon;
• dill;
• olive oil;
• pepper;
• salt;
• basil.

Preparation:

1. Boil the cereal.
2. Peel the onion and cut into quarters.
3. Process the liver, removing the film, veins and blood vessels, rinse in cold water, then cut into pieces.
4. Pass the offal through a meat grinder.
5. Mix all products.
6. Heat the frying pan. To make the dish healthier, use olive oil, but you can replace it with any vegetable analogue.
7. Form cutlets and fry.

With the addition of semolina in the oven

The healthiest liver is beef. For those who adhere to a healthy diet and diet, as well as for young children, a recipe for preparing this dish in the oven with the addition of semolina is suitable.

Ingredients:

• beef liver – 450 g;
• bulb;
• semolina – 4 teaspoons;
• egg – 1 pc.;
• buckwheat flour – 4 teaspoons;
• sunflower oil – 6 teaspoons;
• boiling water – 210 ml;
• spices;
• salt;
• soda – 0.5 teaspoon.

Preparation:

1. Rinse the liver thoroughly and remove the film. If you cannot remove the film, immerse the product in boiling water for 3-5 minutes, after which it will easily come off.
2. Cut into pieces.
3. Remove the peel from the onion and cut into quarters. Pass through a meat grinder.
4. Beat in the egg.
5. Add semolina and flour.
6. Salt and add spices. Stir.
7. Allow the semolina to swell. To do this, cover the composition with film and leave for a quarter of an hour.
8. Heat a frying pan, pour in oil.
9. Form the cakes like pancakes. Fry over moderate heat. Do not hold for long, a minute is enough for each side. The main thing is that the cutlets take shape and do not fall apart.
10. Place the prepared products on a baking sheet.
11. Pour boiling water over it. Place in the oven. Bake for half an hour at 180 degrees.

Festive beef liver cutlets with cheese

Liver cutlets began their history in ancient Egypt. Over a long time, many cooking options have been invented. If you add cheese to a familiar dish, you can delight your guests with the delicate taste of the prepared dish.

Ingredients:

• beef liver – 350 g;
• bulb;
• vegetable oil – 6 teaspoons;
• egg – 1 pc.;
• cheese – 170 g;
• black pepper;
• salt.

Preparation:

1. Wash the offal, remove the film and veins. Cut into pieces.
2. Place in the freezer for a quarter of an hour. This will make the stuffing easier to make.
3. Cut the peeled onion into 4 parts.
4. Grate the cheese on a coarse grater.
5. Place offal and onion into a meat grinder and twist.
6. Beat in the egg. Add some salt. Add spices. Stir.
7. Add cheese.
8. Pour oil into a hot frying pan.
9. Scoop out the minced meat, roll into a ball and knead into flat cakes. Fry until done.

With carrots

Carrots will help give the cutlets a beautiful shade, making the dish even healthier and juicier.

Ingredients:

• beef liver – 720 gr.;
• carrots – 3 pcs.;
• onions – 3 pcs.;
• parsley – 50 g;
• egg – 1 pc.;
• salt;
• pepper;
• boiled water;
• vegetable oil;
• flour.

Preparation:

1. Remove the film and veins from the liver, rinse in cold water, cut into pieces.
2. Peel and chop the carrots, onions.
3. Rinse the parsley.
4. Grind using a meat grinder. If you want the cutlets to be more tender, mince the ingredients several times.
5. Beat in the egg.
6. Pepper and salt. Mix.
7. Form cutlets. Roll in flour.
8. Fry on maximum heat.
9. Turn heat to low. Pour in boiling water.
10. Simmer for a quarter of an hour with the lid closed.

Steamed diet cutlets in a slow cooker

The dish can be prepared daily, or used to decorate a holiday table. These cutlets are delicious not only hot, but also cooled. For children and for dietary purposes, it is recommended to eat a steamed dish. A multicooker will help speed up and simplify the cooking process.

Ingredients:

• beef liver – 550 g;
• egg – 2 pcs.;
• onion – 1 pc.;
• flour – 4 teaspoons;
• vegetable oil – 4 teaspoons;
• dill;
• parsley;
• pepper;
• salt.

Preparation:

1. Rinse the offal in water, remove veins and film. Dry, you can use napkins or a paper towel.
2. Cut into small pieces.
3. Peel the onion and cut into quarters.
4. Place in a tall container. Beat with a blender.
5. Add salt, seasonings, herbs. Beat in the eggs. Grind again with a blender.
6. Add flour. Mix.
7. Pour water into the bowl of the device.
8. Coat the steam basket with oil with a brush.
9. Make balls and flatten. Place in a multicooker pan.
10. Set the “Steam” mode, setting the time to half an hour.

