How long to fry pork liver cutlets. How to cook liver cutlets from pork liver

Dishes prepared from offal are usually eaten in a matter of minutes. Pork liver cutlets are no exception. This dish is considered a universal appetizer on any table. After all, it goes well, literally, with all main courses and side dishes. In addition, such cutlets (or pancakes - they are called both) cook very quickly and turn out incredibly tasty and healthy. Both children and their parents enjoy them with pleasure. 🙂 haven’t cooked it yet? Then my step-by-step recipe with photos will definitely be useful to you. 😉

For preparation we will need the following ingredients:

pork liver – 1 kg;
onion – 1 pc.;
wheat flour – 1 cup;
vegetable oil – 3-4 tbsp;
egg – 2 pcs.;
mayonnaise – 2 tbsp;
salt, pepper, spices - according to your taste preferences.

How to cook liver cutlets from pork liver

First you need to prepare the liver itself. Rinse it in cold water, remove the hard film and fatty veins, if any, and carefully cut out the bile. Rinse the liver thoroughly again.

Cut the offal into medium pieces and place in the bowl of a food processor. Grind it thoroughly until smooth, which then transfer to a deep plate.

Peel the onion, rinse under running water and chop with a sharp knife. Heat a frying pan and pour a little vegetable oil into it. Add chopped onion to the hot oil.

Lightly brown it over low heat on all sides.

Add fried onions, mayonnaise, salt, spices, flour and eggs to the pork liver pulp.

Mix all ingredients thoroughly with a spoon and start frying the cutlets. They are fried in a hot frying pan in a small amount of vegetable oil. Using a tablespoon, place the liver mixture into the frying pan at the rate of 1 tbsp. l. mixture - 1 cutlet. Brown it on one side. Next, carefully turn over with a spatula or fork and fry on the other side.

Healthy and tasty livers are ready.

They should be served warm, but they are also tasty when cooled.

This dish serves as an excellent snack for strong strong drinks.

It is usually served with fresh vegetables. To make pork liver cutlets look more appetizing, the dish can be decorated with mint or basil leaves. Bon appetit!

How liver cutlets are prepared from this nutritious and very flavorful dish will be described in detail below.

General information

Pork cutlets, which all good housewives know, turn out not only tasty, but also very healthy. What is this connected with? The fact is that such an offal contains a large amount of vitamins.

Experts recommend using it for diseases such as anemia, diabetes and atherosclerosis. It should also be noted that pork liver is beneficial for pregnant women, young children and people with visual problems.

Pork liver cutlets, the recipe of which does not require the purchase of expensive components, contain a large amount of B vitamins. The mentioned offal also includes amino acids, various enzymes, vitamins A, K, D and other useful substances.

Animal liver is the No. 1 product in terms of its content of phosphorus, iron, potassium, sodium, copper and magnesium.

How to choose?

Do you know how to properly cook pork liver cutlets? The recipe for this dish is simple, but not all housewives use it. This is due to the fact that many people consider such an offal to be inedible. But that's not true.

To make it tasty and nutritious, you should pay due attention to its choice. During the purchasing process, you must carefully inspect the offal. In this case, you should study its color and smell.

Fresh liver is smooth and elastic. There are no dried areas on it. The color of this product should be brownish, with a uniform color. When cut, pork liver is slightly porous and grainy, and is always moist.

Fresh offal has a pleasant and slightly sweet smell. A sour aroma indicates that the liver is not fresh or has already been frozen and thawed again.

This product contains a large amount of water. In this regard, it can only be stored frozen for a long time. Otherwise, it will deteriorate very quickly.

Pork liver cutlets with oatmeal: recipe

There are several ways to prepare pork liver cutlets. Which one to choose to create a delicious and nutritious lunch is up to you.

So how to cook from pork liver? The recipe for this dish has the following ingredients:

Preparation of minced meat

Where should you start preparing pork liver cutlets? The recipe for these products requires first of all making aromatic minced meat. To do this, fresh offal is thoroughly washed, removing all inedible veins. Next, it is coarsely chopped and placed in a deep container.

