Pork liver liverwort recipe. Pork liver cutlets. Cooking video recipe

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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.

The liver cutlets with potatoes are ready, and to make their calorie content even lower, 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 contain 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.

There are products that people have mixed opinions about, for example, liver, no matter whether it’s beef, pork or chicken. Many people, when consuming certain foods, do not think about what benefits or harm they bring to the body.

If you constantly feel tired, apathetic, or have frequent headaches, most likely your body lacks iron and B vitamins.

Iron is necessary for the creation of hemoglobin - red blood cells, thanks to which cells receive oxygen and remove carbon dioxide from the body. Therefore, it is iron that is responsible for the smooth functioning of all organs that require oxygen. This includes the brain, the endocrine glands, and the entire circulatory system.

Iron is found in many foods. An excellent source of this trace element is the liver. In addition, it is rich in folic acid, which is also responsible for hematopoiesis. It has been proven that iron is well absorbed in tandem with vitamin C.

Therefore, the liver must be cooked with vegetables and herbs. Onions are rich in ascorbic acid. It is not without reason that it is most often added during the preparation of liver. If you eat liver at least once a week, you will never have anemia or anemia.

Alas, dislike for this product starts from childhood; many kids cannot be forced to even try it. And this despite the fact that the product is very useful and necessary for the body. But liver can be included in children's and adult diets in another way, by cooking, for example, it can be stewed, fried, or used as minced meat for making cutlets. Adding oatmeal to the ground liver will make the minced meat thicker and the cutlets themselves healthier. Below is a selection of the most delicious recipes.

Chicken liver cutlets - step-by-step recipe with photos

The peculiarity of preparing chicken liver is that it cannot be subjected to prolonged heat treatment. This makes her tough. Chicken liver is a tender offal that does not require soaking (as is done, for example, with beef liver).

To prevent it from becoming bitter, you must remove all areas that have turned green from contact with bile, and then rinse it well.

Cooking time: 1 hour 40 minutes

Quantity: 4 servings

Ingredients

Egg: 1 piece
Chicken liver: 600 g
Oatmeal: 2/3 tbsp.
Starch: 20 g
bow: 3 pcs.
Carrots: 2 pcs.
Sunflower oil: 120 g
Black pepper:
Salt:

Cooking instructions

Thaw chicken liver in cold water. Drain the water. Examine the liver from all sides. Cut off the films and green areas. Rinse the liver again and place in a colander to drain all the liquid.

Cut the liver into small pieces. You should not twist it in a meat grinder, otherwise the mass will turn out to be too liquid, which will negatively affect the quality of the cutlets.

Add oatmeal, salt, pepper and one egg.

Stir. Leave the cereal to swell for half an hour.

Finely chop half the onion and combine with the minced meat.

Stir again.

Add starch. It will make the minced meat thicker, and the cutlets themselves will keep their shape during frying.

Heat the oil in a frying pan, pouring it in a 3 mm layer. Using a spoon, spoon out portions of minced meat.

Over high heat, fry the cutlets on both sides until crust appears. Transfer them to another frying pan or cauldron. Pour 100 ml of hot water, cover the dish with a lid. Warm over low heat for 15 minutes.

While the cutlets are cooking, cut the remaining onion into half rings and cut the carrots into wide circles. Sauté them in oil without letting them get crispy.

Place a portion of cutlets on a plate and place prepared vegetables next to them. Decorate with greens.

Beef liver cutlets recipe

One of the best offal is beef liver, this concerns nutritional value and taste. True, when fried it can be a bit harsh, but liver cutlets will delight you with both appearance and taste.

Products:

Beef liver – 500 gr.
Onions – 1-2 pcs.
Flour – 4 tbsp. l.
Raw chicken eggs – 2 pcs.
Salt.
Seasonings and spices.
For frying - vegetable oil.