Delicious recipe with buckwheat

With this cooking option, you don’t have to make a side dish.

Ingredients:

• beef liver – 450 g;
• buckwheat - a glass;
• chicken egg – 2 pcs.;
• onion – 1 pc.;
• sunflower oil;
• flour – 4 teaspoons;
• salt;
• pepper.

Preparation:

1. Boil buckwheat. For the recipe you need a glass of ready-boiled buckwheat.
2. Rinse the liver, clean it of blood vessels and films. Cut into pieces.
3. Cut the peeled onion into pieces.
4. Mince the offal and vegetable in a meat grinder.
5. Mix with buckwheat.
6. Add flour, eggs, pepper. Stir.
7. Heat a frying pan, pour in oil.
8. Form thin cakes with your hands. Fry.

Fluffy beef liver cutlets

Compared to meat cutlets, liver products are a more economical option, but no less tasty. Even from this product you can prepare a lush, juicy dish.

Ingredients:

• beef liver – 450 g;
• oatmeal – 6 teaspoons;
• stale bread – 270 g;
• milk – 1 glass;
• egg – 1 pc.;
• onion – 1 pc.

Preparation:

1. Cut off the crusts from the bread.
2. Pour milk into a bowl, place the crumb.
3. Rinse the liver, remove the film and mucous membrane, cut into pieces. Grind in a blender.
4. Add onion to the offal.
5. Beat in the egg. Season with spices, add salt.
6. When the crumb swells, take it out and squeeze it out with your hands. Place in liver mixture.
7. Add oatmeal. Knead and wait until the flakes swell. This will take about a quarter of an hour.
8. Fry the formed products over medium heat until cooked.
9. Serve with vegetable salad.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Any cook will need to know how to make liver meatballs. This hearty and healthy dish is distinguished by its rich meaty taste, golden crust with crunch and juicy texture. Any liver is suitable for its production, but it is worth preparing it in advance.

How to cook liver cutlets

The preparation of liver cutlets begins with the preparation of components. For them you need to take fresh chilled liver, prepare additives - semolina, rice, buckwheat or oatmeal. It is permissible to use vegetables with spices when preparing liver cutlets to make a more flavorful snack. All that remains is to twist all the ingredients together, season with salt and pepper and fry the juicy cutlets in oil or steam them.

Beef

Before making cutlets from beef liver, you should choose fresh liver, which is distinguished by its rich ripe cherry color, scarlet blood and smooth glossy surface. Calf liver has a lighter shade, but still has the same moist surface. To make the offal soft and tender, you need to soak it in milk for 2-3 hours, and then cut out all the vessels and clots. All that remains is to chop the liver, add carrots and onions to the minced meat and fry the cutlets.

Chicken

An easy to follow recipe that explains how to cook chicken liver cutlets. This product has a more delicate texture, which gives finished dishes fluffiness and softness. Fresh chicken liver is distinguished by a brown-burgundy hue and a sweetish aroma, and has a smooth, shiny surface. It is good to combine with cream and mushrooms, herbs and garlic to form minced meat and make cutlets.

Pork

Chefs share useful information on how to make pork liver cutlets. Proper fresh liver is distinguished by its brown color, smooth shiny surface and pleasant aroma. It should not have the smell of ammonia. Pork liver is inherently bitter, so before forming the minced meat, it needs to be soaked in milk or sprinkled with soda, left for a couple of hours, and then chopped.

Liver cutlets recipe

An experienced cook knows that an easy recipe for liver cutlets can be easily varied with any additions. For beginners, a recipe with a photo will help you master the step-by-step preparation of liver cutlets, according to which it is easy to make a delicious, aromatic snack. As additions, it is allowed to use carrots, buckwheat, rice, semolina or oatmeal. You can bake the cutlets in the oven, cook in a slow cooker or steam, or simmer in a frying pan. Ideal side dishes for them would be mashed potatoes, cereals, and pasta.

Liver cutlets in the oven

• Cooking time: half an hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 148 kcal.
• Purpose: for lunch.
• Kitchen: author's.

The simplest recipe is how to make liver cutlets in the oven. They turn out juicy and aromatic, more healthy than fried in large amounts of sunflower oil. For cooking, you can use any type of liver - pork, beef or chicken. If pork is used, then it needs to be soaked in boiling water or milk for half an hour to release the bitterness.

Ingredients:

• liver - half a kilo;
• onions – 2 pcs.;
• eggs – 2 pcs.;
• flour - half a glass;
• sour cream – 40 ml;
• vegetable oil – 20 ml.

