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Liver cutlets made from pork liver with buckwheat
Often, cooks shy away from pork liver, which is a pity. This recipe features an optimal combination of liver, bell pepper, and buckwheat porridge. The cutlets turn out unusually fragrant, tender, and delicious. The bitterness supposedly inherent in pork liver is completely absent. Any other liver will also work fine for the cutlets.
Serve the finished cutlets with garnish of pasta, various cereals, and potatoes in any form.
A wonderful addition to the dish will be tomato sauce with vegetables. You can prepare it in the leftover vegetable oil by frying onion and carrots in it, adding a bit of tomato juice, and stewing for 5 minutes. At the end of cooking, sprinkle the sauce with chopped garlic and herbs.
Ingredients
Show ingredients
- pork liver (chicken or beef can be used) – 500-550 g;
- wheat bread (stale is fine) – 200-250 g;
- one onion – 100-120 g;
- parsley, onion, dill – 0.5 bunch;
- sweet bell pepper (frozen or fresh) – 2-3 pcs.;
- salt – 5-7 g;
- universal seasoning "10 vegetables" - 1 teaspoon;
- ground black pepper, coriander, and paprika – 0.5 teaspoon each;
- loose buckwheat porridge – 1 cup;
- vegetable oil for frying – 75-100 ml.
Cooking instructions
- Do not defrost the liver completely; it is easier to cut while still slightly frozen. Remove the veins and cut into small cubes. There is no need to soak the liver or remove the thin membrane.
- Chop the onion into random pieces for easy blending.
- Finely chop the washed and dried herbs (choose a bouquet to your taste).
- If using fresh bell pepper, remove the seeds and stems, and cut into cubes. Allow the frozen pepper to thaw, rinse under running water, and drain in a colander to remove excess moisture.
- Place the prepared components into a deep bowl (liver, onion, herbs, and pepper).
- Blend until it reaches a paste-like consistency using an immersion blender – this is very convenient, as the blades do not get clogged, and the entire process takes no more than 2 minutes.
- Pre-cook the buckwheat. You will need 1 cup of cooked loose buckwheat porridge.
- Grate the wheat (or any other) bread using a coarse grater.
- Prepare your spices and salt. A mix of spices for any meat works well for the ground meat; you can also add a crushed clove of garlic to the mixture.
- In a suitable bowl, combine the liver paste, bread crumbs, buckwheat, and spices. Mix thoroughly and let sit for 15-20 minutes to allow the bread to absorb excess moisture.
- In a dry frying pan, heat vegetable oil until hot. Use a tablespoon to place the cutlets, flattening them slightly on the frying surface. Fry on one side until browned, then flip to the other side.
- Fry the cutlets on the reverse side and remove from the pan. Do not place the cutlets too tightly in the pan while frying, or they won't brown properly.
- Sprinkle the ready pork liver cutlets with buckwheat with chopped herbs and serve on the table with any sauce and garnish of your choice.
Enjoy your meal!
