liver chops

Posted by admin on Февраль 13th, 2016

Preparation: 600 grams of pork liver; 1 onion; 1 carrot; 2-3 potatoes; a few cloves of garlic; salt, black pepper, nutmeg; 2-3 tablespoons flour Ingredients: 1. You might ask: why the carrot? Carrot gives a light sweet taste and golden color meatballs ready. Products from the liver, usually do not have a very beautiful color. Carrot to gras — this topic. Potato acts as filling. Here, however, each «going crazy in their own way»: someone semolina adds some buckwheat and I potatoes. There are her one indispensable function: Potato masterfully kicks from grinder everything that had the audacity to remain on the walls and knives. No semolina with buckwheat this not handle. 2. Liver exempt from the films and veins; vegetables and peeled it all together mince 3. Now, salt and pepper and add a little ground nutmeg. Thoroughly mix and fill up the flour until the desired consistency, that is, until the consistency of thick cream. It may take two or three spoons, and maybe more, if a lot ofmoisture in the liver. Liquid beef, of course, is not a crime, however, the risk to get the burgers are thin and dry. So it is better beef thicker that does not spread in the pan, and hold shape. 4. I form cutlets tablespoon, each time dipping it in cold water. Fried, covered on both sides. Roast quickly, like this case: one, two, anyhow and ready. It can also be used as a snack.