Cooking method:

1. Chop the meat coarsely, remove the film, and grind in a blender. Add flour, sour cream, eggs.
2. Add salt and pepper, form cutlets with a spoon, fry in oil until golden brown over medium heat.
3. Place on a baking sheet and bake at 180 degrees for 10 minutes.

With carrots

• Cooking time: half an hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Every child's favorite will be liver cutlets with carrots and onions, made from chicken by-product. They will turn out tender and soft and will melt in your mouth. Added carrots will give the products a brighter color. This baked liver is good served with fresh salad as a side dish to highlight the vegetable component.

Ingredients:

• chicken liver – half a kilo;
• eggs – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• flour – 40 g;
• cream 15% fat – 40 ml;
• nutmeg – 3 g;
• vegetable oil – 80 ml.

Cooking method:

1. Chop the onion and carrots, fry in oil, cool.
2. Add twisted liver, beat with a blender.
3. Add egg, cream, flour, ground garlic, spices, salt.
4. Form into cutlets and fry on both sides.
5. Serve with mashed potatoes, fresh vegetables, and Tartar sauce.

With rice

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The following recipe will help you learn how to cook liver cutlets with rice. Adding cereal will make the products more filling and not fall apart, and will give them the desired texture. It’s good to serve cutlets for children with creamy or tomato sauce, so they don’t seem dry. They are served as a side dish with any cereal except rice - buckwheat, millet, barley or corn porridge.

Ingredients:

• pork liver – half a kilo;
• rice - half a glass;
• onion – 1 pc.;
• vegetable oil – 1/4 cup;
• eggs – 1 pc.;
• starch – 10 g.

Cooking method:

1. Grind the liver, pre-soaked in milk, in a meat grinder along with the onion, add rice boiled until tender.
2. Season the minced meat with egg, starch, salt and pepper. For juiciness, you can add a spoonful of mayonnaise.
3. Form cutlets, place on hot oil and fry on both sides.
4. Place in a saucepan, add a small amount of water and simmer in an oven preheated to 200 degrees for 5 minutes.

With semolina

• Cooking time: half an hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Liver cutlets with semolina are tender and airy, which gives them an attractive appearance and the desired consistency. Semolina has a fine structure, so it is practically not felt in finished products. Additional additives to minced liver include onion, eggs and wheat flour. Spicy lovers will love the recipe with semolina with the addition of garlic or red hot pepper.

Ingredients:

• beef liver – 1 kg;
• eggs – 4 pcs.;
• flour – 80 g;
• semolina – 40 g;
• onion – 1 pc.;
• vegetable oil – 40 ml.

Cooking method:

1. Clean the liver from film and veins, chop into pieces, and grind in a meat grinder or blender.
2. Finely chop the onion, beat the egg with salt and pepper. Mix all ingredients, add flour.
3. Spoon the dough onto the hot oil and fry the cutlets for 3 minutes on each side.
4. Serve with broccoli, zucchini or Mexican medley.

Fluffy liver cutlets

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

All cooks will need information on how to make liver cutlets fluffy. To do this, after shaping the products, you need to roll them in breadcrumbs made from dried and crushed wheat bread. You can make crackers yourself or buy ready-made ones. This technique will preserve the texture of the cutlets, seal the juice inside and give them an attractive volume.

Ingredients:

• pork liver – 0.45 kg;
• onions – 2 pcs.;
• garlic – 3 cloves;
• semolina – 6 tbsp;
• soda - on the tip of a knife;
• breadcrumbs – 100 g;
• vegetable oil - half a glass.

Cooking method:

1. Cut the liver into pieces, add chopped fried onion, grind in a meat grinder.
2. Add crushed garlic, soda, semolina, salt and pepper.
3. Mix the minced meat and set aside for half an hour.
4. Form into cutlets and roll in breadcrumbs.
5. Fry on each side in oil for 2 minutes until the crust is golden brown.

With buckwheat

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 141 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Lovers of unusual taste will love the recipe for making liver cutlets with buckwheat. Adding this cereal to liver pancakes makes them more filling and appetizing, the texture will become rich and acquire the desired density. It is best to serve these cutlets with sour cream to give them juiciness and creaminess, and choose a side dish of mashed potatoes or bulgur.

Ingredients:

• chicken liver – 0.3 kg;
• buckwheat – 30 g;
• onion – 1 pc.;
• eggs – 1 pc.;
• vegetable oil – 10 ml;
• water – 70 ml.

Cooking method:

1. Grind the liver in a food processor, add prepared boiled buckwheat, chopped onion fried in oil.
2. Beat in a raw egg, knead the minced meat, salt and pepper.
3. Heat oil in a frying pan, fry the products on both sides.