Algorithm of actions:

Clean fresh beef liver from films, rinse, and place in a meat grinder. Twist into minced meat.
Peel the onions, rinse under running water, and pass through a meat grinder along with the liver. You can, of course, cut the onion into cubes, but very small ones.
Add eggs and flour to the minced meat. Add salt and pepper to taste. The consistency of the minced meat will not be thick; rather, it will resemble medium-fat sour cream.
Heat a frying pan, add vegetable (any) oil.
Wait until the oil is hot, use a small ladle or tablespoon to form cutlets and place in a frying pan.
Fry on both sides, remember that the frying process goes very quickly.

Now let someone in the household try to say that beef liver is not tasty. You can serve this dish as a side dish with rice, pasta, potatoes, or simply prepare a salad of fresh vegetables - tomatoes and cucumbers.

Pork liver cutlets

You can make cutlets from any liver, although pork may seem fatty. To make it less high in calories and more healthy, you need to add a little boiled rice to the minced meat. Then you don’t have to prepare a side dish, but serve salad or sliced fresh vegetables with the cutlets.

Products:

Pork liver – 500 gr.
Rice – 100 gr.
Chicken eggs – 1-2 pcs.
Onions – 1-2 pcs.
Starch – 1 tbsp. l.
Salt (to the hostess’s taste)
Dill and a mixture of ground peppers.
Vegetable oil for frying cutlets.

Algorithm of actions:

At the first stage, you need to prepare the rice - boil it in a large amount of salted water until tender. Drain in a colander.
While the rice is cooking, you can grind the pork liver along with the onions into minced meat using a meat grinder or a newfangled blender.
Send the rice cooled to room temperature to the minced meat, add starch, and beat in the eggs. Add salt, hot ground pepper and allspice (also ground) pepper. Dill – washed, dried, finely chopped – perfectly complements this ensemble of aromas.
Form cutlets with a spoon and place in hot oil. Fry on both sides, transfer to a beautiful dish, garnish with herbs.

Pork liver cutlets with rice do not need a side dish, but vegetables will be just right!

How to cook liver cutlets with semolina

Each housewife has her own secrets for good minced liver: some use a mix of different herbs and spices, others add onions, not fresh, but sautéed in oil. Another option is to use semolina rather than flour or starch. It holds the ingredients together well, the cutlets will be dense and fluffy.

Products:

Liver (no difference - pork, beef or other) - 500 gr.
Semolina – 5 tbsp. l.
Chicken eggs – 1-2 pcs.
Onions – 1 pc. medium size.
Garlic – 2 cloves.
Sour cream – 2 tbsp. l.
Salt.
Spice mixture.
Vegetable oil (needed for frying).

Algorithm of actions:

The first stage is the preparation of the liver mince itself. To do this, rinse the liver and remove films. Cut beef or pork liver into pieces; you don’t need to cut poultry liver, it is already small in size. Grind using an old-fashioned meat grinder or a fancy blender.
Using the same assistant (meat grinder/blender), chop the onion and garlic (after peeling and rinsing them).
Add semolina and eggs, salt and spices to the almost finished minced meat. Minced meat that contains flour or starch can be immediately sent to the frying pan. The minced liver with semolina should sit for a while (from 30 to 60 minutes). During this time, the cereal will swell, the minced meat will become denser in consistency, and the cutlets will become more tasty as a result.
Fry in heated vegetable oil until cooked, turning over. You can put it in the microwave for a few minutes to simmer.

The tasty and appetizing dish of the day is ready, the time for preparation is minimal (which many housewives will appreciate), and the taste is extraordinary!

Recipe for liver cutlets in the oven

It is known that liver is rich in vitamins, amino acids and iron, but at the same time it is quite fatty, and it is also prepared by frying, albeit in vegetable oil. For those who don’t like fried food or are watching calories, housewives are ready to offer a recipe for liver cutlets in the oven. It does not require a large amount of vegetable oil, but it pleases with its beautiful appearance and, naturally, taste.

Products:

Liver, preferably chicken – 500 gr.
Raw potatoes – 2 pcs.
Onions – 1 pc.
Oatmeal - ¾ tbsp. (can be replaced with semolina).
Chicken eggs – 1 pc.
Salt.
Ground coriander – 1 tsp.
Breadcrumbs for breading.
Oil (for greasing the pan).