To remove the inherent bitterness from the liver, the product is completely filled with ordinary cow's milk and left in this form for 35-45 minutes. After time, the pieces are washed again and passed through a meat grinder. Along with the offal, 2 heads of white onions are also ground.

Lightly beaten chicken eggs and fresh sour cream are added to the resulting minced meat. Mix everything well. Afterwards it is salted and peppered to taste.

At the very end, oatmeal, crushed using a coffee grinder, and a little wheat flour are added to the liver. These ingredients should help thicken the minced meat.

How to fry on the stove?

Before cooking pork liver cutlets on the stove, you should heat the frying pan very hot, into which you first need to pour a little vegetable oil.

Despite the fact that the products in question are called cutlets, they should not be sculpted in the traditional way, since the minced meat for them is too liquid. They fry a dish like pancakes.

After scooping up the liver base with a tablespoon, place it in a frying pan with vegetable oil. There can be 4 or 5 such servings (depending on the size of the cutlets). As soon as the underside of the minced meat is browned, the liverwort is carefully turned over and fried on the other side.

Serve to the table

Liver cutlets should be served hot. You can separately prepare a side dish of potatoes or buckwheat for them. Also, such products turn out very tasty together with garlic or tomato sauce.

Pork liver cutlets: recipe with photo

With semolina, the dish in question turns out to be especially tasty and nutritious. However, you will need a little more time to prepare it.

So from pork liver with semolina? The recipe for these products is very simple. The housewife will need the following products:

Making delicious liver mince

Minced liver for such products is prepared in almost the same way as described in the first recipe. However, there is still a difference.

First you need to thoroughly process the entire offal. It is washed several times in cold water, the film is removed and the veins are cut out. After chopping the pork liver into large pieces, place it in a deep bowl and pour in 500 ml of milk. As mentioned above, this soaking procedure (about 40 minutes) helps eliminate bitterness and also makes the offal softer and more tender. By the way, the milk is then poured out and it becomes unfit for consumption.

As soon as the liver is processed, it is crushed (with a blender or through a meat grinder) along with the onions. After that, add the remaining milk and add semolina.

After thoroughly mixing the components, cover them with a lid and leave in this form for 20-25 minutes. During this time, the semolina should swell well, making the minced meat thicker.

At the very end, lightly beaten eggs and your favorite spices are added to the ingredients. After mixing the products again, they are again left aside for 5-7 minutes.

Pan frying process

Liver cutlets with coarse semolina should be fried in a frying pan exactly as described in the first recipe. The products must be cooked on both sides for 5-6 minutes. During this time they should brown well and become as soft as possible.

The main difference between pork is their porosity and even some looseness.

Serve liver cutlets to the table

It is advisable to serve finished liver products to the dinner table along with a side dish. Although some chefs prefer to use this dish as a snack. To do this, each cutlet is covered with a special sauce. To prepare it, mix chopped garlic cloves and grated hard cheese, as well as finely chopped fresh herbs and a little mayonnaise in a separate plate. This sauce will make the cutlets more aromatic and tasty. If there is bitterness in them, then he will hide it.

Let's sum it up

By choosing one of the presented options for preparing liver cutlets, you will definitely please your family members. By the way, such a dish can be safely presented even to a festive table (for example, as an appetizer).

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

It starts with preparing the componentscooking liver cutlets.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 products together, season with salt and pepper and fry the juicy cutlets in oil or steam them.

Beef

Before you cookbeef liver cutlets, you should choose fresh liver, which is distinguished by the rich color of ripe cherries, scarlet blood and a 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

Easy to learn recipe that explains how to cookchicken 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 makepork 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 it is easyliver cutlet recipeeasy to diversify 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

Number of servings: 5 persons.
Calorie content of the dish: 148 kcal.
Purpose: for lunch.
Kitchen: author's.

The simplest recipe is how to makeliver 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:

Chop the meat coarsely, remove the film, and grind in a blender. Add flour, sour cream, eggs.
Add salt and pepper, form cutlets with a spoon, fry in oil until golden brown over medium heat.
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.