For a couple

• Cooking time: half an hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Steamed liver cutlets are considered a dietary snack because their production does not involve vegetable oil or additional fats. Delicious low-calorie food will appeal to those who are losing weight or watching their figure, and you can cook it in a slow cooker using the steaming mode, or in a regular double boiler. It is best to serve the delicacy with lettuce leaves and fresh vegetables.

Ingredients:

• beef liver – 0.5 kg;
• rice – 200 grams;
• eggs – 1 pc.;
• starch – 20 g;
• onion – 1 pc.;
• dill, parsley, basil - a bunch.

Cooking method:

1. Soak the liver in warm water for half an hour, remove the film, cut into pieces, and grind in a meat grinder.
2. Boil the rice, chop the greens.
3. Mix minced liver with rice, herbs, egg and starch, salt and season with ground pepper. Add chopped onion and form into cutlets.
4. Place the steamer mold on the bottom, pour water into the bowl, close the lid, and cook for an hour.
5. Serve with vegetable salad and fresh herbs.

In a slow cooker

• Cooking time: half an hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 140 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

It is easy to make liver cutlets in a slow cooker, which are also low in calories due to the reduction of frying time and the use of vegetable oil. Using a slow cooker, it’s good to make Altai-style liver - add sour cream and spices to taste in addition to standard products to the minced meat. The result is a delicate, creamy, light delicacy that would be appropriate for a children's menu.

Ingredients:

• chicken liver – half a kilo;
• onion – 1 pc.;
• eggs – 1 pc.;
• sour cream – 60 ml;
• flour – 60 g;
• sunflower oil – 20 ml.

Cooking method:

1. Grind the liver with a blender with onions, add egg, sour cream, flour, salt, seasonings.
2. Form cutlets, roll in flour, fry in oil in frying or stewing mode for 10 minutes on each side.
3. If desired, add a small amount of water or broth and simmer for 15 minutes on the stew or soup program.

With cereal

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Liver cutlets with oatmeal have the most delicate, balanced taste. This dish is best prepared from chicken or rabbit liver, which is mixed with rolled oats and milk. Onions and garlic cloves add flavor and spiciness to the appetizer. To reduce calories in the composition, you need to fry products quickly, at maximum heat, to preserve the beneficial properties of the product.

Ingredients:

• rabbit liver – 3 pcs.;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• garlic – 2 cloves;
• oatmeal - a glass;
• milk - a glass.

Cooking method:

1. Heat the milk, pour over the cereal, leave until it swells.
2. Grind the liver in a meat grinder, add chopped onion and garlic, break the eggs.
3. Add oatmeal, salt, pepper, spoon portions onto hot oil.
4. Fry on both sides.

To make delicious liver cutlets, you need to listen to the advice of professionals. Here's what chefs recommend to make cooking at home easier:

1. When making liver cutlets, it is important to free the main component from bitterness. To do this, the liver is soaked in water, milk, kefir or soda solution for at least half an hour. In addition to getting rid of bitterness, this will help neutralize the unpleasant odor.
2. The heat treatment of the offal should not be long, otherwise it will become dry and rubbery. It is optimal to keep the cutlets on the stove until golden brown - 2-3 minutes.
3. If the dough turns out to be too liquid, it can be thickened with rice starch, semolina, flour or breadcrumbs. The consistency should be like thick, fatty sour cream.
4. After preparing the dough, it is better to leave it for half an hour so that the flour becomes more viscous. This way the cutlets will turn out more fluffy and will not fall apart during frying.
5. The film from the liver is removed as follows: rinse the beef with cold water, pour warm water for 2 minutes, cut the film and remove it, helping with your thumb. Pork should be scalded with boiling water, trimmed on one side and the film removed with your fingers and a knife.
6. To add original flavors to cutlets based on minced liver, you can use the addition of hard grated cheese, zucchini, lard, and bread.
7. The option of cooking cutlets without eggs will appeal to those losing weight. This ingredient is not considered necessary, because even without it the products hold their shape.

Video

Cutlets are different. The most popular are meat ones. But there are other recipes, for example, from the liver. How to prepare them, what to consider and what you need to know? All this is in this material.
Recipe contents:

It is known that liver dishes are very healthy. They contain many vitamins and minerals. However, this is a “finicky” by-product that requires special attention. Without knowing all the subtleties, not every novice cook will be able to cope with preparing liver dishes. Liver cutlets are considered one of the best liver recipes. Their recipes exist, more complex and simpler ones. But the cooking secrets are the same for everyone.