Algorithm of actions:

Remove films from the liver, rinse with water, and dry using paper towels.
Peel the onion and raw potatoes, chop the potatoes. Place everything together in a meat grinder and grind.
Also, pass oatmeal through a meat grinder; if semolina is used, then immediately add it to the minced meat.
Leave for a while for the flakes/semolina to swell. Now all that remains is to beat in the egg, add salt, and add coriander.
When forming cutlets, moisten your hands with water or vegetable oil, then the minced meat will not stick.
Form into medium-sized cutlets, roll in breadcrumbs, and place on a greased baking sheet.
Baking time is from 20 to 30 minutes at a temperature of 200 degrees.

By-products, which include liver, are used in the preparation of many dishes. Liver is perhaps the most popular. Although it is generally softer than meat, it is also used to make cutlets.

Just a little effort and the cutlets turn out completely fluffy. This dish is perfect if your family is bored with classic dishes.

In addition, if for some reason you have a frozen liver, then there is no better recipe. The dish is guaranteed not to be tough, and the juiciness can be adjusted.

Pork liver cutlets - general cooking principles

Making pork liver cutlets is not at all tricky, but on the contrary, quite simple.

These cutlets are fried on the stove in a thick-walled frying pan. Non-stick pans are also suitable.

You can bake liver cutlets in the oven or steam them. But before steaming, they are still necessarily fried.

Pork liver is a rather specific product. When fried or boiled, it retains some odor and slight bitterness. But in cutlets such shortcomings are practically not felt.

For liver cutlets, it is best to use fresh or chilled liver. Its color should not be too dark or, on the contrary, too light.

The liver is ground for minced meat using a meat grinder or blender. The size of the grate in a meat grinder does not really matter.

Before grinding, the liver is washed well, always in several waters. Dry well. The film covering the surface of the liver must be cut off. The rough ducts and vessels remaining in the liver are also cut out.

After grinding, a liquid liver mass is obtained. To thicken it, semolina, wheat or corn flour is usually added to it.

Also, starch or cereals (buckwheat or rice) are often used as a thickener. The added cereals must be boiled until fully cooked.

Cutlets made from liver alone turn out a little dry and dark. To add juiciness and a more pleasant color, vegetables are added to the liver mass. Place them raw or lightly sauté in fat.

The liquid cutlet mass for frying is placed in a frying pan with a spoon, which is dipped in water each time. Minced liver with the addition of cereals is shaped by hand.

Pork liver cutlets are good both hot and chilled. They can be served with any side dishes. Liver cutlets with added cereals are served with sour cream or vegetables.

Pork liver cutlets – “Lepyoshchki”

Ingredients:

600 grams of chilled pork liver;

Small size bulb;

One medium carrot;

Three small potato tubers;

Table salt, nutmeg powder and finely ground pepper - to taste;

Wheat flour.

Cooking method:

1. Gently kneading your hands, rinse the liver under the tap. Dry thoroughly and remove any hard veins and film covering the outside of the liver. Pass it together with onions, raw potatoes and carrots through a meat grinder.

2. Add a little salt and pepper to your taste. Add just a little (a small pinch) of nutmeg and stir the cutlet mixture well.

3. Add flour for thickness. It is poured as much as needed, achieving the consistency of thick sour cream.

4. Dip a dessert spoon into water. Pry the cutlet mass with it and place it in the hot oil in the frying pan. When forming cutlets, dip a spoon into the water each time.

5. Fry the liver cutlets under the lid, no more than a minute on each side.

Pork liver cutlets with mushrooms

Ingredients:

Pork liver – 450 grams;

150–200 grams of fresh champignons;

1 onion;

Medium carrot;

A pinch of black pepper;

A tablespoon of semolina.

Cooking method:

1. Finely chop the onion, grate the carrots coarsely.

2. Wash and clean the champignons from dirt. Cut the mushrooms into very small cubes and fry in a heated frying pan. Fry over maximum heat until all the moisture has evaporated.

