Soft, delicious pork liver cutlets are very easy to cook and quite fast. To do this, you need to buy a quality offal. If you buy a liver on the market, then, of course, it should be fresh, glossy, slightly damp and be of the same color, without multi-colored blotches. Alternatively, get a liver from a trusted manufacturer at the supermarket.
Ingredients:
Pork liver - 800 g
Chicken egg - 1 pc.
Semolina (semolina, couscous) - 6 tbsp. l.
Bulb onions - 1 pc.
Sunflower oil - 3 tbsp.
Salt to taste
Ground black pepper - to taste
How to cook:
Prepare foods from the list. Peel the onion, rinse. Wash the liver under running water, pat dry with paper towels. Remove capillaries and films if necessary.
If the chicken egg is large, then one will be enough for cooking minced liver, and if the first category, then it is better to take two pieces.
Cut the liver into small pieces, scroll through a meat grinder with a large sieve into a deep comfortable bowl. If you like a uniform structure in cutlets, then you will need to scroll on a fine sieve.
Cut the onions into small cubes, add to the liver mince in a bowl.
Then add semolina or semolina, or couscous - which is more you like and more often at home is available. I really like liver cutlets with couscous. When seared, it will turn slightly crispy on the outside of the patties, and they will crunch pleasantly.
Beat in a chicken egg, add salt and pepper to taste.
Stir the minced liver and leave at room temperature for 15-20 minutes. The groats should swell well and "bind" the whole mass.
Heat some lean refined oil in a large skillet. Now spread over a full tablespoon of minced liver, forming cutlets, and fry on both sides until tender, about 1.5-2 minutes each.
Serve pork liver cutlets with any garnish and with fresh vegetable salad.
Enjoy!
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