• For this dish, the liver is crushed in a blender or twisted through a meat grinder.
• Other ingredients are added to the products and fried in vegetable oil.
• Chicken, pork or beef liver is used for cutlets.
• The taste of the finished dish depends on the quality of the original product. Therefore, you should choose your liver responsibly. Give preference to fresh rather than frozen products.
• Pay attention to the color and smell. The color should not be too dark or light, and the aroma should be pleasant.
• The consistency of the minced meat can be thick, similar to minced meat, or liquid, like pancakes. Cutlets made from thick minced meat will be fluffy, and made from liquid minced meat - tender.
• To thicken the minced meat, add bread soaked in milk, after squeezing it out first. Semolina, oatmeal, and ground crackers are also suitable. These minced products will swell and absorb excess moisture.
• After frying, pour a little water into the pan and simmer the cutlets for 3-4 minutes. The water evaporates, creating steam and making the products unusually tender.

• Calorie content per 100 g - 166 kcal.
• Number of servings - 15 pcs.
• Cooking time - 30 minutes

Ingredients:

• Chicken liver - 500 g
• Eggs - 1 pc.
• Ground black pepper - a pinch
• Salt - 0.5 tsp.
• Vegetable oil - for frying
• Flour - 3 tbsp.
• Mayonnaise - 1 tbsp.

Step-by-step preparation of liver cutlets, recipe with photos:

Liver is a useful product for hematopoiesis. It contains a large amount of iron and other substances necessary for the body. You can prepare many delicious and appetizing dishes from liver. For example, liver cutlets and pancakes, which are distinguished by their splendor. These dishes do not require much time to prepare, so you can quickly prepare a meat side dish for dinner.

____________________________

Recipe 1: Classic liver cutlets

This is the simplest recipe for making liver cutlets. At the same time, the dish will not leave anyone indifferent who loves liver.

Ingredients:

• Beef liver – 500 grams.
• Onions – 1 piece.
• Chicken eggs – 2 pieces.
• Wheat flour - 4 tablespoons.
• Salt, pepper - to taste.
• Vegetable oil - for frying.

Cooking method:

1. Pass the liver and onions through a meat grinder.
2. Add chicken eggs and flour, salt and pepper.
3. Mix everything thoroughly.
4. Heat a frying pan and pour in vegetable oil.
5. Place minced liver in portions in a frying pan with butter.
6. Fry for a couple of minutes on both sides.

Helpful Tips:

• Fresh beef liver has a red-brown color that resembles ripe cherries.
• The liver is stale if the smell is similar to ammonia and the blood is dark.
• The consistency of the minced meat should be as thick as sour cream.

Recipe 2: Liver cutlets with semolina

There are children who don't really like liver. Liver pancakes with sauce are just such a recipe that allows you to disguise your least favorite product.

Ingredients:

• Pork liver – 600 grams.
• Fresh lard – 200 grams.
• Onions – 2 pieces.
• Chicken egg – 1 piece.
• Semolina – 2 tablespoons.
• Homemade mayonnaise - 1 tablespoon.
• Tomato paste – 1 tablespoon.

Cooking method:

1. 1. Clean the liver from films and cut into pieces.
   2. Remove the skin from the lard and cut into large pieces.
   3. Peel the onion and cut into quarters.
   4. Pass the liver, lard, and onions through a meat grinder.
   5. Beat an egg into these ingredients, add semolina, salt and pepper.
   6. Mix the minced meat thoroughly and let stand for 20 minutes.

1. Place minced meat in a hot frying pan with vegetable oil.
2. Fry the pancakes on both sides until golden brown.
3. Then place in a saucepan with a thick bottom.
4. Dilute mayonnaise with tomato paste in 0.5 water.
5. Add salt, pepper and other spices to taste.
6. Pour the resulting sauce over the pancakes.
7. Boil over low heat for 20 minutes.

Helpful Tips:

• You don’t have to add lard to the minced meat, however, it gives the pancakes juiciness.
• Pork liver, like any other liver, should not be bitter.
• The bitterness of the liver indicates its old age and long shelf life.

Recipe 3: Liver cutlets with sauce

The apple gives these liver cutlets a special twist. However, the sauce that is served with them will be no less original. The combination of sour sauce and meat by-product is always a winning option.

Ingredients for cutlets:

• Veal liver – 300 grams.
• Potatoes – 300 grams.
• Onions – 1 piece.
• Chicken egg – 1 piece.
• Starch – 2 teaspoons.
• Salt, pepper - to taste.

