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Light Liver Patties
Recently, offal has been unjustly forgotten by modern housewives. However, many cuisines around the world have a variety of recipes for how to cook light, heart, kidneys. Mostly these are stewed dishes with mushrooms or vegetables under aromatic sauces.
All sorts of meatballs, patties and crumb patties from offal diversify the daily family menu. Moreover, such dishes contain a lot of beneficial substances, including collagen and B vitamins.
Try making light liver patties. They turn out very tasty, tender, and quite budget-friendly.
Ingredients
Show ingredients
- light (pork or beef) – 0.5 kg;
- yesterday's wheat bread – 200 g;
- a small onion – 1 pc;
- lard (fat or beef fat) – 2 tablespoons;
- raw egg – 1 pc;
- water or milk – 150-200 ml;
- spice mix for minced meat – 1-1.5 teaspoons;
- salt – to taste;
- a few sprigs of dill, basil, parsley;
- odorless vegetable oil for frying – 100 - 130 ml.
Preparation
- Wash the light thoroughly, fill with cold water, let soak for 30 minutes, then rinse again well. Boil the prepared light for 30-40 minutes, drain in a colander, and cool.
- Sauté the chopped onion in a small amount of vegetable oil.
- Without removing the crust, cut the bread into cubes, place in a deep plate, and pour with warm water. Mix the pieces and let the bread absorb all the liquid.
- Remove large trachea from the prepared light, cut the meat into slices.
- Grind the light together with the swollen bread in a meat grinder. Add an egg, fried and drained onion to the minced meat mixture. Salt to taste, sprinkle with spices and finely chopped greens, and mix until smooth.
- Using a tablespoon, take a portion of the minced meat and form small patties. Roll the formed balls in flour, flatten them on both sides, and gently knock off the excess breading with your palms.
- Pour 50-75 ml of oil into a dry frying pan and heat it. Carefully lay the prepared patties, frying until golden brown on each side.
Enjoy your meal!