3. Add chopped vegetables to lightly browned mushrooms and, stirring, cook for 4 minutes.

4. Grind the stripped liver with a blender or grind in a meat grinder. Add semolina, table salt, eggs. Add mushrooms fried with vegetables. Season with pepper and, after mixing all the ingredients well, let stand for ten minutes.

5. Fry liver cutlets with mushrooms in hot vegetable fat until cooked. Until they become golden brown on all sides.

Pork liver cutlets with minced meat

Ingredients:

300 gr. pork liver;

A glass of corn flour;

200 gr. non-liquid minced pork;

One egg, raw;

Onion head;

A small clove of garlic.

Cooking method:

1. Grind the liver and minced meat together in a meat grinder. Add an egg and a tablespoon of flour. Stir the mixture until smooth.

2. Add chopped garlic. Add finely chopped onion. Pepper, add salt and stir everything well again.

3. Scoop some minced meat into a tablespoon. Place it in a plate with cornmeal. Roll on all sides and fry in hot vegetable fat.

4. Serve liver cutlets on their own or with a side dish.

“Homemade cutlets” from pork liver with gravy

Ingredients:

400 gr. fresh liver (pork);

100 gr. brisket;

3 table. spoons of “Hercules” (oatmeal);

Large onion;

100 ml milk;

Tomato sauce or ketchup – 2 tbsp. l.;

50 gr. 15% sour cream;

Peppercorns – 4 pcs.;

Table. a spoonful of natural butter;

Bay leaf.

Cooking method:

1. Pour milk over Hercules flakes and leave to stand for 20 minutes.

2. Carefully cut off the top film from the liver. Cut into small pieces. Cut out the ducts and blend with a blender. Alternatively, grind on the finest rack through a meat grinder.

3. Grind the brisket (you can use fresh lard) in the same way.

4. Express the milk from the oatmeal. Squeeze out the remainder with your hands and transfer the flakes to the minced meat.

5. Add fine table salt. Season with black pepper to taste and stir the mixture well with a spoon.

6. Heat vegetable oil in a thick frying pan. Spoon minced liver into it and quickly fry the cutlets. Don't add too much oil. When frying, the lard will melt and give up its fat.

7. Immediately transfer the fried cutlets to a small saucepan for stewing.

8. Melt butter in a frying pan. Place onion chopped into small pieces and fry. Do not overcook, fry only until lightly browned (golden color).

9. Dissolve sour cream in a glass of water and add to the onion. Add bay leaf with spices, salt and boil.

10. Pour the sauce into a container with cutlets and simmer for 15 minutes under the lid.

11. Five minutes before readiness, add ketchup to the sauce.

12. Let the finished cutlets sit for about ten minutes before serving. Serve fluffy mashed potatoes or boiled fluffy rice as a side dish.

Hearty pork liver cutlets with buckwheat

Ingredients:

Chilled pork liver – 550 grams;

140 gr. buckwheat;

Bulb;

1 raw egg;

2 table. spoons of wheat flour.

Cooking method:

1. Rinse the pieces of liver and rinse with plenty of water, place on a towel. Let the water drain and blot the remaining residue with a napkin.

2. Clean the liver from film and coarse veiny ducts. Cut into pieces and grind with a blender or meat grinder.

3. Sort the buckwheat and rinse thoroughly. Pour water over the cereal, add a little salt and boil until fully cooked.

4. Fry the onion in vegetable oil until lightly browned. Combine it with slightly cooled buckwheat.

5. Add salt to taste, maybe a little pepper. Break the egg into the minced meat, add flour and knead well.

6. Heat the vegetable fat in a frying pan over medium heat. Place portions of cutlets into the oil with a spoon and fry them on both sides until done.

7. Serve these cutlets with sour cream. A side dish for cutlets can be mashed potatoes or fresh vegetables.

Diet pork liver cutlets (baked)

Ingredients:

350 gr. pork liver;

Four tablespoons of rice;

60 gr. fresh lard;

Small onion;

Unsalted butter – 1 tbsp. l.;

200 gr. low-fat sour cream.