Ingredients for the sauce:

• Lingonberries – 400 grams.
• Garlic – 2 cloves.
• Honey – 1 tablespoon.
• Red onion – 1 piece.
• Mustard seeds – 1 teaspoon.
• Peppercorns – 1 teaspoon.
• Orange – 1 piece.

Cooking method:

1. Cut the liver into small pieces and grind in a blender.
2. Grate the potatoes, onion and apple on a fine grater.
3. Mix with liver, add chicken egg, starch, salt and pepper.
4. Mix thoroughly with a fork.
5. Heat a frying pan by pouring a small amount of vegetable oil.
6. Spoon out the minced meat and fry on both sides until golden brown.
7. Crush the mustard seeds and pepper a little in a mortar.
8. Chop the onion into thin feathers and chop the garlic.
9. Remove the zest from the orange and squeeze out the juice.
10. Add lingonberries.
11. Cover with a lid and bring to a boil over low heat.
12. Crush most of the berries with a masher.
13. Continue cooking for 15 minutes until thickened.
14. Remove from heat and let cool completely.

Helpful Tips:

• Fresh veal liver is elastic, shiny with a slightly sweet smell.
• Gray plaque, too dark a color and loss of elasticity are signs of a stale product.
• You can add mint leaves to the sauce; they bring out the taste of the berries.

Recipe 4: Liver cutlets with champignons

Liver cutlets with mushrooms are delicious. It is not necessary to use champignons; you can prepare a dish with wild mushrooms.

Ingredients:

• Chicken liver – 500 grams.
• Champignons – 225 grams.
• Onions – 1 piece.
• Hard cheese – 35 grams.
• Thick sour cream - 1 tablespoon.
• Wheat flour - 1.5 tablespoons.
• Fresh herbs, salt, pepper - to taste.

Cooking method:

1. Peel the onions and mushrooms, cut into small cubes.
2. Fry the onion in vegetable oil until transparent.
3. Add mushrooms and cook until all liquid has evaporated.
4. Let the mixture cool.
5. Clean the liver from veins and pour boiling water over it.
6. When the liver has cooled, cut into small pieces.
7. Add chopped herbs, eggs, flour, sour cream, mushrooms, grated cheese, salt and pepper.
8. Mix everything thoroughly and place in the refrigerator for 40 minutes.
9. Heat a frying pan with vegetable oil.
10. Spoon out the minced meat and fry until golden brown.

Helpful Tips:

• It is imperative to remove the bile ducts from the liver; at a minimum, the product will taste bitter.
• Spots with a green tint on the liver indicate that it will be bitter.
• Ready-made cutlets can be placed on a paper towel, it will absorb excess fat.

Recipe 5: Fluffy liver cutlets

Sometimes liver cutlets do not turn out as fluffy as desired. If you cook them according to this recipe, they will always turn out not only fluffy, but also tasty.

Ingredients:

• Beef liver – 1 kilogram.
• “Yesterday’s” loaf – ¼ part.
• Chicken eggs – 2 pieces.
• Salt, pepper - to taste.

Cooking method:

1. Grind the liver through a meat grinder.
2. Soak the loaf in water and pass through a meat grinder.
3. Mix the loaf with the liver.
4. Separate the whites from the yolks.
5. Add the yolks to the minced meat, add salt and pepper.
6. Add salt to the whites and beat with a mixer to form a dense, strong mass.
7. Add the protein mixture into the minced meat in two additions, mixing gently.
8. In a preheated frying pan with vegetable oil, fry the cutlets on both sides.

Helpful Tips:

• The secret of fluffy cutlets is in whipped egg whites; they expand in volume when heated.
• The minced meat turns out similar to pancake dough.
• There is no need to fry the cutlets for a long time, otherwise they will be dry.
• It is enough to fry on one side for 2 minutes.

Recipe 6: Liver cutlets with rice

What to cook for dinner? Liver cutlets with rice! They go great with vegetable salad, buckwheat and mashed potatoes.

Ingredients:

• Pork liver – 0.5 kilograms.
• Boiled rice – 150 grams.
• Onions – 1 piece.
• Chicken egg – 1 piece.
• Starch – 1 tablespoon.
• Salt, pepper - to taste.

Cooking method:

• Cut the onion and liver into pieces.
• Grind through a meat grinder.
• Add chicken egg, rice, starch, salt and pepper.
• Beat with a blender.
• Place the minced meat in a heated frying pan with vegetable oil.
• Fry on both sides until golden brown.

Helpful Tips:

• You can grind only part of the rice with minced meat, and mix in the other part entirely.
• In order for the cutlets to bake in the middle, turning them over to the other side, you need to reduce the heat and cover the pan with a lid.