Will be a favorite for every childliver cutlets with carrots and onionsmade 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:

Chop the onion and carrots, fry in oil, cool.
Add twisted liver, beat with a blender.
Add egg, cream, flour, ground garlic, spices, salt.
Form into cutlets and fry on both sides.
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 cookliver 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:

Grind the liver, pre-soaked in milk, in a meat grinder along with the onion, add rice boiled until tender.
Season the minced meat with egg, starch, salt and pepper. For juiciness, you can add a spoonful of mayonnaise.
Form cutlets, place on hot oil and fry on both sides.
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.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

They turn out tender and airyliver cutlets with semolina, 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:

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

Cut the liver into pieces, add chopped fried onion, grind in a meat grinder.
Add crushed garlic, soda, semolina, salt and pepper.
Mix the minced meat and set aside for half an hour.
Form into cutlets and roll in breadcrumbs.
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.

Fans of unusual taste will love the recipe on how to cookliver cutlets with buckwheat.Adding this cereal to liver pancakes makes them more satisfying 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:

Grind the liver in a food processor, add prepared boiled buckwheat, chopped onion fried in oil.
Beat in a raw egg, knead the minced meat, salt and pepper.
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.

A dietary snack is consideredsteamed liver cutlets, because vegetable oil and additional fats are not involved in their production. 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:

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

Easy to do liver cutlets in a slow cooker, which will also be low in calories due to the reduction in 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:

Grind the liver with a blender with onions, add egg, sour cream, flour, salt, seasonings.
Form cutlets, roll in flour, fry in oil in frying or stewing mode for 10 minutes on each side.
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.

They have the most delicate balanced tasteliver cutlets with oatmeal.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:

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

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

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.
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.
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.
After preparing the dough, it is better to set it aside 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.
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.
To add original flavors to cutlets based on minced liver, you can use the addition of hard grated cheese, zucchini, lard, and bread.
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

The culinary history of liver use is very mixed. Sometimes it is considered a most valuable delicacy, sometimes it is considered a product unsuitable for food. But putting aside all prejudices, dry scientific facts indicate that this is a dietary offal (it contains up to 3% fat of the total mass), rich in vitamins. The most expensive liver is from poultry that has been fattened without movement (foie gras). But you can also prepare many delicious treats from its more accessible types, for example, liver cutlets.

It’s best to start your acquaintance with liver cutlets with this basic recipe. It does not have a long list of ingredients, but the finished cutlets come out surprisingly tender, and by seasoning the minced meat with various spices to taste, you can give the finished dish your own unique flavor and zest.

For a small saucepan you should take:

500 g liver;
110 g onions;
1 chicken egg;
50 g flour;
5-10 g of heavy cream or sour cream;
50 ml of drinking water;
any vegetable oil for frying;
salt, spices and herbs to your own taste.

Step-by-step algorithm of actions:

Remove the skins from the onion heads and cut them into quarters so that they can be easily passed through a meat grinder. Also cut the washed liver into medium-sized pieces. Grind both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so special attention should be paid to its preparation. The product should be washed very thoroughly under cold running water to remove any remaining blood, which contains all harmful substances.
Beat an egg into the liver-onion mixture, add a little cream, salt, spices and flour. Stir thoroughly until as smooth as possible. The finished minced liver will more closely resemble pancake dough.
The frying pan with vegetable oil should first be heated at maximum flame, then reduce the heat intensity to medium and you can start frying. Place the minced meat with a spoon, form into thin cutlets and fry them for 3-5 minutes on each side until cooked.
After the last cutlet has transferred from the frying pan to the pan, add drinking water to this container and simmer the cutlets over low heat for about five minutes. This procedure will greatly increase the tenderness and softness of the finished products.

With semolina in the oven

Minced liver has one feature - it is quite liquid, so additional products are added to it to act as a thickener. This could be oatmeal, stale crumb or semolina. Cutlets with semolina can be prepared in the traditional way, by frying in vegetable oil, or you can heat-treat it in the oven, which will help you get a tender dish similar to a soufflé.

