To cook delicious, tender and fluffy veal liver cutlets with pumpkin and semolina, you need to know a proven step-by-step recipe with a photo and some secrets. We will learn the technology and subtleties of their preparation. Video recipe.
The liver is an unusually healthy product that is allowed for consumption by those who are prohibited from the largest assortment of meat. And the most common liver dish is cutlets or pancakes, well, also liver pate. But today we will dwell on the preparation of fluffy, tender, soft and fragrant veal liver cutlets with pumpkin and semolina. This is a great light snack that will suit not only your daily meal, but also various festive events.
A variety of spices can be added to the dough of these simple cutlets, which will make them uniquely tasty and suitable for any side dish. Minced meat for cooking can be liquid, both for pancakes, and thick, resembling minced meat. If you want to make the minced meat thicker, add bread soaked in milk into it, having previously squeezed it out. The pores of the bread will absorb the excess moisture formed after crushing the liver. It will also help to get a thicker minced meat, adding small oatmeal or semolina. They will swell in minced meat, and during cooking they will acquire the consistency of cutlets. At the same time, no one will guess that such unloved oatmeal or semolina is present in the cutlets! Try to take these tips into account when cooking, and then you will always have tasty cutlets from this offal.
See also how to make homemade sunflower seed cutlets.
- Caloric content per 100 g - 203 kcal.
- Servings - 15-20 pcs.
- Cooking time - 1 hour 15 minutes
Ingredients:
- Veal liver - 400 g
- Semolina - 4 tablespoons
- Vegetable oil - for frying
- Pumpkin - 100 g
- Ground black pepper - a pinch
- Spices and herbs to taste
- Salt - 1 tsp topless or to taste
- Onions - 1 pc.
- Eggs - 1 pc.
Step by step cooking of veal liver cutlets with pumpkin and semolina, recipe with photo:
1. Peel the liver from the film, wash, dry with a paper towel and cut into pieces for a meat grinder. Peel the onions, wash, dry and cut into slices so that they fit into the neck of the meat grinder.
2. Peel the pumpkin, remove the fiber box and cut into slices. Bake it in the oven or microwave for a while, if desired, to soften the flesh. Then the cutlets will be more tender.
3. Pass the liver through the middle rack of the meat grinder.
4. Then twist the onions.
5. Next chop the pumpkin.
6. If you wish, you can add garlic to the minced meat passed through a press.
7. Then add semolina to the food and pour in the raw egg.
8. Season the minced veal liver with pumpkin and semolina with salt, black pepper and any spices.
9. Stir the food well until smooth. Leave the dough for 15-20 minutes for the semolina to swell. Then the minced meat will become denser, and in the finished cutlets, semolina will not grind on your teeth.
10. Put the pan on the stove, add vegetable oil and heat well. Spoon the dough with a tablespoon and pour it into a hot skillet in the form of oval cutlets.
11. Fry the veal liver cutlets with pumpkin and semolina over medium heat until golden brown. Cook them for about 4-5 minutes on each side. After frying, you can pour a little water into the bottom of the pan, where the finished cutlets will stew a little. Just 3-4 minutes is enough for the water to evaporate and create steam. Then they will be extraordinarily tender.
See also a video recipe on how to cook liver cutlets in a few minutes!