Recipe 7: Liver cutlets with buckwheat

Hearty and delicious liver cutlets with buckwheat can be prepared according to this recipe. They are tender and go well with any side dish.

Ingredients:

• Beef liver – 400 grams.
• Boiled buckwheat – 0.75 cups.
• Chicken eggs – 2 pieces.
• Wheat flour - 2 tablespoons.
• Onions – 1 piece.
• Salt, black pepper - to taste.

Cooking method:

1. Grind the onions and liver using a meat grinder.
2. Stir in eggs, buckwheat, salt, pepper and wheat flour.
3. Mix the minced meat thoroughly.
4. Heat vegetable oil in a frying pan.
5. Using a spoon, add the minced meat and fry on both sides.

Helpful Tips:

• You can use any liver, however, chicken liver cutlets will turn out a little dry.
• You can serve liver cutlets with mayonnaise or thick sour cream.

Recipe 8: Liver cutlets with carrots

Liver cutlets with carrots are a great dish for dinner combined with a light vegetable salad or a more satisfying side dish. Using this recipe, you can prepare cutlets that a child who does not like liver will happily eat.

Ingredients:

• Liver – 800 grams.
• Onions – 1 piece.
• Chicken egg – 1 piece.
• Carrots – 1 piece.
• Wheat flour – 100 grams.
• Butter – 50 grams.
• Sunflower oil.
• Salt, pepper - to taste.

Cooking method:

1. Peel the onions and carrots, grate them on a fine grater.
2. Heat butter in a frying pan and fry vegetables.
3. Cut the liver into small pieces and grind through a meat grinder.
4. Pass onions and carrots through a meat grinder.
5. Mix the liver with a chicken egg, onion and carrots.
6. Add wheat flour, salt and pepper.
7. Fry the cutlets on both sides in a small amount of vegetable oil.

Helpful Tips:

• To reduce calorie content, you can not fry the onions and carrots.
• Cutlets turn out delicious from any type of liver.

Video

Liver is an extremely healthy product that is recommended to be consumed even by those who are prohibited from eating most meats. And the most common liver dish is pancakes or cutlets (also -). Someone will argue that in essence these are the same thing, because both cutlets and cutlets are prepared almost the same way: in fact, from ground liver, eggs, flour, and sometimes milk, buckwheat.

In fact, there are differences from pancakes and secrets in preparing liver cutlets. Well-cooked cutlets are fluffier, more tender, softer, and more flavorful. And their taste is closer to real cutlet - the one that is familiar to us from beef, pork or chicken cutlets.

Secrets of making liver cutlets

The minced meat for cooking should be more reminiscent of minced meat for regular meat cutlets: thicker, not runny. This is the first secret of their splendor and juiciness, because the thicker the layer of prepared meat, the less the risk of drying out the liver.

To make the minced meat thicker, add bread crumbs soaked in milk, after squeezing them out. The pores of the bread will take away the excess moisture that forms after grinding. And having straightened out, these same pores will make the minced meat itself plumper.

Another trick that will help you get a thicker mince is adding fine oatmeal. They will swell a little in the meat, and during cooking they will have time to cook, as a result the consistency of the cutlets will become even more tender. And, take my word for it, no one will even guess that the cutlets contain oatmeal, which is so unloved by many!

Finally, there is another trick that housewives use to prepare ordinary cutlets: after frying, a little water is poured into the bottom of the frying pan, in which the finished cutlets are stewed, as it were. In just 3-4 minutes, this water evaporates and creates steam, making the meat unusually tender.

Try cooking with these tips in mind, and you will never cook cutlets from this offal any other way again.

Liver cutlets with oatmeal - basic option

Cooking time: about 1 hour

Ingredients

• 350-400 grams of liver (chicken or beef)
• 250 grams of stale bread
• 1 egg
• 1 onion
• 1 glass of milk
• 2 tbsp. spoons of small oat flakes
• salt, pepper - to taste

How to cook fluffy liver cutlets

Cut off the crusts from stale bread.



Then cut the bread into large squares, place it in a deep bowl and pour milk to swell.



Leave the bread for 10 minutes. Meanwhile, grind the liver in a blender or meat grinder until it becomes a homogeneous paste.



Then add the onion, peeled and cut into 2-4 pieces, to the liver, beat in the egg, salt and pepper.



Grind everything together.
Gently squeeze the soggy bread so that excess liquid does not get into the minced meat. Add bread to minced meat.



At the very end, add oatmeal to the minced meatballs and mix everything.

Cover the finished minced meat with film or a plate and leave at room temperature for 15 minutes so that the flakes swell a little.

You can also add regular flakes, but then it will take more time to swell, or even better, leave the mixture in the refrigerator overnight. With small flakes it takes much less time.