Cooking method:

1. Remove any debris or damaged grains from the rice grains. Rinse well in a colander with running water, or rinse in several waters. Pour in a large volume of water and boil until tender. Place in a colander and rinse well again. Drain, leaving the rice in a colander.

2. Finely chop the fresh lard. Transfer the pieces to the frying pan and render the fat well, add the cracklings. Finely chop the onion and fry in this fat until transparent.

3. Wash the liver, wipe dry and grind with a meat grinder. It will be better if the largest grille is installed on it.

4. Combine boiled rice with minced liver. Add sauteed onion and add salt. Fold in the scrambled egg. Gently stir the mixture until smooth and put it in the refrigerator.

5. After 20 minutes, with moistened hands, form small cutlets from the minced meat.

6. Grease a baking sheet or mold with any fat. Place the cutlets and lightly drizzle them with melted butter.

7. Bake dietary pork liver cutlets in the oven for a quarter of an hour at 180 degrees.

8. Serve the baked cutlets, pouring low-fat sour cream over them with a side dish of vegetables or as an independent dish.

Pork liver cutlets in a steamer

Ingredients:

Half a kilo of pork liver;

Two small onions;

Two raw eggs;

Fresh lard – 150 gr.;

2 tbsp. l. dry starch (potato);

An incomplete glass of flour.

Cooking method:

1. Rinse the liver in several waters. Dry well and remove veins. Blend with a blender or grind in a meat grinder with a large grid.

2. Lightly crack the eggs with a fork and pour them into the cutlet mixture. Add flour, starch. Season with spices to taste and add a little salt. Stir until smooth. The result will be a mass with a consistency similar to pancake batter.

3. Heat vegetable fat in a frying pan. It should only warm up well, but not get hot. Pour the minced meat into small patties into the oil and fry for a minute on each side.

4. After frying, place the liver cutlets in a double boiler and cook in it for 20 minutes.

Pork liver cutlets - tricks and useful tips

If the pieces of liver are pre-soaked a little in milk, the cutlets will turn out more tender. The liver can also be soaked in water.

Pork liver cutlets should be fried very quickly. Maximum 1-2 minutes per side, otherwise they will be dry.

If the cutlets are overcooked, steam them a little in a double boiler. They will become softer and juicier.

Heat the oil well in a frying pan. In insufficiently heated fat, the liquid liver mass will spread.

When serving pork liver cutlets as a separate dish, fry the onion in fat until amber in color and place it on the cutlets. They will absorb the aroma of fried onions well, and the dish will sparkle in a new way.

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 taste 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 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.

Liver is a healthy product that should be on a person’s menu. It contains iron and other useful elements for the body. The liver can be cooked separately or used to prepare various dishes. For example, liver cutlets, which do not require much time, but at the same time turn out incredibly tasty. There are many recipes for making liver cutlets. By choosing one of them, you can please your family with a delicious and healthy dinner.

Food preparation

The taste of a dish directly depends on the quality of the ingredients used to prepare it. Therefore, in order for liver cutlets to be a success, first of all, you need to be able to choose the right liver.

On a note! Beef, pork or chicken liver is suitable for making liver cutlets.

It is recommended to buy refrigerated livers rather than frozen ones, as this will help assess their appearance. And it’s easy to judge the quality of the product. The main characteristics are color and smell. The liver should not be too light or very dark in color. As for the smell, a quality product has a clean, not rotten smell.

If you decide to use beef liver for cutlets, you should be aware that there is a film on its surface. During the cooking process, it is removed along with the vessels and veins. If this is not done, the cutlets will turn out tough. Pork liver should also be removed from all excess and soaked in water. It is better to first rinse the chicken liver with boiling water, which will help remove the bitterness.

On a note! To prepare liver cutlets, the liver can be ground in a blender or passed through a meat grinder.

Beef liver cutlets

Number of servings – 4.

Delicious beef liver cutlets will become the main dish of the table. They turn out so tender and airy that they simply melt in your mouth. Tasty does not mean harmful. And beef liver cutlets are clear proof of this.