For minced liver with semolina, the proportions of all components will be as follows:

500 g liver (beef, pork, chicken or any other);
100 g semolina;
2 chicken eggs;
salt and spices to taste;
vegetable oil for greasing molds.

Prepare in the oven as follows:

Grind the pre-prepared liver in any available way (blender or meat grinder). Add scrambled eggs, salt, seasonings and semolina to the resulting mass. Mix the minced meat thoroughly and set aside to rest for 40 minutes at normal room temperature.
Grease molds for baking small cupcakes or muffins with any vegetable oil, fill with minced liver and bake in the oven at 170 degrees for 30-40 minutes. Serve the cooked cutlets from the oven with vegetable salad or other side dish.

With the addition of champignons

Liver cutlets with champignons are a very appetizing second course with a subtle mushroom aroma. Even when cold, these cutlets will be delicious as a snack or as part of a sandwich for tea.

For mushroom cutlets made from chicken by-product you will need:

1000 g of liver;
450 g champignons;
210 g onions;
2 eggs;
70 g hard cheese;
30 g fat sour cream;
90 g flour;
fresh or dried herbs, spices and salt to taste;
vegetable oil.

How to make liver cutlets with mushrooms:

Scald the washed liver with boiling water, drain the water, and let the product cool. While this is happening, take care of the mushrooms. First, bring the chopped onion in vegetable oil until transparent, then add chopped champignons to it and fry until all the liquid has evaporated.
For this recipe, it is not necessary to grind the cooled liver in a meat grinder; you can simply chop it very finely, into pieces no larger than one centimeter.
In a container of suitable volume, combine minced liver, cooled champignons, grated cheese, sour cream, flour, herbs and spices. Mix all products and add salt.
Keep the prepared minced meat in the refrigerator for half an hour to forty minutes. Then put the mixture in a frying pan with hot oil and fry the cutlets. To absorb excess oil, they should be transferred from the frying pan to a paper towel.

Fluffy beef liver cutlets

You can add fluffiness to the liver cutlets, making them look not like pancakes, but like traditional cutlets, by adding thickness to the minced meat. Bread and small oatmeal will help achieve this, as they will absorb excess moisture and add fluffiness.

Ingredients of fluffy liver cutlets:

400 g beef liver;
250 g stale bread without skin;
70-90 g onions;
1 egg;
200 ml milk;
35 g small oat flakes;
salt, spices to taste and oil for frying.

Cooking progress:

Cut the stale bread into medium pieces, pour in milk and, without wasting time, move on to other ingredients.
It is very convenient to prepare the minced meat for these cutlets in a blender. In its bowl you should first place the prepared liver, cut into medium pieces, onion cut into slices and an egg. Grind everything into a homogeneous mixture.
Transfer the minced meat into a container in which it will be convenient to knead it. Add the squeezed bread crumb, oatmeal, salt and spices. Stir the mixture and give it a quarter of an hour for the flakes to swell. If you use larger flakes, you can leave the minced meat in the refrigerator overnight.
Form cutlets from the prepared minced meat and fry them in vegetable oil until tender. The finished dish can be served with sour cream.

With rice

What can you cook with liver and rice for lunch? Fried liver and rice porridge? Yes, but you can combine these two products and make liver cutlets with rice. Supplementing them with a side dish of potatoes or vegetable salad, we get a light but satisfying lunch.

For delicious liver-rice cutlets you need to take:

500 g liver;
90 g rice;
70 g onion;
90 g carrots;
1 egg;
80-100 g flour;
vegetable (preferably refined) oil;
ground black pepper, herbs and salt to taste.

Sequence of processes:

Rinse the rice grains under running water, boil until fully cooked, rinse again and allow excess water to drain, discarding it in a colander.
Fry onions and carrots by keeping these chopped vegetables in a frying pan with vegetable oil until golden brown.
Turn clean liver into minced meat using a blender or meat grinder, add egg, cooled fried vegetables, rice, flour and other ingredients. Mix the minced meat thoroughly.
Place a tablespoon of the mixture into a hot frying pan and fry the cutlets for about five minutes on each side.