After 15 minutes you will see how the minced meat has thickened. Now you can fry the liver cutlets.
Heat vegetable oil in a frying pan and place minced meat on it with a tablespoon.



Fry the cutlets over medium heat until they are crispy. After this, turn over and fry on the other side in the same way. When the cutlets are ready, pour a little water into the pan - it should reach the level of the middle of the cutlets.



Simmer for another 3-4 minutes until the water evaporates.
Be sure to serve the finished liver cutlets with soft sour cream.

This recipe for liver cutlets can be used as a basis for preparing various options. By itself it is quite neutral. You can also take note of other recipes, each of which has its own twist.

Liver cutlets with potatoes

Ingredients and preparation

• 300 grams of liver
• 1 large or 2 medium potatoes
• 1 small onion
• salt, pepper - to taste
• vegetable oil for frying

Wash the liver and dry with a paper towel. Together with the peeled onion, pass the liver through a meat grinder or grind in a blender.
Then peel the potatoes and grate them on a fine grater. Do this quickly so that the potato pieces do not begin to oxidize and darken.
Combine potatoes and chopped liver, salt and pepper the minced meat.
Fry the cutlets in well-heated vegetable oil for 5-6 minutes on each side until golden brown.

Liver cutlets with semolina

It is no secret to experienced housewives that this cereal is useful not only for preparing porridge, semolina or casserole. Semolina is very often used for dusting molds and for breading. Semolina also has excellent moisture-absorbing properties. However, it does not have a strong taste that would be able to “overpower” the taste of the main ingredient in the recipe. And therefore, this cereal comes in handy when preparing tender liver cutlets.

Recipe ingredients and preparation

• 200-250 grams of liver (any to your taste)
• 2 tbsp. spoons of semolina
• 1 egg
• salt, pepper - to taste
• vegetable oil for frying

The technology for preparing such cutlets is quite simple. The liver must be minced in a meat grinder or blender, add a lightly beaten egg, salt and pepper. Then add semolina to the minced meat, mix it well and let the minced meat stand for 20-25 minutes. During this time, the semolina will be saturated with the liquid contained in the minced meat, and the minced meat will become thick.

Fry the cutlets in the usual way - in a frying pan in oil. You can also prepare a soufflé based on this recipe. To do this, simply transfer the minced meat into a small muffin tin, greased with oil, and place in the oven for 30-35 minutes at 170 degrees.

Liver cutlets with carrots and mushrooms

A very interesting option for preparing liver cutlets. Such cutlets turn out tasty and beautiful, with bright pieces of carrots inside, and the mushroom aroma complements the delicate aroma of the offal. Very tasty served with cream sauce.

What you will need:

• 400 grams of liver
• 150 grams of champignons
• 1 egg
• 1 onion
• 1 carrot
• 1 tbsp. spoon of semolina
• salt, pepper - to taste

It is known that mushrooms “give up water” during cooking. For this reason, the mushrooms must be fried before adding to the minced meat - this will release excess moisture and the taste of the mushrooms will become more intense. So, wash and peel the mushrooms, cut them into small cubes - no more than 5 mm.

In a hot frying pan, fry the mushrooms over high heat. While the mushrooms are cooking, peel the onions and carrots. Cut the onion into small cubes and grate the carrots. As soon as the mushrooms begin to brown, add the onions and carrots and cook for 3-4 minutes.

Separately chop the liver. Add the egg, semolina, salt and pepper, and then the champignons with onions and carrots.

Fry the cutlets over high heat with vegetable oil until cooked.

Cutlets with crispy crust

Everyone loves crispy crust. Why not make wonderful liver cutlets with such a delicious, aromatic crust? These cutlets will also contain meat, which will soften the liver taste and make it very delicate.

Ingredients and preparation:

• 300 grams of chopped liver
• 200 grams minced pork
• 1 tbsp. corn flour
• 1 egg
• 1 onion
• 1 clove of garlic
• salt, pepper - to taste
• vegetable oil for frying.

To begin, mix the liver and minced meat until smooth. Add the egg and 1 tbsp to the minced meat. spoon of corn flour.
Then finely chop the onion and garlic. Add chopped vegetables to the minced meat, salt and pepper it.

Use a tablespoon to scoop out the minced meat and place it in a plate with cornmeal. Gently roll the cutlets in flour and fry them in a hot frying pan until cooked.
Before serving, place the cutlets on a paper towel for a couple of minutes to remove excess oil.

Galina Artemenko prepared beef and chicken liver cutlets, fluffy, with oatmeal, semolina, carrots and others.