Ingredients

To prepare delicious and healthy liver cutlets from beef liver, you need to prepare the following products:

lard – 100 g;
beef liver - 500 g;
flour – 100 g;
starch – 20 g;
onion – 1 pc.;
eggs – 1 pc.;
salt and pepper to taste;
vegetable oil for frying.

Cooking method

Below is the recipe for liver cutlets - step by step with photos:

Beef liver cutlets go well with vegetables. Therefore, they can be served with salad.

On a note! You need to fry the liver cutlets over low heat. If you make it strong, the product will be tough.

How to cook chicken liver cutlets?

Number of servings – 4.

Cooking chicken liver cutlets is a pleasure, because the process itself takes a minimum of time, and the taste pleasantly surprises. This is a great option for preparing a quick dinner. Just prepare the necessary ingredients and follow the step-by-step recipe.

Ingredients

To prepare chicken liver cutlets, you will need the following set of ingredients:

chicken liver – 500 g;
onions – 1 pc.;
garlic – 2 cloves;
eggs – 2 pcs.;
flour – 5 tablespoons;
baking powder - a pinch;
salt, spices to taste;
vegetable oil for frying.

Cooking method

A step-by-step recipe for liver cutlets with photos consists of the following sequence of actions:

To remove excess fat, you should first place the cutlets on napkins, and only then transfer them to a plate.

Step-by-step recipe for liver cutlets with semolina

Number of servings – 4;
Cooking time – 40 minutes.
This recipe for liver cutlets with semolina is not particularly different from other methods of preparing the dish. The main difference is the use of semolina. It gives the cutlets tenderness and makes them even more delicious. This recipe is suitable for making sandwiches or sandwiches.

Ingredients

To prepare liver cutlets with semolina according to this recipe, you need to take the following:

liver (preferably chicken) – 500 g;
onion – 1 pc.;
semolina – 100 g;
eggs – 1 pc.;
salt to taste;
vegetable oil for frying.

Cooking method

Liver cutlets with semolina are prepared according to this recipe:

Appetizing liver cutlets with semolina go well with fresh tomatoes.

Delicious liver cutlets in the oven

Number of servings – 4.
Cooking time – 35 minutes.
Of course, recipes for liver cutlets differ not only in the ingredients used, but also in the method of preparation. For example, the frying process can be avoided by baking the dish in the oven. Cutlets prepared in this way are more healthy and dietary.

Ingredients

The following ingredients are used:

liver – 500 g;
onions – 2 pcs.;
eggs – 2 pcs.;
flour – 0.5 cups;
sour cream - 40 ml;
salt to taste;
vegetable oil for greasing the baking sheet.

Cooking method

These liver cutlets are prepared as follows:

When the cutlets are ready, remove the baking sheet from the oven. Then you need to wait 10 minutes. After the specified time, place the cutlets on a plate.

On a note! If you take the liver cutlets straight from the hot baking sheet, they may stick and tear.

Recipe for liver cutlets with rice

Number of servings – 4.
Cooking time – 30 minutes.
Using rice in the recipe makes the cutlets more filling and gives them the desired texture. They keep their shape, do not fall apart and have an appetizing appearance, but there is one drawback - excessive dryness. To prevent the cutlets from appearing as such, it is recommended to serve them with creamy or tomato sauce. Any grain can be used as a side dish, with the exception of rice.

Ingredients

To prepare liver cutlets with rice, you will need the following ingredients:

pork liver – 500 g;
onion – 1 pc.;
eggs – 1 pc.;
starch – 10 g;
rice – 0.5 cups;
salt to taste;
vegetable oil for frying.

Cooking method

The recipe for liver cutlets with rice is simple and involves the following:

On a note! To make liver cutlets with rice juicier, it is recommended to add a tablespoon of mayonnaise to the minced meat.

Cutlets fried in a frying pan can be further stewed. To do this, place them in a saucepan and pour water into it. It is enough to keep it on the fire for 5 minutes after boiling. In this way you can also achieve greater juiciness of the pancakes.

Video recipes: how to cook the most delicious liver cutlets

To prepare the most delicious liver cutlets, you don’t need to learn the culinary arts from masters. Just watch the video, which presents recipes for preparing the dish.