Cooking from chicken liver

Chicken liver is much more tender and practically odorless, so it cooks faster, and dishes made from it fly off the plate instantly. Chicken liver cutlets with zucchini and chicken breast according to this recipe can be included in the diet of children of primary kindergarten age.

List of required ingredients:

300 g chicken liver;
300 g minced chicken breast;
1 egg;
90 g onion;
100 g of young fresh zucchini or pumpkin;
50 g breadcrumbs;
vegetable oil, spices and salt.

Work algorithm:

Pass the vegetables and prepared liver through a meat grinder or blend in a blender. Add breadcrumbs, add minced chicken breast, beat in the egg.
Stir and salt the minced meat, season it with spices. After this, leave the mixture for 10 minutes so that the crackers have time to absorb excess moisture.
Lightly fry the cutlets in vegetable oil until thin crust, and then simmer them with a little water.

With buckwheat

Many housewives consider liver cutlets with buckwheat to be the most successful recipe. The finished dish turns out to be very tender, and buckwheat does not reveal its presence in the minced meat either by taste or appearance.

Products that need to be prepared before starting work:

500 g liver;
100 g dry buckwheat;
120 g onion;
2 eggs;
50 g flour;
salt and black pepper to taste.

Cooking method:

Boil the cereal, the ratio of the volume of water and buckwheat should be equal to 2 to 1.
Pass the liver, washed and dried with a paper towel, through a meat grinder along with peeled onions. Combine this mass with porridge and other ingredients.
Mix everything well, add salt and you can begin heat treatment. There are three ways to bring this liver dish to readiness: fry in a pan, bake in the oven or steam.

Pork liver cutlets

In any of the above recipes for liver cutlets, it is possible to use pork liver with a slight adjustment for preliminary preparation. It is advisable to soak this product in milk before grinding it into minced meat. But there is another interesting recipe from this particular offal with the addition of potatoes.

Pork liver cutlets with potatoes are prepared from:

500 g of raw liver;
1000 g of raw potato tubers;
200 g onion;
2 chicken eggs;
160 g flour;
100 g melted butter;
salt, spices, breadcrumbs and some oil for frying.

Stages of work:

Grind the offal and onion in a meat grinder, grate the raw potatoes on a fine grater and squeeze out the released juice.
In a container of suitable capacity, mix minced liver and onions, grated potato tubers, eggs, flour and ghee, spices and salt. Mix thoroughly and knead the resulting minced meat.
Next, form in the same way as regular meat cutlets, roll in breadcrumbs and fry in vegetable oil until cooked. Fire is medium.

List of recipes

Pork liver is a dietary by-product, as its calorie content is only 109 kcal. Because of this, pork liver cutlets are also low in calories and can be consumed by people who are on a diet. And to make the calorie content even lower, the liver can be boiled. You need to cook it for about 30 minutes, but before that you should clean it and leave it in water for 3 hours. Let's start figuring out how to cook liver cutlets.

Cutlets with potatoes

Consider a simple recipe for pork liver and potato cutlets.

Ingredients:

Pork liver - 300 gr.;
Breadcrumbs – 2 tbsp. l.;
Egg – 2 pcs.;
Potatoes – 3 pcs.;
Onion – 1 pc.;
Salt, pepper - to taste

Preparation:

Wash the liver, clean it well and cut into small pieces.
Peel the onion, cut into pieces and pass through a meat grinder together with the liver.
Peel the potatoes, boil and finely mash.
Mix the liver with potatoes, beat two eggs into it, add salt and pepper and mix well.
Add flour if necessary
Form cutlets and roll in breadcrumbs.
Fry in vegetable oil for 10 minutes on each side.

Liver cutlets with potatoes are ready, and to reduce their calorie content, you can steam them (40 minutes).

Bon appetit!

Bake cutlets with sauce

Usually everyone cooks cutlets only in a frying pan. We offer you a recipe for how to cook baked pork liver cutlets with sauce. They will have more calories than usual, but the taste is worth it.

