Hepatic liver cutlets - recipe

We offer recipes for incredibly delicious liver biscuits from beef liver. Even if you do not always get to cook the liver soft, in this dish it can be simply magnificent and spoil it very difficult. Therefore, following simple recommendations, even beginners are able to cope with the cooking, having obtained an excellent result at the output.

How to cook liver biscuits from a beef liver - recipe with a manga

Ingredients:

• beef liver - 570 g;
• semolina - 145 g;
• freshly ground mixture of five peppers - to taste;
• dry aromatic herbs - to taste;
• salt - to taste;
• two or three cloves of garlic;
• two onion bulbs;
• bread crumbs ;
• refined vegetable oil.

Preparation

We start cooking cutlets as usual with the preparation of the original product. In our case, we wash the beef liver under running water, and then dry it, remove the films and blood vessels, cut them into medium slices and process them in a meat grinder or in a bowl of a blender with a "knife" nozzle. In the same manner, grind cleaned garlic cloves and salted in advance on refined oil, peeled and chopped onions.

We combine the crushed components in a suitable container, pour semolina, add salt, a ground mixture of five peppers and fragrant dry herbs to your taste and mix thoroughly. We leave the mass under room conditions for about an hour for the swelling of semolina.

After this, using a spoon, we put a little of the liver mince received into a bowl with breadcrumbs, roll it well, forming a cutlet, and put the refined vegetable oil in a frying pan heated in a frying pan. We brown the products from two sides in a medium-intensity heat, and then spread the tender cutlets from the beef liver to a dish and can serve until hot.

Chopped hepatic cutlets from beef liver with carrots

Ingredients:

• beef liver - 650 g;
• two medium carrots;
• two medium sized bulbs;
• two cloves of garlic;
• three large chicken eggs;
• four tablespoons of flour;
• two teaspoons of salt;
• two pinches of a freshly ground mixture of five peppers;
• aromatic dry herbs to your taste;
• fresh herbs (if desired);
• vegetable refined oil.

Preparation

A distinctive feature of this recipe for liver chops from other options in the non-standard preparation of the original main component. In this case, the beef liver we will not crush with the help of kitchen appliances, but we will do a little differently. For some time before the preparation of cutlet we wash the product under running water, remove the vessels and films and put it for about an hour into the freezer. Our task is not to completely freeze the hunk of the liver, but to make it more convenient and pliable for cutting. After that, shred it with cubes or random slices as small as possible and place it in a bowl.

We also clean bulb bulbs, grind them finely and brown in a frying pan with refined oil together with the carrots cleaned and processed on a fine grater. After cooling, put the roast on the hepatic mass, add the peeled and squeezed garlic cloves, weap the mass with salt, a mixture of five peppers and aromatic dry herbs, drive in the eggs, add freshly cut fresh herbs if desired, and pour in the wheat flour. We mix everything carefully in order to dissolve all the flour balls and proceed to the formation and frying of the products in the pan. To do this, heat the refined oil and apply a little spoonful of the hepatic mixture. Fry chopped hepatic cutlets, like fritters on fire just below average.