Any housewife knows that liver cutlets are not only tasty, but also healthy. However, not everyone has the correct recipe for their preparation. Therefore, I propose a proven recipe for wonderful liver and oatmeal cutlets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Any varieties of liver (chicken, pork, beef) differ from each other. And not only in taste, but also in the content of vitamins. But each of them is very useful for the human body in its own way. For example, a dish prepared from fresh high-quality liver in compliance with all the subtleties will be able to provide a daily dose of the necessary properties, such as vitamin A, group B, calcium, iron, phosphorus, copper, zinc and many amino acids. Therefore, for the preparation of this recipe, you can use absolutely any varieties of offal that you prefer in terms of taste.
But, regardless of which liver you choose, there are certain subtleties of cooking food from any variety. For example, minced meat can be both liquid and thick, this is already a matter of taste. For the splendor of the product, additional ingredients are added: oatmeal, semolina, grated potatoes, soaked bread. Although if you want thinner minced meat and thin cutlets, then additional products can also be put, only in smaller quantities. And one more trick. If you want more tender cutlets with a soft crust, stew them. After frying, pour a lot of water into the pan, close the lid and simmer for 3-5 minutes. The water will evaporate, turning into steam, and the meat will turn out to be unusually tender.
- Caloric content per 100 g - 142 kcal.
- Servings - about 20
- Cooking time - 10 minutes for kneading minced meat, 30 minutes for infusing minced meat, 20 minutes for frying cutlets
Ingredients:
- Liver (any kind) - 700 g
- Oat flakes - 100 g
- Onions - 2 pcs.
- Eggs - 1 pc.
- Garlic - 3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Refined vegetable oil - for frying
Cooking liver and oatmeal cutlets
1. Wash the liver under running water and dry it. Cut off the film and bile ducts. Cut into medium slices. If you do not remove the bile ducts, bile may remain in them, which will add bitterness to the dish. To make the cutlets more tender, if you wish, you can soak the liver in milk for 20 minutes. Peel, wash and chop the onion and garlic.
2. Twist the liver with onion and garlic in a meat grinder.
3. Add oatmeal, salt and beat in an egg. Oatmeal can be ground to a flour state, then they will not be felt in the dish at all. You can also just put in the oatmeal or bran.
4. Knead the dough and let it stand for a while, about 20 minutes, to allow the oatmeal to swell. If you use Extra flakes, i.e. not instant, then soak the minced meat for about an hour.
5. Then heat the frying pan with oil. The oil should be well hot. Set the temperature to medium and put the minced meat on the bottom of the pan with a tablespoon, forming it into an oval shape.
6. Fry cutlets on one side for about 5-7 minutes until golden brown. Then turn over and cook for the same amount of time.
7. Serve ready-made liver pancakes with any side dish to taste. For example, young potatoes, spaghetti or crumbly rice go well with them.
See also a video recipe on how to cook liver cutlets.
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