Ingredients:

Pork – 500 gr.;
Liver and heart – 300 g each;
Egg – 2 pcs.;
Onion – 2 pcs.;
White crackers – 100 gr.;
Garlic – 4 cloves;
Sumac and sweet paprika - 0.5 tsp each;
Chili – 1 tsp;
Milk – 500 ml;
Martini – 100 gr.;
Butter and flour - 100 g each;
Nutmeg - a pinch;
Figs – 1 pc.;
Leek – 1 piece (white part);
Salt and pepper.

Preparation:

The first step is to prepare the sauce.
Melt half the butter in a frying pan, then gradually add the flour and slowly pour in the milk, remember to stir everything.
Bring to a boil, reduce heat and cook for no more than 5-6 minutes.
When ready, remove from heat, add the second half of the butter with nutmeg, salt and pepper, and set aside to simmer.
After 10 minutes, mix with martini. The sauce is ready.
Wash the meat and offal, cut into pieces, peel the onion and garlic, chop the onion.
Crank everything in a meat grinder, beat in the eggs, mix.
Add pre-soaked crackers, spices, salt and mix again.
Form the minced meat into balls, place in a heat-resistant bowl and pour in the sauce.
Saute the leeks and place in the mold along with the chopped figs.
Place the pan in the oven, preheated to 180 degrees and cook for about 40 minutes.
After the time has passed, cook for another 5 minutes, but at a temperature of 200 degrees.

Juicy and tasty pork liver cutlets are ready. Bon appetit!

Cutlets with oat flakes

To prepare liver cutlets with oatmeal, you won’t have to stand at the stove for long, and the calorie content of such a dish will be relatively low.

Ingredients:

Pork liver - 400 gr.;
Carrots - 1 pc.;
Onion - 1 pc.;
Oatmeal – 7 tbsp. l.;
Flour - 50 gr.;
Herbs – 1 tsp;
Dill or parsley - a couple of sprigs;
Salt, pepper.

Preparation:

Wash the liver and cut into pieces.
Grind through a meat grinder along with chopped onions and carrots.
Add herbs with oatmeal to the minced meat, salt and pepper if desired. Stir and place in the refrigerator for at least half an hour.
Form cutlets and fry in vegetable oil for 10 minutes on each side.
Serve liver cutlets, garnished with parsley and dill.

Bon appetit!

Fluffy cutlets

We offer another recipe for how to prepare a delicious liver dish with semolina. The calorie content of the dish will remain low, and the taste will pleasantly surprise you.

Ingredients:

Liver - 500 gr.;
Semolina - 7 tbsp. l.;
Garlic - 3 cloves;
Onion - 2 pcs.;
Breadcrumbs - 50 gr.;
Vegetable oil - 70 gr.;
Salt, pepper.

Preparation:

Wash the liver, peel the onion, cut everything into pieces and grind through a meat grinder.
Chop the garlic and add to the minced meat.
Quench a pinch of soda with vinegar and add it to the minced meat along with the semolina. Add salt, pepper and mix well. Place in the refrigerator for 30 minutes.
Form the minced meat into cutlets and roll them in breadcrumbs.
Fry on each side in a frying pan for 8 minutes.

Bon appetit!

Liver cutlets with lard

The recipe for this dish is suitable for those who do not care about calories, since we will cook it with lard.

Ingredients:

Onion - 2 pcs.;
Pork liver - 1 kg;
Pork lard - 100 gr.;
Egg - 2 pcs.;
Flour - 100 gr.;
Salt and pepper.

Preparation:

Rinse the liver, peel and cut into small pieces, then pour in milk and leave for half an hour.
After this, grind the liver together with lard through a meat grinder.
Beat in the eggs, salt, pepper and mix thoroughly
Add flour if necessary and mix.
Form cutlets and fry for 8 minutes on each side.

Bon appetit!

Cutlets with rice

Let's prepare quick and easy cutlets with rice.

Ingredients:

Egg – 1 pc.;
Pork liver - 500 gr.;
Vegetable oil - 70 ml;
Rice - 150 gr.;
Starch - 2 tbsp. l.;
Onion - 1 pc.;
Salt, pepper, basil.